Trim fat from chicken and place in Container or Baggie.
Add all ingredients to Baggies, except Olives. Allow to marinate in refrigerator for 30 minutes or overnight.
When ready to cook, dump contents of Container or Baggie into Pressure Cooker cooking pot.
Add 1/4 cup Chicken Broth and Green Olives.
If cooking couscous, rice or potatoes with the chicken, add the trivet and pan now.
Lock on Lid and close Pressure Valve. Cook at High Pressure (most machines default to high pressure) for 6 minutes.
When Beep sounds, wait 10 minutes and then release the rest of the pressure.
Remove the Chicken to a plate.
Select Saute/Browning and Simmer until Onions have become mush, about 5 minutes. Return Chicken to Pressure Cooker to reheat.
Serve Chicken with Onion Sauce, Olives and Lemons.
If you do not keep Kosher, you can omit some of the Oil and add in a bit of Butter at the end, to help thicken the Sauce.*If you do not have Preserved Lemons, cut up 1 regular Lemon and add 2 teaspoons of Kosher Salt, or more to taste.For even cooking, cut Breasts in half and cut Thighs in thirds.Couscous, rice and potatoes can be cooked at the same time using the stainless steel insert pans.