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Instant Pot Lemon Chicken With Garlic and Olives

['1 tablespoon extra virgin olive oil, plus more as needed', '2 pounds bone-in, skin-on chicken thighs, patted dry (4 to 6, depending on the size)', '3/4 teaspoon kosher salt, plus more if needed', '1/4 teaspoon freshly ground black pepper ½ cup chicken stock, preferably homemade', '1/3 cup mixed pitted olives 4 thin slices lemon', '4 garlic cloves, thinly sliced', '2 anchovy fillets, chopped (optional) 1 tablespoon drained capers 1 teaspoon fresh rosemary needles, chopped', '1 teaspoon fresh thyme leaves, chopped, plus more for garnish', '1/2 teaspoon fennel seeds', 'lightly crushed with a mortar and pestle or with the flat side of a knife']

Using the sauté function of your pressure cooker (set on high if possible), heat the oil in the pressure cooker pot. Season the chicken with the salt and pepper and arrange in a single layer, skinside down, on the bottom of the pot. (Work in batches if they don’t fit in a single layer, adding more oil for each batch.) Cook, without moving, until well browned, about 8 minutes. (You only have to brown it on one side).
Flip the chicken, pour in the stock, and scatter with the olives, lemon slices, garlic, anchovies (if using), capers, rosemary, thyme, and fennel seeds.
Lock the lid into place and cook on high pressure for 15 minutes. Let the pressure naturally release.
Discard the lemon slices and transfer the chicken to serving plates; keep loosely tented with foil. Using the sauté function, bring the sauce to a simmer and cook until thickened slightly, 3 to 5 minutes. Taste and adjust the salt and pepper if necessary. Spoon the sauce over the chicken and serve garnished with thyme.
Cook it slow: After step 2, slow cook on high for 3 to 4 hours or low for 4 to 5 hours.

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