Season the skin of the chicken thighs with poultry seasoning along with salt and pepper. Add a little olive oil to the bottom of the Instant Pot and place it on sauté. Once the oil starts to warm up add your chicken thighs skin side down.

Cook for 3-4 minutes or until you have some lovely colour on your skin and its starting to crisp up.

Turn off the Instant Pot, remove the chicken thighs and peel and dice your root vegetables. Dice some baby potatoes into quarters.

Add the potatoes and the root vegetables to the Instant Pot.

Add the chicken stock.

Layer the chicken thighs skin side up on top of the potatoes and vegetables.

Place the lid on the Instant Pot, set the valve to sealing and cook for 12 minutes on manual.

Use quick pressure release and remove the chicken thighs.

Remove ¼ of the stock from the bottom and with the remainder add a gravy thickener and stir until the chicken thigh casserole is lovely and thick.

10. Serve while still warm.