2 lb chicken breasts, boneless, skinless 3 tbs olive oil 1/4 cup chicken broth 1 cup white wine or chicken broth 3 cups mushrooms sliced 1 large onion, chopped 2 tsp garlic powder 1/2 tsp dried basil leaves 6-oz can tomato paste 1/2 tsp dried thyme leaves 1/2 tsp salt 1/8 tsp pepper
Cut chicken breasts into 2″ chunks and pat dry with paper towels. Place oil in the pressure cooker, and heat according to directions. Add chicken and brown for approximately 5 min, then add remaining ingredients and stir. Close the lid and bring to high pressure (15 pounds per square inch [psi]). Cook for 10-12 min. Release the pressure and remove the lid. Stir the dish and check to make sure the chicken is 165°. Serve with hot cooked pasta.