Heat the oil in the Pressure Cooker. Add the onion and capsicum and cook over medium-high heat for approximately 2 minutes stirring until the onion softens.
Stir in the wine and bring to a boil to cook off the alcohol until approximately half the wine evaporates.
Add mushrooms and garlic, stirring for 1 minute.
Place chicken pieces on top of the vegetable mixture. Cover chicken with diced tomatoes and tomato paste and DO NOT STIR.
Close and lock the Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen)
Once at pressure, turn down the heat and cook for 8 minutes.
Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few seconds.
Remove the lid and stir in the olives, parsley, cheese, and salt and pepper, to taste.
Serve with your favourite style of pasta and sprinkle with freshly grated parmesan cheese and parsley.