Cooking & Baking

This is how I do it.
I start with chicken breasts, cut up and browned in a little olive oil. Season with salt and pepper. When browned, remove to a bowl. Make a sofrito (diced carrots, onions, and celery) and add to the pot. Add some tomato paste and let it bloom in the pot. When onions are translucent, add a little white wine, to deglaze the pot. Add some chopped bell peppers, garlic, mushrooms and olives that have been cut in half. Add passata and simmer. (You may need to add some water). Add back chicken. Spice with oregano, basil, sage, salt and pepper (maybe some red pepper flakes for a little zing). Let simmer for about a half hour or so.
Serve over pasta, rice or by itself.

Like so many of these recipes, every family has their own take on it.
I know for a fact, that Italian-American families have been making variations of this for as long as I can remember, and I am 70 years old.
No pressure cooker needed. We made it long before a hot pot or slow cooker were even invented.

(I may have missed some things. This is from memory. I have been making it for decades.)