Set your instant pot to sauté and add 1 tbsp olive oil.

While it is heating, salt and pepper on both sides of your chicken.

In batches, cook the chicken for 1 – 2 minutes on each side, adding more olive oil as needed. Remove the chicken from the pot.

Add more olive oil, add the onions and cook for 2 minutes, then add the garlic and cook for an additional minute.

Press the cancel button and pour in the chicken stock and red wine to deglaze the pot, scraping up the brown bits from the bottom of the pot.

Mix together all the dry herbs and spices in a small bowl. To the pot, add the tomatoes, tomato paste, red wine vinegar, and the mixed herbs and spices from the bowl.

Stir to combine, then place the chicken in the pot.

Add the mushrooms, artichokes, and bell peppers.

Secure the lid, select manual mode, and cook on high pressure for 8 minutes.

When the cooking cycle is complete, use the quick release. Once the steam has been released, open the lid.

Stir the mixture and salt and pepper to taste before serving.

You can serve over pasta, mashed potatoes, or polenta.