Italian Chicken With Pepper - 2.5-Qt Pressure Cooker

Entered for safe-keeping, by Bobbie Corwick from "Quick Cuisine" by Kuhn Rikon. Although this is sized for a 2.5-qt. Pressure Frypan, larger pressure cookers may also be used. Great served with polenta.

• Ready In: 31 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  frying chicken, skin removed and cut into serving pieces
• 1  medium onion, peeled and chopped
• 1  medium green bell pepper, stemmed and cored and cut into 1/4-inch strips
• 2  garlic cloves, peeled and minced
• 2  tablespoons red wine vinegar
• 16  ounces  canned diced tomatoes, drained
• 3⁄4 teaspoon dried basil
•  crushed red pepper flakes, to taste
•  salt & freshly ground black pepper, to taste

Directions

1. In a 2.5-quart Pressure Frypan or larger pressure cooker, heat oil over high heat.
2. Pat chicken dry and add chicken. Cook until browned on all sides. Remove from pan and set aside until Step 5.
3. Add onion, green bell pepper and garlic. Cook until softened.
4. Add red wine vinegar to pan and stir to loosen any brown bits that may be sticking.
5. Add chicken, tomatoes, basil, red pepper flakes, salt and pepper.
6. Close lid and bring pressure to 2nd red ring (high pressure) over high heat. Adjust heat to stabilize pressure at 2nd red ring. Cook for 10 minutes.
7. Remove from heat and use Natural Release Method.
8. Arrange chicken on a warm platter and cover with vegetables and sauce.