Turn on the Cookeo and select the ‘Brown’ mode. Add the olive oil to the pot.
When the oil is hot, add the chicken thighs skin side down and brown for about 5 minutes until golden. Flip and brown the other side for 3 minutes. Remove the chicken and set aside.
Add the chopped onion and minced garlic to the pot and sauté for 2 minutes until softened.
Add the sliced carrots and mushrooms, stirring for 2 minutes to combine.
Return the chicken thighs to the pot, placing them on top of the vegetables.
Pour in the chicken broth and water. Sprinkle the dried thyme, dried rosemary, salt, and black pepper over the ingredients.
Close the Cookeo lid and set it to ‘Pressure Cook’ mode for 15 minutes.
When cooking is complete, carefully release the pressure and open the lid.
Remove the chicken thighs and keep warm on a plate.
In a small bowl, mix the cornstarch with cold water until smooth to create a slurry.
Select the ‘Brown’ mode again and stir the slurry into the liquid in the pot to thicken the sauce. Cook for 2-3 minutes until the sauce has thickened.
Return the chicken thighs to the pot to coat with sauce and warm through for 1 minute.
Sprinkle chopped fresh parsley over the dish before serving.