Ingredients
1 teaspoon salt1 teaspoon pepper1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed 1 tablespoon canola oil1 large onion, chopped1 can (8 ounces) tomato sauce1/2 cup white wine or chicken broth1 garlic clove, minced1 teaspoon dried basil1/4 cup butter, softened1 pound uncooked shrimp (31-40 per pound), peeled and deveinedHot cooked pasta, optional
Preparation
Combine salt and pepper; rub over the chicken pieces. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, working in batches, brown chicken on all sides.
In a bowl, combine next 5 ingredients; pour over chicken pieces. Dot with butter. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in chicken should read at least 165°.
Select saute setting; adjust for medium heat. Stir in shrimp. Cook until shrimp turn pink, about 5 minutes. Serve over egg noodles, if desired.
