2 cups chicken broth

1¹⁄₂ tbsp lemon juice

2 tbsp red wine vinegar

1 tsp dried thyme

¹⁄₂ tsp dried oregano

2 tbsp olive oil

3 garlic cloves, minced

1¹⁄₂ lbs (680g) bone-in, skin-on chicken thighs

¹⁄₂ tsp fine grind sea salt

¹⁄₄ tsp ground black pepper

1¹⁄₃ cups canned artichoke quarters, drained

1 cup pitted green olives

¹⁄₃ cup diced tomatoes

¹⁄₄ cup diced pancetta

¹⁄₃ cup crumbled feta cheese

1 In a medium bowl, combine the chicken broth, lemon juice, vinegar, thyme, and oregano. Mix well. Set aside.

2 Select Sauté (Normal). Once the pot is hot, add the olive oil and garlic and sauté for 1 minute.

3 Season both sides of the chicken thighs with the salt and pepper. Add the chicken thighs to the pot and sauté for 2 minutes per side or until browned.

4 Top the chicken thighs with the artichokes, olives, and diced tomatoes.Sprinkle the pancetta over the chicken and pour the chicken broth mixture into the pot.

5 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 13 minutes.

6 Once the cook time is complete, allow the pressure to release naturally for 10 minutes and then quick release the remaining pressure.

7 Open the lid and transfer the chicken to a serving platter. Sprinkle the feta over top. Serve warm.

tip If using boneless, skinless chicken thighs, reduce the cooking time to 8 minutes.

To make this recipe dairy-free, omit the feta.

Greek Chicken and Vegetable Pot