📖 Instructions

1. Prep the chicken: Cut 2 pounds of boneless, skinless chicken breasts into 1-inch cubes. Season generously with salt, pepper, and a pinch of dried oregano. Don't be shy with the seasoning; it's the foundation of the flavor!
2. Sauté aromatics: Turn on your Instant Pot and select the 'Sauté' function. Add 1 tablespoon of olive oil. Once hot, add 1 chopped yellow onion and cook until softened, about 3-4 minutes. Then, add 2 minced garlic cloves and cook for another minute until fragrant. Watch closely to prevent burning the garlic, which can turn bitter.
3. Brown the chicken: Add the seasoned chicken to the Instant Pot and cook until lightly browned on all sides. This step adds depth of flavor to the stew. Don't overcrowd the pot; work in batches if necessary.
4. Add vegetables: Add 2 chopped carrots, 2 chopped celery stalks, and 1.5 pounds of peeled and cubed Yukon gold potatoes to the Instant Pot. These veggies will become deliciously tender and soak up all the flavors of the broth.
5. Pour in broth: Pour in 4 cups of chicken broth to deglaze the pot, scraping up any browned bits from the bottom. This is where a lot of flavor hides, so don't skip this step! Ensure no food is sticking to prevent a 'Burn' warning.
6. Add lemon juice and zest: Stir in the juice of 2 lemons (about 1/4 cup) and the zest of 1 lemon. The lemon adds a bright, tangy flavor that is the essence of this Greek-inspired stew. Taste and adjust the lemon to your preference.
7. Pressure cook: Secure the Instant Pot lid and set the valve to 'Sealing.' Select the 'Manual' or 'Pressure Cook' function and set the timer for 10 minutes. The Instant Pot will take some time to come to pressure before the timer starts counting down.
8. Natural pressure release: Once the cooking time is up, allow the Instant Pot to naturally release pressure for 10 minutes. Then, carefully release any remaining pressure manually. This prevents the chicken from drying out.
9. Stir in dill and yogurt: Open the Instant Pot and stir in 1/4 cup of chopped fresh dill and 1/2 cup of plain Greek yogurt. The dill adds a fresh, herbaceous note, while the yogurt adds creaminess and tang. Be sure not to boil the yogurt; gently stir it in until just combined.
10. Season and serve: Taste the stew and adjust the seasoning as needed with salt and pepper. If you like a richer flavor, add a splash more lemon juice. Serve hot, garnished with extra fresh dill and a dollop of Greek yogurt, if desired. Crusty bread is a must for soaking up all that delicious broth!