Prepare the Instant Pot: Turn the Instant Pot to sauté mode. Add ghee or olive oil and let it warm until shimmering. This step builds flavor right from the start and helps soften the onions evenly.
Cook the Onions: Add chopped onions to the pot and stir well. Cook for about five minutes until they soften and turn slightly golden. Stir often so they do not stick to the bottom. The onions should smell sweet and savory.
Add the Spices: Sprinkle smoked paprika, ground coriander, dried parsley, onion powder, chili pepper, dried oregano, salt, and black pepper over the onions. Stir constantly for one minute. This wakes up the spices and releases their aroma into the oil.
Add Chicken and Tomatoes: Place the chicken thighs directly into the pot, turning them so they coat in the spiced onion mixture. Pour in the diced tomatoes with their juices. Use a spoon to gently press the chicken into the sauce so everything sits evenly.
Pressure Cook: Cancel sauté mode and secure the lid. Set the Instant Pot to pressure cook on high for ten minutes. Once cooking finishes, allow a natural release for five minutes before carefully releasing remaining pressure.
Finish With Olives: Open the lid and stir in the black olives. Let the dish rest on warm mode for a few minutes so the flavors settle. Taste and adjust seasoning if needed before serving.
