Method:

1. If using, add the chilli flakes and mustard powder to chicken stock. Stir
2. On the pressure cooker control panel, turn the menu knob until you reach the “Fry” function and press start.
3. Add the oil and wait until hot
4. Season the chicken pieces with salt and pepper and fry the pieces skin side down until browned. Turn the chicken over and fry lightly on this side
5. Add in all the vegetables and move the chicken around until the skin is level with the top of the vegetables
6. Pour in the soy sauce and stock making sure the liquid does not cover the skin of the chicken
7. Place the lid on the pressure cooker and cancel the “Fry” function
8. Turn the menu knob again until you reach the “Stew” function
9. Using the +/- buttons, adjust the time to 10 minutes
10. Press start to begin cooking. Music will sound and the cooker will start the countdown once the optimum pressure has been reached inside
11. When the timer ends, cooker will beep and will switch to the “Keep Warm” function automatically. Press the cancel button
12. Release the pressure by holding the pressure release button on the top of the lid and then open the lid
13. Serve with rice and enjoy!