Step 1

In a small bowl combine salt, thyme, pepper, and oregano.

Step 2

Season the chicken pieces with the herb mixture. Set aside.

Step 3

Add oil to the inner pot and select Sauté to pre-heat. When the indicator says Hot, add the chicken to the pot and cook stirring occasionally, until the chicken starts to brown, about 3 – 4 minutes. Add the garlic and cook for another minute. Transfer chicken and garlic to a clean plate.

Step 4

Add the mushrooms, onion, and butter to the inner pot and cook for 3 – 4 minutes.

Step 5

Add the chicken stock and deglaze the pot, scraping the bottom to loosen all of the bits. Stir in the lemon juice.

Step 6

Add the potatoes to the inner pot and stir to distribute all of the vegetables.

Step 7

Place the chicken pieces on top of the potatoes along with any juices that may have accumulated on the dish.

Step 8

Close and lock the lid. Make sure the steam release handle is in the sealed position. Hit Cancel and then Select Pressure Cook and cook on high. Set 6 minutes of pressure cooking time.

Step 9

When time is up, allow a natural pressure release of 5 minutes and then turn the steam release handle to the venting position and allow remaining steam to escape. When the valve has dropped, unlock the lid and open carefully.

Step 10

Add the frozen peas, replace the lid on the Instant Pot and allow the residual heat to cook the peas, about 3 minutes.

Step 11

Scoop chicken and vegetables into a bowl and spoon some of the broth over the top.