Servings: 6

6 chicken breasts approx (1kg chicken breasts) 6 chicken breasts approx (1kg chicken breasts)
400ml fresh chicken stock 400ml fresh chicken stock
1 chicken stock cube made up to about 500ml 1 chicken stock cube made up to about 500ml
new potatoes (I only added 5 as they were in a casserole veg pack) new potatoes (I only added 5 as they were in a casserole veg pack)
1 parsnip (chopped up) 1 parsnip (chopped up)
onions (large) x 2 chopped up onions (large) x 2 chopped up
5 medium carrots, peeled and chopped up 5 medium carrots, peeled and chopped up
1 leek - chopped up 1 leek - chopped up
1/2 swede - chopped up relatively small ½ swede - chopped up relatively small
2 courgettes - chopped up 2 courgettes - chopped up
1 celert stick - diced 1 celert stick - diced
 
1 tsp dijon mustard 1 tsp dijon mustard
1 tso wholegrain mustard 1 tso wholegrain mustard
2 bay leaves 2 bay leaves
2 tsp dried tarragon (you could use fresh but i only had dried in) 2 tsp dried tarragon (you could use fresh but i only had dried in)
1 tsp garlic granules 1 tsp garlic granules
2 bouquet garnis sachets 2 bouquet garnis sachets
3 - 4 tbsp cornflour 3 to 4 tbsp cornflour
salt and pepper salt and pepper

1. Saute onion and celery for a few minutes on low until onion translucent.
2. Add all the other veg (I actually used a casserole veg pack which contained a lot of this veg but fine to do from scratch, you could use whatever veg you like really)
3. add herbs, bouquet garnis, mustards and season well with salt and pepper.
4. Add water and stock cube.
5. Add chicken breasts on top.
6. Seal and cook on high pressure for 20  minutes with at least 10 mins NPR.
7. Mix cornflour with water to form a paste. Add to IP and mix well, saute on medium to high for a few minutes unti the gravy has thickened.
Season more if needed and serve.
I like it with brown rice, or crusty bread, or with mashed potato..