Sprinkle both sides of the chicken thighs with salt and pepper.

Lightly spray the inner pot with olive oil cooking spray.

Add the chicken thighs to the instant pot.

Press saute.

Allow  the chicken to cook on both sides

for a few minutes.

The chicken thighs will become a light  brown.

Coat the inner pot with more olive oil cooking spray.

Add in the diced peppers and onion.

Cook/saute for about 5 minutes or until the peppers and onions become soft.

Ladle the fire roasted tomatoes over the chicken and vegetables.

Add the oregano and bay leaves.

Stir.

Put the lid on, cook on high pressure for 25 minutes.

Allow for a natural release with the Instant Pot.

Serve over rice or pasta. (If desired)
Garnish with parsley.