6ouncejar pitted Kalamata olivesdrained and halved
12ounce pappardelle or other wide noodlecooked according to package directions
1/3cupfinely chopped fresh flat-leaf parsley
1/4cupsnipped fresh basil
Season chicken with salt and pepper. Select sauté on the InstantPot® and adjust to normal. Add the oil. When oil is hot, add rosemary sprig and stir until oil is very fragrant. Remove rosemary; discard. Working with half of the chicken at a time, brown chicken pieces on all sides in rosemary-infused oil about 5 minutes. Press cancel. Return all chicken to pot. Add wine to pot. Secure the lid on the pot. Close the pressure-release valve.
Select POULTRY. When cooking is complete, use a quick release to depressurize. Press CANCEL. Add zucchini, mushrooms, artichoke hearts, red peppers, and olives.
Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and cook at high pressure for 1 minute. When cooking is complete, use a quick release to depressurize.
Divide cooked pappardelle among six shallow pasta bowls. Using a slotted spoon, arrange chicken pieces and vegetables over pappardelle. Ladle a small amount of juices over each serving. Sprinkle with parsley and fresh basil.