Instructions: Coat a 6-quart pressure cooker with vegetable cooking spray; add next 9 ingredients. Close lid securely; according to manufacturers directions, bring to high pressure heat (about 8 to 10 minutes). Reduce heat to medium-low or level needed to maintain high pressure; cook 9 minutes. Remove from heat; run cold water over pressure cooker to reduce pressure instantly. Remove lid so that steam escapes away from you. Transfer chicken to serving platter; keep warm.

Remove 1/4 cup liquid; set aside to cool. Add mushrooms to cooker; cook over medium-high heat about 5 minutes or until tender.

Combine cornstarch and reserved, cooled, liquid; stir into pressure cooker and return to a boil. Cook 1 minute, stirring constantly. Remove and discard bay leaf. Pour sauce over chicken. Serve with rice.

Yield: 6 servings.

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