Step 1

Combine all marinade ingredients in a ziplock bag, and massage to combine.

Step 2

Add chicken to the bag, and make sure each piece is covered in marinade.

Step 3

Let marinade for minimum 2 hours, preferably 8-10.

Step 4

Cut the cucumber in half lengthwise.

Step 5

Scrape out the seeds, and then finely chop or grate the remaining cucumber.

Step 6

Wrap it in a paper towel or cheesecloth, and squeeze out liquid.

Step 7

Place in bowl, and add remaining ingredients and combine.

Step 8

Taste, adjust salt and pepper to preference.

Step 9

Cover in place in refrigerator for 30 minutes to give flavors a chance to combine

Step 10

Combine ingredients in a bowl. Set aside.

Step 11

Add 1 Tbs olive oil to the bottom of a 6 qt or larger Instant Pot.

Step 12

Choose the Saute Function.

Step 13

Once hot, sear the chicken on both sides, in small batches, do not crowd the pot. Set the browned chicken on a platter.

Step 14

When all the chicken is browned, add 1 cup chicken broth, and any of the remaining marinade to the bottom of the pot.

Step 15

Place the trivet into the pot and add the browned chicken to the pot, along with any juices that have collected on the platter.

Step 16

Put lid onto the pot and lock lid in place.

Step 17

Select High Pressure and 8 minutes cook time. (It will take about 10 minutes to reach high pressure.)

Step 18

After 8 minutes cook time, turn off pressure cooker and let pressure naturally release for 5 minutes, then quick pressure release remaining pressure.

Step 19

On the stove-top over medium-high heat, heat a large skillet.

Step 20

Add 1 Tbs Olive oil to skillet,

Step 21

Remove chicken from marinade, and add chicken to skillet.

Step 22

Cook for 8-10 minutes, or until chicken is fully cooked (internal temp 1165 degrees) and golden brown.

Step 23

Layer pita bread or flatbread with cooked chicken, add tzatziki and salad to preference, and wrap half in foil to hold it all together so it is easier to eat.