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  
   
             
             
             
 
 
 
 
 
 
 
 
 
 
