Preparation

• 用纸巾拍干鸡肉，然后用2茶匙整个调味。盐和1/2茶匙。胡椒。使用炒或褐变功能（如果两者兼有褐色），将油加热到电压炊具中，直到闪烁。将一半的鸡皮侧倒下，烤直到褐色，7至9分钟。转移到盘子上，然后用剩余的鸡重复。
• Add the mushrooms, onion, and 1/4 tsp. salt to the cooker, and cook until starting to soften, about 3 minutes. Add the bell pepper, garlic, tomato paste, oregano, and thyme, and cook, stirring, for 1 minute. Add the wine and cook until reduced by about two-thirds, about 4 minutes. Add the tomatoes and their juices, and stir to combine. Nestle the chicken in the sauce, and pour in any accumulated juices from the plate.
• Lock the lid in place, and make sure the valve is set to seal. Cook on high pressure for 15 minutes. Let the pressure release naturally for 10 minutes, and then quick-release the remaining pressure. Skim the fat from the surface of the sauce. Simmer on the sauté setting until the sauce has thickened slightly, about 10 minutes. Season to taste with salt and pepper. Serve garnished with the basil.