2 T extra-virgin olive oil
2 lbs chicken thighs, boneless, skinless
Black pepper, ground
1 yellow onion, small dice
4 cloves garlic, minced
1 t oregano, dried
¼ t crushed red pepper
1 bay leaf
1 (28-oz) can diced tomatoes with juice
½ c dry white wine
1 green bell pepper, medium dice
Cooked rice (for service)
Set pressure cooker to “sear”, adjust time to 10 minutes, add oil, and press “start/stop”. When oil is hot, season chicken with salt and pepper and add to cooker. Brown on all sides; about 5-7 minutes; set aside.
Add onion and sauté until translucent, then add garlic, oregano, and crushed red pepper. Sauté about 1 minute then add bay leaf, tomatoes, white wine, green peppers, and basil. Return chicken to pressure cooker. Close and lock lid, set pressure cooker to “poultry”, adjust time to 10 minutes, and press “start/stop”.
When done, quick release and make sure all pressure is released before opening lid. Carefully open lid. If thicker sauce is desired, remove chicken and set pressure cooker to “sear” and adjust time to 10 minutes. Press “start/stop” and simmer until sauce reaches desired consistency. Remove bay leaf, check seasoning and add salt and pepper, if needed. Serve chicken on rice with sauce drizzled over.