Turn the sauté mode on on the instant pot, roughly chop the carrot and onion and place in the instant pot bowl along with the oil, herbs and a pinch of salt. Sauté for 5 minutes.

Add the swede (skin on, washed and pat dry) and sear it on each side until the skin goes brown and crispy (3-5 minutes per side).

Once all sides are crispy, add the stock cubes, pour the wine and allow it to evaporate for 2-3 minutes.

Meanwhile bring the water to a boil and pour it over the swede.

Season with salt and pepper, then seal the valve and set pressure cook mode for 35 minutes (time will vary according to the size of the root vegetable).

Release the steam and carefully remove the swede.

Fish out the veggies and herbs or simply filter the broth with a colander and collect it into a bowl if you want your gravy to be smooth.

Bring the broth to a boil and add the cornstarch dissolved in 1 tbsp of water. Stir the gravy and allow to thicken on medium heat (3-5 minutes). Alternatively you can keep the veggies in for a chunky sauce.

Slice the swede to the desired thickness and serve it with the gravy and a choice of sides.