1. Select the saute function on your Instant Pot. While waiting to heat, salt and pepper your chicken. Cover the bottom of your Instant pot with oil, and add chicken. Cook on each side for 1-2 minutes. Remove from the pot. Add in any extra oil if needed, then toss in your onion. Cook for about 2 minutes, add garlic and cook for another minute.

2. Select the cancel function. Pour chicken broth into the pot to deglaze, scraping up any brown bits off the bottom that might have stuck.

3. In a small bowl, mix together your dry spices: oregano, paprika, rosemary, thyme, and salt. Add tomatoes, tomato paste, vinegar, and spices over the onion/garlic mixture. Give it a quick stir.

4. Now top the sauce with chicken, then the remaining vegetables: mushrooms, artichoke hearts, and bell pepper. 

5. Secure the lid. Select manual and cook on high pressure for 8 minutes.

6. Once cooking is complete, use a quick release. You can use a towel to cover the valve to prevent a mess. Once steam is completely released, open the lid.

7. Stir around the mixture. You can let sit for several minutes to thicken up the sauce, or serve immediately. Add any additional salt and pepper to taste.

8. Serve over noodles, zoodles, or potatoes and garnish with fresh basil and thyme if using.

SLOW COOKER INSTRUCTIONS

1. Salt and pepper chicken and place in slow cooker. Add remaining ingredients.
2. Cover and cook for 4-6 hours on low or until chicken is tender and cooked all the way. Stir the sauce, add in additional salt and pepper to taste. Serve over noodles, zoodles, or potatoes. Garnish with basil and thyme.