Although the cherry tomatoes this recipe calls for will taste best in the summer months, this dish can really be made all year long. Finishing the stew with fresh herbs complements the rest of the ingredients with a pop of color and a bright flavor.
Place the chicken thighs on a cutting board or plate, and sprinkle them all over with 3⁄4 teaspoon kosher salt. This can be done up to two days in advance and the chicken can be stored covered in the fridge.
Press the sauté button on the instant pot, and add the ghee, avocado oil or olive oil.
When the fat is shimmering, add the onions, carrots, mushrooms, and 1⁄2 teaspoon kosher salt.
Sauté the vegetables until softened, about 3 to 5 minutes.
Stir in the garlic and tomato paste, and cook for about 30 seconds or until fragrant.
Add the salted chicken, cherry tomatoes, and green olives to the pot, and give it a good stir.
Turn off the sauté function, and lock the lid on the pressure cooker.
Press the “manual” or “pressure cook” button and set the cooking time to 10 minutes.
Turn the pressure cooker valve to release the steam.
Remove the lid right away to prevent overcooking. Add the freshly cracked black pepper and adjust the seasoning with additional salt as needed.
If you want a thicker gravy, remove the chicken and blend up some of the vegetables and the cooking liquid with an immersion blender. This step is optional.