This Chicken dish is prepared in the Instant pot in just a few minutes. It is tangy and savory and perfect for a weeknight when you need dinner on the table quickly. Serve it with a Kale Salad or Greek Salad for a balanced meal.
Ingredients
1 tablespoons
extra virgin olive oil
2½ pounds
bone-in chicken thighs
(about 4)
¾ teaspoons
kosher salt
¼ teaspoons
freshly ground
black pepper
3 cloves
garlic
crushed
½ cups
chicken stock
1
lemons
thinly sliced
2 pounds
baby potatoes
½ cups
sliced
roasted red bell peppers
½ cups
crumbled
feta cheese
¼ cups
finely chopped
parsley