Use the sauté function to brown chicken in olive oil before pressure cooking—this Maillard reaction creates rich, complex flavors that elevate the entire stew.

Add fresh white onion pieces after searing the chicken, then add garlic powder and dried herbs (thyme, oregano) directly to the oil to bloom their essential oils for maximum flavor extraction.

Create a slurry by mixing tapioca flour with cold chicken broth before adding it during the sauté phase to avoid lumps and achieve a silky, perfectly thickened stew without cornstarch.

Cube potatoes and carrots into uniform 1-inch pieces so they cook evenly under pressure and create a cohesive, restaurant-quality texture throughout the stew.

Allow 10 minutes of natural pressure release after cooking before quick-releasing—this gradual depressurization keeps chicken moist and prevents vegetables from becoming mushy.