Italian Chicken with Peppers

1 tablespoon olive oil
1 (3 pound) frying chicken, skin removed
1 medium onion, chopped
1 medium green bell pepper, cut into 1/4-inch strips
2 cloves garlic, minced
2 tablespoons red wine vinegar
1 (16 ounce) can diced tomatoes, drained
3/4 teaspoon dried basil
Crushed red pepper flakes
Salt and pepper to taste

In pressure cooker, heat oil over high heat. Add chicken and cook until browned on all sides. Remove from pan and set aside.

Add onion, pepper and garlic; cook until softened. Add red wine vinegar to pan and stir to loosen any brown bits that may be sticking. Add chicken, tomatoes, basil, red pepper, salt and pepper.

Close lid and bring to 15 pounds pressure over high heat. Adjust heat to stabilize pressure. Cook for 10 minutes. Remove from heat and let cool until the pressure comes down naturally.

Arrange chicken on a warm platter and cover with vegetables and sauce.