Step 1

Select the “Saute” setting on the Instant Pot. Once hot, add oil and chicken. Saute the chicken for 1-2 minute per side.

Step 2

Cancel the “Saute” setting. Add carrot, bell pepper, tomatoes, and oregano. Place lid on top of Instant Pot and secure. Set vent to “Sealing”.

Step 3

Select the “Meat” setting on the Instant Pot. Adjust the time to 20 minutes on “High Pressure” and cook. After cooking, let the pressure naturally release for 15 minutes. Carefully switch the vent to “Venting” to release any remaining pressure. Remove lid.

Step 4

Stir in capers and kalamata olives. Adjust flavor with salt and pepper.

Step 5

Serve warm over rice, polenta, or baked potato and top with basil or parsley.