Press the sauté button on the Instant Pot. When the display reads "hot" add the olive oil and garlic and sauté for about 2 minutes. Add the raw zucchini zoodles, lemon juice, lemon zest, artichoke hearts, and kalamata olives and cook for about 2-3 minutes or just until the zoodles are warmed but not overcooked and soggy. Gently turn zoodles while cooking instead of stirring to prevent them from breaking. Season with salt and pepper to taste. Press the “cancel” button. Remove mixture from the pot and set aside in a foil covered bowl.