Plug the Instant Pot in and select ‘sauté’ mode. Heat 1/2 tbsp olive oil and sear 24 oz worth of chicken thighs for 3 minutes, skin-side down. Place the chicken in a bowl and set aside.
Melt 1/2 tbsp unsalted butter in the pot. Add 1 tsp minced garlic, 4 oz chopped onions, and 8 oz brown mushrooms. Stir and cook for about 5 minutes or until the mushrooms turn shiny.
Add 2 tbsp tomato paste and give everything a good stir. Cook for about 1 minute, then add 2 tbsp red wine vinegar to deglaze the pot. Scrape the pot with a wooden spoon to release any bits sticking to the bottom.
Stir in 1 tsp Italian seasoning, 1 tsp oregano, 1 tsp paprika, 1 tsp thyme, 1/2 tsp pepper, and 1/2 tsp salt. Add the cooked chicken along with 1 cup unsalted chicken broth. Close the lid and turn it to seal. Turn the steam handle to ‘sealed,’ select ‘stew/meat’ mode on the machine, adjust the time to 15 minutes, and allow everything to cook.
Place a kitchen cloth onto the steam handle and turn it to ‘venting’ with a spoon. Carefully open the pot and select ‘sauté’ to cook everything for another 15 minutes.
Turn off the machine and stir in 2 tbsp basil. Serve with spaghetti, sprinkle parmesan on top, and enjoy.