Ingredients
- 1 tbsp extra virgin olive oil
- 2 lbs bone in skin on chicken thighs (4 to 6 thighs), patted dry
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 /2 cup chicken broth
- 1/3 cup mixed pitted olives
- 4 thin lemon slices (from 1 lemon)
- 4 garlic cloves, thinly sliced
- 1 tbsp drained capers
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme leaves, chopped plus more for garnish
- 1/2 tsp fennel seeds, lightly crushed
- 2 anchovy fillets, chopped (optional)
Preparation
Step 1
add oil to programmable pressure cooker (such as instant pot) and set to saute (high saute if possible). sprinkle chicken with salt and pepper, and place skin down in a single layer in bottom of pot. (if thighs don't fit in a single layer, work in batches, adding more oil for each batch). cook undisturbed, until well browned, on 1 side, about 8 mins. flip chicken, and pour in broth. scatter olives, lemon slices, garlic, capers, rosemary, thyme, fennel seeds, and if using, anchovies over chicken.
cover pressure cooker with lid, and lock in place. set to high pressure, for 15mins. release pressure naturally. steam is fully released when pressure valve drops.
uncover pressure cooker, and remove lemon slices. transfer chicken to serving plates; loosely tent with foil. set pressure cooker to saute, and bring sauce to simmer. cook until slightly thickened, 5 to 10 mins. spoon over chicken and garnish with thyme.