Step 1

Whisk together the ingredients for (one) marinade in a small bowl until combined.

Step 2

Combine the marinade with the chicken in a ziplock freezer bag, and toss until the chicken is evenly coated in the marinade. Carefully press out the extra air in the bag before sealing.

Step 3

Immediately transfer the chicken pack(s) to the freezer, and freeze laying flat for up to 3 months. Then when you’re ready to cook the chicken, transfer the chicken pack back to the refrigerator for 24 hours, or until it has thawed completely.

Step 4

Refrigerate the chicken for anywhere from 30 minutes to up to 1 day to marinate.

Step 5

Heat oven to 425°F. Add chicken and marinade to a small baking dish. Bake chicken for 25-30 minutes.

Step 6

Place the chicken into the Instant Pot and add 1 cup of water (or broth) and pressure cook for 8-9 minutes (depending on the size of your chicken breast, 6 minutes per pound of chicken) and then Quick Release when done.

Step 7

Optional: After removing the chicken from the Instant Pot, press sauté, add a tbsp of cornstarch or heavy cream to thicken the liquid leftover in the pot to make it into a sauce! This does not work with the greek chicken though.

Step 8

Note: be sure to shake off the marinade for the greek chicken (the yogurt) before placing it in the IP with the 1 cup liquid.

Step 9

Heat grill to medium-high. Grill for 18 minutes, flipping the chicken halfway through, until it is cooked through (165°F)