TIP: It’s best to use chicken breasts no larger than 6 to 8 ounces each. If your chicken breasts weigh more than 8 ounces, cut them in half before cooking.
Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Add olive oil and heat until shimmering. Add mushrooms, bell peppers, onion, and 1 teaspoon salt to pot and sauté until onion softens and mushrooms begin to release their liquid, about 5 minutes. Stir in garlic and Italian seasoning and sauté for 1 minute. Stir in tomatoes and water and select START/STOP to turn off SEAR/SAUTÉ.
Step 2
Season chicken with remaining 1 1/2 teaspoons salt and pepper. Nestle chicken on top of vegetables.
Step 3
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 15 minutes, and Select START/STOP to begin.
Step 4
When pressure cooking is complete, quick release the pressure by turning the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 5
Transfer chicken to a cutting board, and stir pasta into pot. Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Bring to a boil and cook until pasta is al dente, about 10 minutes.
Step 6
Meanwhile, shred chicken into bite-sized pieces. When pasta is cooked, stir in chicken, basil, and capers. Serve with Parmesan cheese.
Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Add olive oil and heat until shimmering. Add mushrooms, bell peppers, onion, and 1 teaspoon salt to pot and sauté until onion softens and mushrooms begin to release their liquid, about 5 minutes. Stir in garlic and Italian seasoning and sauté for 1 minute. Stir in tomatoes and water and select START/STOP to turn off SEAR/SAUTÉ.
2 tablespoons
olive oil
680g
sliced cremini mushrooms
3
red bell peppers, sliced 1/4-inch thick, stems and seeds removed
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 15 minutes, and Select START/STOP to begin.
2 tablespoons
olive oil
680g
sliced cremini mushrooms
3
red bell peppers, sliced 1/4-inch thick, stems and seeds removed
When pressure cooking is complete, quick release the pressure by turning the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
2 tablespoons
olive oil
680g
sliced cremini mushrooms
3
red bell peppers, sliced 1/4-inch thick, stems and seeds removed
Transfer chicken to a cutting board, and stir pasta into pot. Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Bring to a boil and cook until pasta is al dente, about 10 minutes.
2 tablespoons
olive oil
680g
sliced cremini mushrooms
3
red bell peppers, sliced 1/4-inch thick, stems and seeds removed
