Heat the olive oil in the pressure cooker with the lid off, over medium-high heat. Add chicken and brown on all sides as evenly as possible. Remove chicken from the cooker and season with salt, pepper, paprika and marjoram. Drain and discard fat from the cooker, and mix in wine and chicken stock, scraping any bits of food that are stuck to the bottom.
Mix together the sauce ingredients. Return chicken to the cooker over medium-high heat, pour the sauce ingredients over, secure the lid, and bring to high pressure for 8 minutes, or until the chicken is tender. Reduce pressure before opening the lid
Remove chicken pieces to a serving dish with a slotted spoon. Bring the sauce to a boil and cook uncovered until the sauce has reduced into a thick and syrupy consistency, about 10 minutes. Spoon over chicken and serve.