Step 1

Turn on the 'saute' function in your Instant Pot or other electric pressure cooker and add the oil. Wait 1 minute (don't wait until the display says hot) and add the chicken pieces skin side down, a couple of pieces at a time until they are browned and no longer stick to the bottom of the pot, about 5 minutes or so. Remove all browned chicken to a plate.

Step 2

With the saute function still on, add the chopped tomatoes, water, olives, garlic, capers, chopped basil, red chili flakes, and some salt and pepper. Stir everything well, bring it up to a gentle simmer, then replace the chicken thighs in the pot.

Step 3

Turn saute function off.

Step 4

Lock the lid, turn the vent to 'sealing' and using the manual setting, adjust it to cook for 15 minutes at High Pressure.

Step 5

When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Release) for at least 12 minutes.

Step 6

After 12 minutes you can carefully and slowly release the rest of the pressure.

Step 7

Serve with a side of vegetables, I used zucchini noodles. You could also serve with gluten free pasta if you are not following the paleo or whole30 diet.