Earlier this week I made a quick late lunch/dinner of a Greek inspired salad topped with chicken I quickly made in my electric pressure cooker. I own a Cosori but I know most people bought the Instant Pot brand. Same thing... you can use either or even the Bella brand, etc.
I used chicken thighs straight from the freezer, which resulted in more liquid, which I simply poured some off. If you use thawed chicken it gives it a nicer crust.
Lemon Garlic Chicken
2 T butter
4 chicken thighs
1 t sea salt
3/4 t pepper
2 cloves garlic, minced
1/4 c rice wine vinegar
2 T lemon juice
1 t mustard
1/2 t dried basil
1/2 t dried oregano
Set your instant pot to saute' and heat the butter in it. Season your chicken with the salt and pepper, and add it to the pot - skin side down to crisp the skin if you are using 'with skin'. Add the garlic and cook 4 minutes until golden brown. Flip and add the rest of the ingredients. Cancel the saute' process. Seal the lid and cook on manual for 10 minutes. 14 if your thighs were frozen to start with. When it's finished, do a quick release on the valve.
Remove the chicken and let it set while you mix up a salad;
Lettuce, kalamata Greek olives, tomato, onion, feta, cucumbers... add about 1/4 cup of the liquid from the instant pot to your salad - drizzling over it. Top with the sliced, cooked chicken.
I didn't take photos of the chicken or the finished meal - but I did snap the salad while the chicken was cooking! :)
