I got a pressure cooker for Christmas - I had never even heard of one before! Of course I was eager to try this new toy. The recipe we used is from Toula Patsalis's The Pressure Cooker Cookbook by way of Recipezaar (here's the link to the original).
1/4 cup olive oil
1 large white onion - I didn't have one but I would use it next time
3 garlic cloves - I used 4 scoops minced garlic
4 skinless breast halves - I used chicken tenders
1 red bell pepper
1 green bell pepper
3 cups chicken broth
8 oz. tomato sauce
1 tbsp fresh lemon juice
2 tbsp brown sugar
2 tsp salt
1/4 tsp black pepper
2 tsp dried basil
1 1/2 tsp dried oregano
1/2 tsp fennel - I eliminated
1 bay leaf - The grocery store didn't have, so I had to eliminate this.
16 oz. egg noodles - My 6 oz. pressure cooker couldn't fit this many, so I used only 8 oz in the pressure cooker. and cooked the rest separately.
1/2 cup fontinella cheese
1/2 cup parmesan cheese
Heat oil in pressure cooker. Saute chicken, garlic, onions and peppers for about 3 minutes. Stir in the rest of the ingredients (broth, tomato sauce, lemon juice, brown sugar, salt, pepper, herbs). Add noodles. Secure the lid on the pressure cooker and heat to high pressure (check your cooker's directions - mine has a "rocker" on top that starts to rock at high speed once the pressure is high). Reduce heat to maintain pressure and heat for 10 minutes. Check cooker's directions for how to reduce the pressure (ours included a valve that we could release pressure over time). Mix cheeses and serve with noodles and chicken mixture.