Mediterranean Pulled Chicken
Serving Size: 4
• 1.5 lbs organic boneless skinless chicken thighs
• 1/2 cup full fat Greek yogurt
• 1/2 tsp smoked paprika
• 1/2 tsp curry powder
• 1/2 tsp dried oregano
• 1 tbsp za’atar seasoning
• 3 cloves garlic grated
• 1 tbsp lemon juice
• 1 tsp salt (or more to taste)
• 1/4 tsp ground black pepper
• 1 cup chicken or vegetable stock
• 2 tbsp extra virgin olive oil
Set instant pot to sauté mode.
Add olive oil to pot and add chicken thighs.
Sprinkle some salt on the chicken and sear each side in the olive oil (no need to cook all the way).
Meanwhile mix all other ingredients (yogurt, lemon juice, grated garlic, spices, salt, pepper) in a bowl until fully combined.
Add yogurt to instant pot on top of seared chicken thighs, and add in chicken stock. Mix everything well so chicken is fully coated in yogurt and stock.
Turn instant pot to pressure cook mode on high for 15 minutes.
Close lid and push valve to sealing.
when finished pressure cooking, naturally let the pressure release for 10 minutes.
Push the valve to venting after 10 minutes to finish releasing remaining pressure.
Open the lid once all pressure has released.
Use a fork to gently pull chicken pieces apart.
Turn instant pot to sauté mode.
Let sauce thicken a bit on sauté mode for 5 minutes.
Turn instant pot off and remove contents into a serving dish.
Garnish chicken with sumac, extra za’atar seasoning, and fresh parsley (all optional).