Hearty Italian Chicken with Peppers Feast

First things first, heat up a 2 1/2-quart pressure cooker (or larger) with a bit of cooking oil over high heat. Once it's nice and hot, add your chicken. Now, we're looking to get a beautiful, golden brown sear on all sides of the chicken, so keep it moving and be patient. Once you've achieved that gorgeous color, remove the chicken and set it aside. This step is not just about browning; it's about building layers of flavor.

In the same pan, now full of rich chicken flavors, add your chopped onion, green bell pepper, and minced garlic. Let them cook until they've softened and become fragrant. The moisture they release will help to deglaze the pan, picking up all the tasty bits stuck to the bottom. This is where the dish really starts to come together, as the vegetables soften and mingle with the essences of chicken and garlic.

With your veggies softened, pour in the red wine vinegar to deglaze the pan, scraping up any brown bits clinging to the bottom. These bits are packed with flavor, so we want to make sure we get every last morsel. Then, return the chicken to the pan, and add the diced tomatoes, basil, red pepper flakes, and season with salt and pepper. Once everything is happily in the pan, close the lid and bring your cooker up to the second red ring (15 pounds pressure) over high heat, then adjust to stabilize. Let everything cook together for about 10 minutes under pressure. The steam and pressure will fuse all those delicious flavors into the chicken, making it tender and oh-so-savory.

Once the cooking time is up, carefully release the pressure using the Natural Release Method before opening the lid. Arrange the chicken on a warm platter, and generously ladle the vegetables and sauce over the top. The colors are vibrant, the aroma is intoxicating, and the taste? Simply divine. This dish goes exceptionally well over a bed of soft, creamy polenta, soaking up all that delightful sauce. Get ready to transport your taste buds straight to Italy. Prego!