Place the meat into the pressure cooker, top with onions and peppers, pour tomato sauce, liquid of choice (water or broth), and olives along with some of the brine (liquid from the jar) over everything.
Cover and cook high pressure 25 minutes.
Natural release for 10 minutes and then manual release if desired (or you can do natural release completely) and serve
Notes
This can be adapted to the slow cooker by setting heat to high and cooking 4-6 hours.