• 1 tablespoon olive oil
  • 1 1/2 cups sliced onions
  • 2 cloves garlic, minced
  • 6 chicken thighs
  • Salt and pepper
  • 1 (15- to 16-ounce) can diced Italian-style tomatoes
  • 1/2 cup white wine
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 2 tablespoons minced parsley
  • 1/2 teaspoon chopped fresh oregano OR 1 teaspoon dry oregano
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  • 1 (6-ounce) can tomato paste
  • Salt and pepper

Heat oil in Presto® Pressure Cooker over medium heat. Add onions and sauté until translucent. Add garlic and sauté for 30 seconds. Sprinkle chicken with salt and pepper and place in pressure cooker. Add tomatoes, wine, carrots, celery, parsley, and oregano. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes at 15 pounds pressure. Cool pressure cooker at once. Remove chicken and keep warm. Stir tomato paste into sauce in pressure cooker. Simmer until thickened. Season to taste with salt and pepper. Pour over chicken.

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