Instructions

• Trim the chicken breasts and cut each breast lengthwise into 2–3 strips, depending on the size of the breasts. Place the chicken strips in the Instant Pot insert.
• Zest the 2 lemons, then cut them in half and squeeze out the juice so you have the zest and juice of 2 lemons.
• In a medium bowl, whisk together the lemon zest and juice, 1 tablespoon Greek seasoning, 2 tablespoons extra-virgin olive oil, 1/4 cup chicken stock, 1/2 teaspoon Greek oregano, and 1/2 teaspoon fresh-ground black pepper.
• Pour the whisked mixture over the chicken in the Instant Pot and stir gently to coat the pieces evenly.
• Close the Instant Pot lid, set the steam release valve to SEALING, and select MANUAL (Pressure Cook) on HIGH pressure for 8 minutes.
• When the cook time ends, allow 10 minutes of natural pressure release (do not move the valve). After 10 minutes, carefully move the steam release valve to VENTING to release any remaining pressure; open the lid once the float valve has dropped.
• Use a slotted spoon to remove the chicken strips to a cutting board, leaving the cooking liquid in the Instant Pot. (If there is more liquid than you want, select SAUTÉ on HIGH and simmer a few minutes to reduce the liquid, then cancel SAUTÉ.)
• Shred the chicken with two forks, return the shredded chicken to the Instant Pot, and stir gently so the chicken is evenly coated with the sauce. Switch the Instant Pot to KEEP WARM if you are not serving immediately.
• Store leftovers in an airtight container in the refrigerator for 1–2 days. Reheat in a skillet over medium heat or in the microwave until hot.