Preheat your Instant Pot using the SAUTE function on the display panel. Add olive oil, onion and garlic. Stir every couple minutes until the onions become translucent, about 5 minutes.
Add chicken breast and cook for about 5 minutes. Add dried Italian seasoning, onion powder, fine sea salt, ground black pepper, coconut aminos, low sodium chicken broth and tomato sauce.
Give everything a stir and then add carrot and potatoes. It’s better to leave the veggies on top of the chicken liquid, so they don’t get soggy.
Place the lid on the pot and make sure the pressure valve is in the sealing position. On the display panel, press the cancel/off button. Then select the MANUAL/PRESSURE COOK button and use the +/- buttons until the display says 6 minutes.
When time is up, naturally release for 5 minutes before switching the pressure valve to the venting position. Open the lid and serve. Garnish with fresh chopped parsley. Enjoy!
You can opt to cook the chicken uncut and shred it into the stew afterward.
You can skip peeling the potatoes to save time.
Some jalapeno peppers or red pepper flakes added to the stew will add a nice kick of heat.
To store: Store leftover chicken stew in the fridge for up to 5 days in an airtight container.
To reheat: You can reheat the stew in the Instant Pot, microwave, or stovetop.
To freeze: The cooked vegetables will become mushy so I don't recommend freezing them. However, you can freeze everything before then thawing it before cooking for an easy prepped meal for another day.