1. Season both sides of thighs with salt and pepper.
2. Heat olive oil in 5-quart pressure cooker.
3. Add onions, garlic, thyme and rosemary, and saute until onion is softened, 3-4 minutes.
4. Add chicken pieces and lightly brown on both sides.
5. Add red wine and reduce, about 2-3 minutes.
6. Add olives, capers and tomatoes. Cover and bring to high pressure; cook at high pressure for 15 minutes. Quick release pressure cooker.
7. Transfer to serving dish and sprinkle with fresh lemon zest.