Sprinkle the chicken pieces with paprika, sea salt and pepper and set aside.

Plug in your Instant Pot and press the ‘Saute’ button. Add the avocado oil and allow the pressure cooker to heat up for a couple of minutes, then add the chopped onion. Saute, stirring occasionally, until onion begins to turn translucent, about 3 to 5 minutes.

Place the chicken pieces in the Instant Pot, fat-side down and allow them to brown 3 minutes per side - depending on the size of your Instant Pot, you may need to do this step in two batches.

Add the crushed tomatoes, broth, wine, garlic, and Italian seasoning, and stir well. Add the chopped carrots and bell pepper and allow them to rest on top.

Secure the lid on the Instant Pot, make sure the steam vent is sealed, then press the Manual button and adjust the time for 20 minutes. Allow the pressure cooker to run its course. When finished, allow it to naturally release (or go into Keep Warm mode) for 10 minutes (up to 50).

Manually release any remaining pressure and open the lid. Give everything a big stir and taste the sauce for flavor. Add sea salt to taste.

Serve chicken with choice of rice or noodles