Step 1

Season chicken thighs with salt, pepper and paprika. Set aside.

Step 2

Turn Instant Pot to SAUTE mode. Once hot, add the oil. Add the onion and saute until soft, about 2-3 minutes, then add the garlic and saute until fragrant, about 30 seconds.

Step 3

Add the peppers, carrot, mushrooms and Italian seasoning. Saute for 5-7 minutes until vegetables begin to lightly brown. Push vegetable to the side of the pot to create a well in the center for the chicken.

Step 4

Add the chicken and brown on both sides. Pour in the wine, then the chicken broth. Let simmer for 5 minutes, letting the liquid reduce in half.

Step 5

Add the crushed tomatoes, tomato paste, and chill flakes. Gently mix the ingredients together.

Step 6

Place lid on Instant Pot and lock. Make sure valve is in the sealing position. Select MANUAL mode (high pressure) for 18 minutes. Let the pressure release naturally for 5 minutes, then manually release.

Step 7

Add the olives and remove from heat and garnish with freshly chopped parsley. Serve over a bed of spaghetti or zucchini noodles.