I made a quick chicken stew in my IP last night. Two chicken breasts, carrots, celery, mushrooms, onions, fresh herbs, salt, pepper and chicken stock.
Sauté the carrots for a couple of minutes and then add the celery and onions. Sauté another couple of minutes and then add the mushrooms. Sauté for another couple of minutes and add the herbs, salt, pepper and 2 cups of chicken stock. High pressure for 15, let it sit for 5 and then release the pressure. After the pressure is down take out the chicken and veggies and thicken the liquid with cornstarch mixed into some chicken stock. Shred to chunk the chicken and add the chicken and veggies back in. You may need to put the pot on Sauté too get everything back up to temp.