Directions

1. Set pressure cooker to "sear", press "start/stop", add butter and melt.
2. Add carrots, onions, and celery. Season with sea salt and fresh ground black pepper. Cook vegetables until tender.
3. Add garlic. Once fragrant, add flour, chicken, thyme, bay leaf, potatoes, and chicken stock. Season with additional sea salt and fresh ground black pepper.
4. Close and lock lid. Set pressure cooker to "poultry", adjust time to 12 minutes, and press "start/stop".
5. When done, do a quick release and make sure all pressure is released before opening the lid.
6. Carefully open the lid and check the stew for seasoning. Add salt and pepper, if needed.
7. Ladle into serving dishes and garnish with parsley. Serve hot.