Step 1

Serve with polenta.

Step 2

Using highest sauté function, heat oil in Instant Pot until shimmering. Add mushrooms, onion, and ¼ teaspoon salt. Partially cover and cook until mushrooms are softened and have released their liquid, about 5 minutes. Stir in garlic, tomato paste, flour, and sage and cook until fragrant, about 1 minute. Stir in wine, scraping up any browned bits, then stir in tomatoes.

Step 3

Sprinkle chicken with remaining ½ teaspoon salt and pepper. Nestle chicken skinned side up into pot and spoon some of sauce on top. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 15 minutes.

Step 4

Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Transfer chicken to serving dish, tent with aluminum foil, and let rest while finishing sauce.

Step 5

Using highest sauté function, bring sauce to simmer and cook until thickened slightly, about 5 minutes. Season sauce with salt and pepper to taste. Spoon sauce over chicken and sprinkle with parsley and Parmesan. Serve.