Set a 6-quart Instant Pot to high saute and heat for 5 minutes.

Season the chicken thighs generously with salt and pepper on both sides.

Add olive oil to the pot. Place half the chicken thighs skin-side down and cook for 6–8 minutes until the skin is deep golden-brown. Flip and cook for another 4–6 minutes. Transfer to a plate and repeat with the remaining chicken.

Reduce heat to medium. Add the thinly sliced garlic and stir until lightly golden (about 1 minute).

Add the apricots, olives, brown sugar, oregano, and 1/3 cup of water to the pot. Stir well, scraping up any browned bits from the bottom for extra flavor.

Turn off the sauté function. Place the Instant Pot rack over the sauce with the handles upright, then nestle the chicken thighs skin-side up on the rack.

Lock the Instant Pot lid and set it to pressure cook on high for 10 minutes. Once the cycle is complete, carefully release the pressure following your manufacturer's instructions.

Transfer the chicken to a platter and spoon the olive and apricot mixture on top. Cover with aluminum foil to keep warm.

Set the pot to normal saute and simmer the sauce for 6–8 minutes until reduced and thickened. Spoon the sauce over the chicken before serving.