Preheat to sautée. Chop 2 carrots, 2 stalks celery, 1 onion and 4 cloves of garlic. When the pot is hot, sautee the carrots, celery and onions for about 5 minutes, then add garlic. Add 1 lb. of baby potatoes (halved), 1 can of kidney beans (drained), and a 14.5 oz. can of chopped tomatoes with their juice, and 1 cup of chicken broth. Then add 6 skin on chicken thighs or legs. The recipe calls for salt, pepper, and oregano, but I don't use salt, and DH hates oregano, so I just used a sprinkle of poultry seasoning. Stir gently.
Cool on high pressure for 10 minutes, using a natural release. Remove chicken from the pot, shred from the bones, then return to the pot along with 1 TBSP. Balsamic vinegar and 2 TBSPS. Choppped parsley.
This produced a little more liquid than I expected, so I just removed it with a slotted spoon. Liquid would be great for dipping bread or poring over rice.