Step 1

Plug the Instant Pot in, making sure the lid is removed and the metal insert is inside. Press the Saute button and pour in 1/2 tbsp of oil into the metal insert. Let it warm up while you season the chicken thighs. Lay the chicken thighs out in a single layer on a cutting board. Sprinkle 1 tsp kosher salt and a bit of freshly ground black pepper (roughly 1/2 tsp) across the thighs. Take a pair of tongs and flip each thigh over and repeat on the other side with additional kosher salt and ground black pepper in the same quantities.

Step 2

Once the metal insert has warmed up and the oil is hot, use the tongs to carefully place half of the seasoned thighs in a single layer in the Instant Pot. The hot oil will splatter so you may want to wear a kitchen glove or wrap a towel around your hand. Let the thighs cook for 5 minutes, uncovered (i.e. don't put the lid on the Instant Pot), then flip them over with the tongs and cook for another 4 minutes. You’ll know when they’re done as they will be easy to lift up from the insert. If they stick, they need another minute to sear. Remove them from the Instant Pot when done and set aside on a bowl or plate. (don’t set on cutting board as that has raw chicken juices on it). Repeat the same process with the remaining chicken thighs, pouring 1/2 tbsp more oil into the insert before setting the chicken thighs in. Remove them from the Instant Pot when done and set them on the same plate.

Step 3

Once chicken has been seared, press the Keep Warm/Cancel button to turn off the heat. Drain the liquid from the kalamata olives and artichoke hearts, then pour them into the Instant Pot along with the the chicken broth, apple cider vinegar, diced tomatoes (don’t drain these), dried oregano, dried thyme, and garlic powder. Stir with a wooden spoon to combine, making sure to gently scrape off any browned bits on the bottom of the insert. Next, grab the seared chicken thighs with the tongs and place them in the Instant Pot, pouring any juice that was on the plate into the pot as well. Nestle them down into the veggie mixture so that they’re mostly covered.

Step 4

Place the lid securely on the Instant Pot, making sure the plastic ring is in place on the inside of the lid. Set the valve (the little knob on the top) on the lid to Sealing, then press the Manual button to cook at High pressure (on older Instant Pot models, this is the only option). Set the time to 5 minutes by using the plus and minus buttons. The Instant Pot will take a while to come to pressure (roughly 5 to 10 minutes), then the display will turn to a number once it’s been pressurized.

Step 5

When the timer goes off and the Instant Pot is done cooking the timer will go off. Unplug the Instant Pot and carefully turn the valve on the top to Venting, making sure to keep your hand and arm away from the top so as not to get hot steam and burn yourself. This is called a “quick pressure release”. When the pressure is fully released (you’ll hear a small click), remove the lid from the Instant Pot. Stir the mixture up a bit, then plate everything together and serve!