1. Prepare the Chicken and Saute Aromatics: Pat the chicken thighs dry and season them lightly with salt and pepper. Set your Instant Pot to the “Saute” function and add the olive oil. Once hot, add the chopped onion and cook until softened, about 3-5 minutes, stirring occasionally. Add the minced garlic and cook for another minute until fragrant.

2. Deglaze the Pot: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is crucial to prevent a “Burn” notice on your Instant Pot and adds flavor.

3. Add Remaining Ingredients: Carefully place the chicken thighs into the pot. Pour in the undrained diced tomatoes, then sprinkle in the dried oregano and dried basil. Distribute the halved Kalamata olives over the top. Do not stir everything together at this point, as layering helps prevent the “Burn” notice.

4. Pressure Cook the Chicken: Secure the lid on your Instant Pot and make sure the venting knob is set to the “Sealing” position. Select the “Pressure Cook” or “Manual” setting on High Pressure for 10 minutes.

5. Natural Release and Quick Release: Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes. This helps the chicken stay tender and juicy. After 5 minutes, carefully switch the venting knob to the “Venting” position to quick release any remaining pressure. Once the pin drops, you can safely open the lid.

6. Shred or Serve Whole: Carefully remove the chicken thighs from the pot. You can either serve them whole or, for easier eating, shred them using two forks directly in the pot with the sauce. Stir everything together gently to combine the flavors.

7. Final Seasoning and Garnish: Taste the sauce and adjust salt and pepper if needed. Garnish with fresh chopped parsley or cilantro, if desired, and serve with lemon wedges on the side for a bright finish.