Instructions

1. Brown the skin side of the chicken thighs: Heat the olive oil in the pressure cooker pot over medium-high heat until shimmering. (I use sauté mode adjusted to high in my Instant Pot pressure cooker.) Sprinkle the chicken thighs with the salt and pepper. Sear the skin side of the thighs in 2 batches: put 4 thighs in the pot, skin side down, and sear until the skin is golden brown, about 5 minutes. Move the browned chicken thighs to a bowl, then sear the second batch of thighs, about 5 more minutes. and move them to the bowl as well. The thighs will render a lot of fat – pour out all but 1 tablespoon of fat from the pot before moving on to the next step.
2. Sauté the aromatics: Add the mushrooms to the pot and cook, without moving, until lightly browned, about 5 minutes. Add the onions, bell peppers, and garlic to the pot, and sprinkle with Italian seasoning and ½ teaspoon of salt. Sauté until the onions soften, about 5 more minutes, stirring and scraping the pot with a flat-edged wooden spoon to loosen the browned chicken bits from the bottom.
3. Simmer the wine, then put everything in the pot: Pour in the wine and bring to a simmer. Simmer for 1 minute to boil off some of the alcohol, then scrape the bottom of the pot one last time. Pour in the chicken broth, then stir in the chicken thighs and any juices in the bowl. Scatter the diced tomatoes over the top of everything.
4. Pressure cook for 20 minutes with a natural pressure release: Lock the pressure cooker lid. Pressure cook on high pressure for 20 minutes in an electric PC, 16 minutes in a stovetop PC, then let the pressure come down naturally, about 20 minutes more. (If you’re in a hurry, you can quick release any remaining pressure after 15 minutes).
5. Serve:  Serve, sprinkling the chicken pieces with minced fresh basil.