Source: Pressure Cooking for Everyone, Rick Rodgers & Arlene Ward
1/2 cup (1/2 ounce) dried porcini mushrooms (left this out since I didn't have any)
1 tablespoon EVOO
8 ounces fresh white mushrooms, thinly sliced
1 medium onion, chopped
2 medium celery ribs, cut into 1/4-inch thick pieces (I subbed chopped green bell pepper)
1 medium red bell pepper, seeded and chopped
1 garlic clove, finely chopped
1/2 cup hearty red wine, such as Zinfandel
1 (14 1/2 oz) can tomatoes in juice, drained and chopped (I used diced tomatoes)
1/2 cup water
1/4 teaspoon Italian seasoning, or 1/4 teaspoon each dried rosemary, basil & sage
1/4 teaspoon crushed hot red pepper flakes
1 (4 pound) chicken, quartered, skin removed
1/4 teaspoon salt
Rinse the dried mushrooms under cold running water to remove any grit. Set aside.
In a 5-7 quart pressure cooker, heat the oil over medium-high heat. Add the fresh and dried mushrooms, onion, celery, sweet red pepper, and garlic. Cook until mushrooms begin to soften, about 3 minutes. Add the red wine and bring to a boil. Stir in the tomatoes, water, Italian seasonings, and crushed red pepper. Season the chicken with the salt. Place in the cooker, leg quarters first, then the breasts, meaty sides up.
Lock the lide in place. Bring to high pressure over high heat. Adjust the heat to maintain the pressure. Cook for 10 minutes. Remove from the heat and quick-release the pressure. Open the lid, tilting away from you to block any escaping steam.
Transfer chicken and sauce to a platter and serve immediately.