1. Set your Instant Pot to the “Saute” function and add the olive oil. While it heats, season the cubed chicken with dried thyme, garlic powder, salt, and pepper. Once the oil is hot, add the chicken to the pot and brown it for 3-4 minutes, stirring occasionally. You don’t need to cook it through, just get a nice sear on the outside. Remove the chicken from the pot and set it aside.

2. Add the chopped onion to the pot and saute for 3-4 minutes until it softens and becomes translucent. Then, add the sliced mushrooms and minced garlic, cooking for another 2-3 minutes until the mushrooms begin to release their liquid and the garlic is fragrant.

3. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is crucial to prevent a “Burn” notice and adds flavor to your sauce.

4. Return the browned chicken to the Instant Pot. Pour in the full-fat coconut milk. Do not stir the coconut milk into the broth and vegetables at this stage; simply pour it over the top.

5. Secure the lid on your Instant Pot, making sure the sealing valve is in the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the timer for 5 minutes on high pressure.

6. Once the cooking cycle is complete, allow for a 5-minute natural pressure release (NPR), then carefully switch the sealing valve to “Venting” for a quick release (QR) of any remaining pressure. Once the pin drops, open the lid.

7. In a small bowl, whisk together the cornstarch and cold water until smooth to form a slurry.

8. Set the Instant Pot back to the “Saute” function (on low if your model has the option). Gradually whisk the cornstarch slurry into the creamy mushroom sauce in the pot. Stir continuously for 1-2 minutes until the sauce thickens to your desired consistency. Taste and adjust seasonings if needed. Garnish with fresh parsley before serving.