In a small bowl, stir together salt, pepper, and orange, lemon, and lime zest.
Sprinkle chicken all over with zest mixture. Set aside, or refrigerate overnight.
Set a 6-quart Instant Pot to saute; add olive oil. When oil is hot, add chicken.
Cook chicken just until browned on both sides, about 3 minutes per side. Remove chicken from Instant Pot; set aside.
Press Cancel to reset Instant Pot. Add water to Instant Pot; stir to loosen browned bits.
Place trivet in Instant Pot; top with chicken. Place top on Instant Pot; twist to seal and lock. Turn Steam Release Valve to “sealing.”
Set Instant Pot to cook at High Pressure for 10 minutes. After cooking is complete, manually release the pressure by turning the Steam Release Valve to “venting.”
Remove chicken from Instant Pot; let cool 5 minutes. Squeeze reserved citrus over chicken, if desired.