Preparation

• Pat the chicken dry with paper towels, then season all over with 2 tsp. salt and 1/2 tsp. pepper. Using the sauté or browning function (go with browning if you have both), heat the oil in an electric pressure cooker until shimmering. Add half of the chicken skin side down, and sear until browned, 7 to 9 minutes. Transfer to a plate, and repeat with the remaining chicken.
• Add the mushrooms, onion, and 1/4 tsp. salt to the cooker, and cook until starting to soften, about 3 minutes. Add the bell pepper, garlic, tomato paste, oregano, and thyme, and cook, stirring, for 1 minute. Add the wine and cook until reduced by about two-thirds, about 4 minutes. Add the tomatoes and their juices, and stir to combine. Nestle the chicken in the sauce, and pour in any accumulated juices from the plate.
• Lock the lid in place, and make sure the valve is set to seal. Cook on high pressure for 15 minutes. Let the pressure release naturally for 10 minutes, and then quick-release the remaining pressure. Skim the fat from the surface of the sauce. Simmer on the sauté setting until the sauce has thickened slightly, about 10 minutes. Season to taste with salt and pepper. Serve garnished with the basil.