Directions

1. Set to "sear" and add oil.

2. Place chicken thighs in skin side down and cook for 5 minutes. When done, remove chicken; set aside.

3. Add in tomatoes, water, olives, garlic, capers, basil, and chili flakes. Bring up to a simmer.
4. Return chicken to cooker.
5. Close lid and lock. Set to "poultry" and adjust for 15 minutes.
6. When done, natural release for 35 minutes. Afterward, quick release until all pressure is released.
7. Open and remove chicken. Serve.