Step 1

Press the "Saute" button and add 1 tablespoon of oil to your Instant Pot.

Step 2

Season chicken thighs with salt and pepper on all sides.

Step 3

Brown chicken in the oil, 2 to 3 minutes per side.

Step 4

Remove chicken onto a plate.

Step 5

Add more oil to the IP and add garlic, onion, and pepper. Saute, stirring often, until the onion is almost translucent.

Step 6

Add Italian seasoning and stir in. Saute for 1 minute.

Step 7

Add carrots and mushrooms, saute for 3 to 4 minutes.

Step 8

Add half of the chicken broth and deglaze the bottom of the pot. That means scraping any cooked-on bits with a wooden spoon. This will prevent the burn message.

Step 9

Add remaining broth, tomato paste, diced tomatoes and olives. Stir well. Place chicken back in the IP.

Step 10

Close the lid, set valve to "sealing" position (the newer models do it on their own). Make sure the Instant Pot is set to cook at high pressure.

Step 11

Press the "manual" or "pressure cook" button and set timer to 12 minutes. The IP will beep after a few seconds and it will start building up pressure. This can take about 5 to 8 minutes.

Step 12

Once the cooking cycle is done, press the "cancel/off" button. Let the IP release pressure on it's own. That means do not touch the pressure valve.

Step 13

Once the pressure valve pin is down, carefully open the lid away from your face. Let the dish sit for a few minutes while you set the table.

Step 14

Serve whole pieces of chicken with the sauce or shred the meat and stir in.