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Cut the pheasant breasts and legs in half for a total of 4 pieces.
Flour the pheasant and brown it in a heavy pan with butter and olive oil.
Add the browned pheasant to the pressure cooker with chicken broth and sherry vinegar.
Pressure cook the mixture for 22 minutes.
Prepare the cream sauce in a dutch oven ahead.
Add chopped parsley, rosemary, thyme, and mushrooms to the cream sauce.
Use heavy cream instead of half-n-half and increase water to 2 cups.
After pressure cooking, add the whole mixture into the cream sauce and cook on low heat until the pheasant is tender.