Season the chicken breasts on both sides with salt and pepper. Place the chicken into the Instant Pot.

In a medium bowl, stir together the garlic, onion, bell peppers, diced tomatoes plus their liquid, rosemary, thyme, and water. Pour the sauce evenly over the chicken. Place a bay leaf in the center.

Place the lid on the Instant pot and lock it in place.

Move the vent knob to the sealed position. Select “Manual” and cook on high pressure for 11 minutes.

Use either the quick release or natural release and remove the lid.

Serve right away.

*Tip: If you prefer a thicker sauce, remove the chicken and cook the sauce on “Saute” mode until it cooks down to your liking.