Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the sausage and break it up. Add in the onions and mushrooms and brown for 5 minutes. Add in the garlic and stir.
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
3. Add in the vinegar, brine, chicken thighs, potatoes, green peppers, Italian seasoning and salt. 
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook time to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid. 
5. In a small bowl stir together 2 Tbsp of cornstarch and 3 Tbsp of water until smooth. Turn Instant Pot to saute setting. Stir the cornstarch slurry into the pot to thicken the sauce. It will thicken up quickly. Turn off pot.
6. Scoop into bowls and serve. 

Slow Cooker Instructions:

1. Heat a pan over medium high heat. Add in the sausage and break it up. Add in the onions and mushrooms and brown for 5 minutes. Add in the garlic and stir. Transfer to the slow cooker.
2. Add in only ¼ cup of broth, vinegar, brine, chicken thighs, potatoes, green peppers, Italian seasoning and salt. Stir.
3. Cover and cook on high 2 hours or low 4 hours. 
4. In a small bowl stir together 1 Tbsp of cornstarch and 2 Tbsp of water until smooth. Stir the cornstarch slurry into the slow cooker to thicken the sauce. Cook on high without the lid until it thickens.
5. Scoop into bowls and serve.