Step 1

Season the chicken thighs all over with 1 teaspoon of the salt. On a plate stir together the flour and smoked paprika.

Step 2

Using the sauté function, heat the oil in the Instant Pot.  Dredge the chicken pieces on both sides in the seasoned flour and add to the pot, skin side down.  Sear the chicken until nicely browned, about 5 minutes, then turn and brown the other side, about 3 minutes. Remove the chicken to a plate.

Step 3

Pour off all but about a tablespoon of the fat from the Instant Pot and add the mushrooms, peppers, oregano, tomato paste, remaining ½ teaspoon salt, and the pepper. Stir to combine, then add wine and cook for a minute, scraping up any browned bits from the bottom of the pan. Add the tomato sauce and the parmesan rind if using, stir again, then arrange the chicken pieces on top of the sauce and veggies.

Step 4

Lock the lid in place and cook on high pressure for 9 minutes. Allow the pressure to release naturally for 10 minutes, then release any remaining pressure manually, covering the valve with a kitchen towel to prevent splattering.

Step 5

Remove the chicken to a serving platter and spoon the sauce, mushrooms, and peppers on top. Garnish with shredded basil or chopped parsley if desired.