Italian Chicken With Pepper Recipe

Return the browned chicken to the pan. Add the canned tomatoes, basil, red pepper flakes, salt, and pepper.

Close the lid of the pressure cooker and bring it to second red ring (15 pounds pressure) over high heat. Once at pressure, adjust the heat to stabilize it at the second red ring and cook for 10 minutes.

Remove the pressure cooker from the heat and use the Natural Release Method to depressurize the pot. Once the pressure has fully released, open the lid carefully.

Arrange the chicken on a warm platter, then spoon the cooked vegetables and sauce over the top. This dish is particularly good served over polenta.