Scale

6 slices bacon, diced

1 ½ pounds boneless skinless chicken breasts or thighs

Fine sea salt and freshly cracked black pepper

¼ cup all-purpose flour (optional, for dredging)

⅔ cup dry red wine (or chicken stock)

8 ounces baby bella mushrooms, thickly sliced

2 medium bell peppers, diced (red and yellow for color)

1 large carrot, diced

1 red onion, peeled and thickly sliced

6 cloves garlic, minced

1 (28-ounce) can crushed tomatoes

1 cup pitted Kalamata or black olives

1 teaspoon dried oregano

½ teaspoon crushed red pepper flakes

Toppings: chopped fresh basil and freshly grated Parmesan cheese

Fry the Bacon: Press “Sauté” on the Instant Pot. Once hot, add diced bacon and cook until crispy. Transfer bacon to a bowl, leaving grease in the pot.
Sauté the Chicken: Season chicken with salt and pepper. Dredge lightly in flour. Add to the pot and sear for 2–3 minutes per side until lightly browned. Remove and set aside.
Add the Veggies and Wine: Pour in red wine to deglaze, scraping up brown bits with a wooden spoon. Stir in mushrooms, peppers, carrot, onion, and garlic. Cook for 2–3 minutes until softened.
Combine Ingredients: Add crushed tomatoes, olives, oregano, red pepper flakes, and reserved bacon. Stir to combine. Nestle chicken into the sauce.
Pressure Cook: Close the lid and set to high pressure for 15 minutes. Quick release the steam after cooking.
Shred the Chicken (Optional): Transfer chicken to a plate and shred with two forks if desired. Return shredded chicken to the pot and stir.
Season and Serve: Taste and adjust seasoning with extra salt, pepper, or herbs. Garnish with basil and Parmesan. Serve hot.