1. Heat the oil in a 4-quart or larger cooker. Add the shallots and bell pepper and cook over medium-high heat, stirring frequently, until the shallots soften slightly, about 2 minutes. 2. Stir in the wine and boil until about half evaporates. Scrape up any browned bits sticking to the bottom of the cooker. 3. Stir in the mushrooms and garlic. Set the chicken on top. Cover the chicken with crushed tomatoes. Do not stir. Plop the tomato paste on top. 4. Lock the lid in place. 5. Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 minutes. 6. Turn off the heat. 7. Allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow steam to escape. 8. Stir in the olives, parsley, red pepper flakes, cheese, and salt and pepper, to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
