Place a long strip of silver foil onto your worktop. Sprinkle it with salt and pepper. Pat the chicken leg into the salt and pepper so that it is well seasoned.

Now pat it with the garlic and mustard. Rub in the coconut butter as this will help with creating a crispy skin.

Chop the potato into small chunks and add the potato and onion to the silver foil.

Seal your silver foil packet and give it a good shake so that the seasonings will be evenly distributed.

Place it onto the steaming shelf in your Instant Pot and add 200ml of water to the bottom of the pot.

Place your lid on the Instant Pot and turn the valve to sealing.

Cook for 10 minutes on the steam function.

Once cooked allow to cool for 2-3 minutes before opening the lid.

Sprinkle with parsley and serve.