1 Set the EPC to sauté/brown mode. Add the canola oil, then the sliced onion and minced garlic.

2 Sauté until the onions are slightly caramelized, stirring occasionally with a heat resistant spatula.

3 Add the mushrooms and continue cooking until the mushrooms are soft.

4 Turn off the EPC.

5 Remove the vegetables from the EPC pot and place in a medium bowl. Set aside.

6 Place the flour in a large casserole dish. Add the onion powder, garlic powder, paprika, freshly ground black pepper and salt. Stir to blend.

7 Add the 1 cup of ADDED WATER to the EPC pot. Scrape the bottom of the pot with a heat resistant spatula to remove any additional browned bits that may be stuck to the bottom.

8 Place a rack in the EPC pot.

9 Dredge each piece of chicken in the flour until completely coated. Set the coated chicken on the rack in the EPC pot. Repeat with the remaining pieces, stacking them evenly.

10 Cover the chicken with the tomato sauce. Top with the mushrooms and onions.

11 Lock the lid and close the pressure valve. Cook using manual high pressure mode for 20 minutes. Naturally release the pressure for 15 minutes, then manually release the pressure.

12 Remove the chicken and rack from the EPC pot.

13 Stir the tomato paste into the remaining hot sauce until it is completely blended.

14 Serve the chicken hot, topped with sauce, mushrooms and onions.