Ingredients

• ●1 tablespoon olive oil
• ●1 pound chicken thighs
• ●1 medium onion
• ●2 cloves garlic
• ●1 medium bell pepper
• ●8 ounces mushrooms
• ●1 (14.5 ounce) can crushed tomatoes
• ●2 tablespoons tomato paste
• ●1/2 cup chicken broth
• ●1 teaspoon Italian seasoning
• ●1 bay leaf
• ●1/4 cup dry red wine
• ●1/4 cup Kalamata olives
• ●1 tablespoon capers
• ●to garnish fresh parsley

Instructions

1. 1Season the chicken thighs with salt and pepper.
2. 2Turn on the Instant Pot and select the 'Sauté' function.
3. 3Add olive oil to the pot. Once hot, brown the chicken thighs in batches. Remove the chicken and set aside.
4. 4Add the chopped onion and bell pepper to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
5. 5Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
6. 6Stir in the crushed tomatoes, tomato paste, chicken broth, Italian seasoning, and bay leaf. If using, add red wine, olives, and capers.
7. 7Return the chicken thighs to the pot, nestling them into the sauce.
8. 8Cancel the 'Sauté' function. Close and lock the Instant Pot lid, ensuring the pressure valve is set to 'Sealing.'
9. 9Select the 'Manual' or 'Pressure Cook' function and set the cooking time to 15 minutes at high pressure.
10. 10Once the cooking time is complete, let the Instant Pot release pressure naturally for 10 minutes, then perform a quick release of any remaining pressure.
11. 11Remove the bay leaf. Taste and adjust the seasoning with salt and pepper as needed.
12. 12Shred the chicken
13. 13Serve hot, garnished with fresh parsley.