2 tablespoons canola oil
1 chicken, cut into 8 pieces
1 red onion, roughly chopped
1 cup carrot nubs, cut in half lengthwise
3 cloves minced garlic
2 tablespoons minced ginger
1 bunch scallions, green and white parts, cut into 1-inch lengths
2 cups shiitake mushrooms, stemmed and quartered
1 fennel bulb, sliced
1 jalapeno, sliced
1 bottle red wine
2 tablespoons soy sauce, to taste
4 pieces thickly sliced bacon
4 stalks celery, sliced
Kosher salt and freshly ground black pepper
1. Heat one tablespoon of canola oil in pressure cooker on the stove over medium-high heat. Add chicken, in batches, and cook until skin in golden brown. Remove chicken and set aside.
2. Add remaining canola oil, onion, carrot, garlic, ginger, scallion, shiitake mushrooms, fennel and jalapeno to pressure cooker. Season with salt and pepper. Sweat vegetables, stirring, about 2 to 3 minutes, until vegetables have softened.
3. Add chicken back to pot and stir to combine. Add red wine, soy sauce, bacon, and celery. Place lid on pressure cooker and set on setting 2. Cook 30 minutes.
4. Depressurize pot by releasing valve or placing under cold running water and remove lid. To serve family style: Transfer chicken pieces and vegetables to a large wide bowl and pour sauce over top.