1 (3-1/2-pound) chicken, cut into 8 pieces
1 1/2 teaspoons salt, divided
1 teaspoon black pepper, divided
1 (28-ounce) can diced tomatoes, undrained
8 ounces fresh mushrooms, quartered
1 large green bell pepper, cut into 1-inch chunks
1 large onion, chopped
3 cloves garlic, minced
1 (24-ounce) jar spaghetti sauce
2 teaspoons Italian seasoning
Directions1. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place in a 5-quart or larger pressure cooker. Add remaining ingredients over chicken in order listed, including remaining salt and pepper. Do not stir.
2. Securely lock lid and over high heat, bring to full pressure; reduce just enough to maintain pressure 12 minutes. Perform a quick release. Remove lid, stir, and serve chicken topped with sauce.