Add chicken and oil to the inner pot of the Pressure Cooker
Brown Chicken: Press SAUTE/SEAR HIGH TEMP button cook for for 10 minutes, keeping the lid OFF.
Once chicken is browned off, add the onion, tomato, garlic, ginger, anchovy, chilli flakes and cook until onion and tomato softens soft – about another 4 to 5 mins on the SAUTE/SEAR HIGH TEMP setting.
Add all remaining ingredients (except potatoes): wine, stock/broth, passata, orange juice, basil, salt and cream. Stir the ingredients to combine.
Seal the lid on the Pressure Cooker and cook on the MEAT/POULRTY setting for 20 minutes. (Don’t forget to press start on the pressure cooker after selecting the setting and adding the time)
When you are finished with the chicken and it is cooking in the pressure cooker, Get the potatoes on. Half fill a saucepan with water and set stove temperature to high. Peel and chop potatoes roughly and add to saucepan.
Once chicken is cooked and timer has gone off, release pressure valve and remove lid.
If it looks like the sauce needs thickening, make a cornflour slurry by adding the 2 tablespoons of cornflour to 2 tablespoons of water and mix together. Add to the sauce and stir in with a spoon until it gradually thickens.
Stir in the chopped olives.
Test the potatoes are cooked using a skewer or fork. If it goes through, they are ready. Mash the potatoes with ½ cup of milk and 2 tablespoons of butter. Salt and Pepper to taste.
Serving up: Serve the chicken with a generous amount of the sauce, mashed .