Instructions

• Trim any fat from the chicken breasts and cut each breast lengthwise into 2–3 strips (depending on breast size). Place the chicken strips in the Instant Pot in an even layer.
• Zest the lemons, then cut them in half and squeeze out the juice. Put the zest and juice in a small bowl or measuring cup.
• Whisk the lemon zest and juice together with 1 T Greek Seasoning, 2 T extra-virgin olive oil, 1/4 cup chicken stock, 1/2 tsp Greek Oregano, and 1/2 tsp fresh-ground black pepper to make the cooking sauce.
• Pour the cooking sauce evenly over the chicken in the Instant Pot.
• Secure the lid, set the valve to SEALING, select MANUAL (or PRESSURE COOK) on HIGH pressure, and set the time to 8 minutes.
• When the cook time ends, allow the pressure to release naturally for 10 minutes. After 10 minutes, carefully move the valve to VENTING to release any remaining pressure (follow your Instant Pot's safety instructions to avoid steam burns). When the float valve drops, open the lid.
• Use a slotted spoon to transfer the chicken to a cutting board, leaving the sauce in the Instant Pot. If there is more liquid than you want, select SAUTE on HIGH and simmer the sauce for a few minutes, stirring occasionally, until it reduces to your preferred consistency. Turn SAUTE off before proceeding.
• Shred the chicken with two forks into bite-sized pieces. Return the shredded chicken to the Instant Pot and stir gently so the chicken is coated with the cooking sauce. Switch the Instant Pot to KEEP WARM if you will serve shortly.
• To store, refrigerate the shredded lemon chicken for up to 1–2 days and reheat in a skillet over medium heat or in the microwave until hot.