Instant Pot chicken kapama (chicken stew in tomato sauce)

Set the Instant Pot to saute to heat; season the chicken on both sides with salt and pepper.

Add the olive oil and brown the chicken in batches, three or four minutes per side, until golden.

Variation: for more colour and to save time, brush the chicken with olive oil and run it under the broiler for five or six minutes instead, losing the browned bits.

Add the chopped onion with a pinch of salt and saute eight or nine minutes until soft and golden; the onion juices loosen the browned bits from the bottom.

Stir in the grated garlic for a few seconds.

Return the chicken and add the cinnamon stick.

Add the pureed canned tomatoes, salt, black pepper and red pepper flakes; rinse the blender with a cup of water and add it, as the pot needs liquid to come to pressure.

Seal the lid and valve, pressure cook on high for 10 minutes, let release naturally about 10 minutes, then open the valve to release the rest.

Remove the bay leaves and cinnamon stick, taste for salt, and stir in the chopped parsley and the dried oregano.

Serve with spaghetti or egg noodles, rice, toasted bread or potatoes.