In a sauce pan on medium high heat, add Oil, allow to get hot. Add Chicken, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 3 minutes, turn, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 3 minutes more. Remove Chicken, leaving all Juices, place Chicken in a pressure cooker.
Add Oil to the sauce pan, then add Onions, and Chili. Lightly season with Salt, Pepper, and Garlic Plus. Sauté for 8 minures. Add Leak, sauté for 4 minutes. Add Red Peppers, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 7 minutes. Add Vegetables to pressure cooker.
Reduce heat to medium, add Butter, allow to melt. Add Mushrooms sauté for 5 minutes, then add Garlic, sauté for 30 seconds.
Deglaze pan with Wine, add to pressure cooker.
To the pressure cooker add Salt, Pepper, Thyme, Caraway Seed, Dijon Mustard, and Paprika.
Pressure cook on high pressure for 40 minutes. Add Milk. Sour Cream, and Cheese. Mix well.
Add in Corn Starch, mix until Sauce thickens.