Pressure Cooker Chicken Thighs in Wine Sauce

•  2 tbsp butter, divided
• 1 cup fresh sliced mushrooms
• 6 bone in chicken thighs no skin to 2.5 pounds
• 1/4 tsp salt
• 1/4 tsp Italian seasoning
• 1/3 cup flour
• 1/4 tsp paprika
• 1/2 cup NSA chicken broth
• 3 thinly sliced green onions
• 1/2 cup white wine or extra broth

1. In a 6 qt pressure cooker, set to medium in sauté
2. add 1/2 of the butter and when hot add the mushrooms and cook until tender (3-4 minutes)
3. Remove
4. Sprinkle the chicken with salt and pepper and Italian seasoning and dredge in the flour, shaking off excess
5. Heat the remaining butter and add the chicken, browning on both sides on medium
6. Remove and add in the wine
7. Cook 2-3 minutes and stir to loosen fond
8. Add back the chicken, mushrooms and add in the onions
9. Lock the lid and close the pressure release valve
10. Adjust to high and pressure-cook for 10 minutes
11. Let it naturally release for 10 minutes and then quick release after
12. Chicken should read 165. If it does not, cook covered a few more minutes.