Pressure Cooker Chicken Pesto Pasta

1 boneless chicken breast - cubed
3 carrots - diced
1 medium onion diced
1/2 zucchini - seeded and diced
1/2 box pasta
1 package dry pesto sauce - used McCormick but usually use Knorr
white wine - to deglaze pan
5 T olive oil
dried red pepper flakes
salt and pepper

In pressure cooker pan, brown cubed chicken in 2 T olive oil with salt and pepper.  Remove from pan when browned and set aside.  Saute onion, carrots and zucchini in pressure cooker with salt and pepper.  I like to keep a touch of firmness to my veggies but it's up to you how long you cook them.  Deglaze pan with white wine and allow it to cook off.  Remove veggies from pan and set aside.  Pour DRY pasta into now empty pressure cooker.  Add just enough water to barely cover - use spoon to tramp it all flat in the pan.  Put lid on pressure cooker.  Once it hits pressure, let it go 4 mins and NO longer.  After 4 mins, removed from heat and run cold water over the pressure cooker to release pressure and stop the cooking.  Remove the lid.  Place the pressure cooker back on the heat. There should be a little bit of pasta water left - approx. 3/4 c.  Stir in dry pesto sauce, 3 T olive oil and dried red pepper flakes.  After a few mins, add browned chicken and veggies.  Serve it up and enjoy.