Pat chicken thighs dry with a paper towel and season with salt and pepper.

Add ghee to the Instant Pot vessel and press Saute.

When hot, add the chicken thighs in batches, skin side down. Cook until golden, then flip and cook another minute. Transfer seared chicken thighs to a plate and finsih searing remainder of chicken (Do not crowd the pan.)

Add all seared chicken back to the pot. Pour in broth, olives and olive juice, capers, lemon juice and minced garlic.

Close and lock the lid. Press MANUAL and set pressure to HIGH and set time to 14 minutes.

Let pressure release naturally.

Serve with lemon wedges and drizzle with olive oil.