Place the oil in the Instant Pot and select “Sauté”. Then add the chicken thighs and cook for about 4-5 minutes.
With a slotted spoon, transfer the chicken thighsonto a plate.
In the Instant Pot, add the cherry tomatoes with all juice, garlic, oregano, red pepper flakes and salt and cook for about 1 minute, scraping up the brown bits from bottom.
Press the “Cancel” and stir in the cooked chicken and broth.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 13-14 minutes.
Press the “Cancel” and allow a “Quick” release.
Remove the lid and select “Sauté”.
Stir in olives and basil and cook for about 5 minutes.