Press sautte button on Instant pot and wait for it to say "hot" on the screen.

Add olive oil and let heat 30 seconds.

Add the chicken and cook, just until brown on both sides.

Remove chicken and set aside in a warm spot (your oven on the lowest setting is perfect, but a plate with foil over it also will work).

Add the onion, green bell pepper, and celery to the instant pot. Cook for 2-3 minutes, until vegetables are soft.

Mix in the garlic and cook an additional 30 seconds, until fragrant.

Pour the chicken stock into the pressure cooker and deglaze the bottom of the pot.

Add the chicken back to the pot.

In a small bowl, mix together the tomatoes and creole seasoning.

Pour the tomato mixture over the chicken and vegetables. Do not stir!

Press the manual or pressure cook button and cook on high presure for 9 minutes.

Once cooked, natural pressure release for 10 minute and then release the remaining presure.

Remove lid and press saute button. Bring the sauce to a boil.

In a small bowl, whisk together cold water and corn starch to make a corn starch slurry.

Whisk corn starch slurry into chicken creole and let simmer for 1 minute. This will thicken the sauce. It will continue to thicken as it cools.

Remove from heat and serve.

Serve creole over rice and topped with freshly sliced green onions.