This is my very first try at an Instant Pot meal and we loved it!!! This chicken is very tasty and very versatile. you can serve hot with couscous or pilaf and a big green salad or use as a salad topping for a big Mediterranean salad or alongside a bowl of Tabouleh.
Ingredients
2 pounds of chicken-boneless, skinless breasts or thighs
½ red onion
3 cloves garlic smashed
1 green pepper chopped into small pieces
1 Tablespoon olive oil
½ cup fresh squeezed lemon juice (2-3 lemons)
1 (6 oz) jar marinated artichoke hearts
1 teaspoon salt
1 teaspoon fresh ground pepper
2 teaspoons oregano
2 teaspoons parsley
2 teaspoons basil
1 teaspoon dill weed
1 cup chicken broth
Instructions
Saute the vegetables in 1 Tablespoon olive oil. You can use the sauté mode in the Instant Pot or saute on the stovetop.
Place vegetables into your Instant Pot, if you sauteed them in a pan over the stove. Place chicken on top of vegetables.
Sprinkle seasoning on chicken.
Pour jar of marinated artichoke hearts on top of seasoned chicken.
Pour lemon juice and broth on top of all.
Place top on Instant Pot and secure for cooking.
Press Poultry button and set for 15 minutes. The Instant Pot takes about 10 minutes to heat up, 15 minutes to cook and about 15 minutes to release the steam. Once the pot is ready to be opened, remove chicken and shred or cut into cubes. Serve with couscous or Tabooleh or use the chicken to top a Mediterranean salad.
Recipe by Growing Weisser at https://www.growingweisser.com/instant-pot-greek-chicken