Bone-in chicken thighs and drumsticks get a deep golden sear right in the Instant Pot before braising in a rich crushed tomato sauce loaded with sweet peppers, onion, garlic, and briny capers and Kalamata olives. The pressure cooker does all the heavy lifting here, turning out fall-apart-tender chicken in a fraction of the usual braise time, while a quick simmer at the end thickens the sauce to that perfect spoon-coating consistency. Dried oregano and thyme keep the flavor classic and rustic, and a scatter of fresh parsley at the end brightens up every bowl. Serve it over creamy polenta for a naturally comfortable choice on a gluten free table, or ladle it over your favorite gluten free pasta to soak up every bit of that sauce. This is one of those dishes that tastes like it simmered all day, even though the Instant Pot gets you there in well under an hour.
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Pat the chicken pieces dry with paper towels and season all over with the salt and pepper.
Set the Instant Pot to Sauté (high). Add the olive oil and heat until shimmering. Working in batches if needed to avoid crowding, add the chicken skin-side down and sear for 4–5 minutes, until the skin is deep golden and releases easily from the pot. Flip and sear the second side for 2 minutes. Transfer the chicken to a plate and set aside.
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