Add the potatoes, chicken breasts, and garlic cloves. Stir and let the garlic become fragrant, about 60 seconds. Add the coconut aminos, ginger, turmeric, dried parsley, onion powder, garlic powder, sea salt, black pepper, and red pepper flakes. Give everything a good stir and then add the broth
Place the lid on the pot and make sure the pressure valve is in the sealing position.
Using the display panel press the CANCEL button. Select the MANUAL/PRESSURE COOK button and use the +/- buttons until the display says 6 minutes.
When the pot beeps to let you know it's finished, let the pot naturally release the pressure for 5 minutes before switching the pressure valve to the venting position. Once the steam has released and the pressure lock has disengaged, open the lid and serve. Garnish with fresh parsley or chives if desired.
Notes
I like salt so I add a bit of extra sea salt when the stew is finished. Salt to taste.