Liberally salt and pepper chicken thighs.

Heat 1 tbsp. olive oil to Instant Pot on Saute setting. Brown chicken thighs, 1-2 min. per side. Set aside.

Add other tbsp of olive oil and add onion, peppers and garlic. Saute until soft and turn off heat.

Add crushed tomatoes, paprika, thyme, oregano, rosemary and salt. Stir to combine.

Add mushrooms and chicken. Cover with broth and red wine vinegar, and add bay leaf. Cook on manual heat for 15 minutes, quick release.

Optionally saute for an additional 15-20 minutes to thicken sauce. Serve with spaghetti.