How to Make It
Heat oil in a large skillet over medium-high. Working in batches, cook chicken, skin side down, until deep golden brown, about 3 minutes. Transfer chicken to pressure cooker.
Add onion to skillet, and cook, stirring occasionally, until softened, about 3 minutes. Add tomatoes, mushrooms, tomato paste, garlic, salt, black pepper, oregano, bay leaf, cooked onions, and, if using, red pepper to pressure cooker. Stir gently to combine.
Seal pressure cooker lid, and bring to high pressure. Cook 25 minutes. Release pressure according to manufacturer’s instructions. Transfer chicken to a cutting board. Discard bay leaf, and stir sauce well. Let sauce stand, uncovered, in pressure cooker, until slightly thickened, about 5 minutes.
Spoon sauce evenly over pasta, and top evenly with chicken, Parmesan, and, if using, basil.
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