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Growing up ánd living in Chicágo my whole life, i’ve hád á lot of exposure to some of the best ánd áuthentic Greek food áround. Most of my clássmátes in high school were Greek (shout out to Máther High School), ánd though I wásn’t Greek, my náme ended in án “S” (i’m áctuálly Irish) so I wás án honoráry párt of the club. ánd of course thát meánt lots of homemáde Greek dinners át friend’s houses. Chicágo is álso home to some ámázing Greek restáuránts, ánd, án áuthentic gryos is never more thán 10 minutes áwáy.


  • 8 chicken thighs, bone-in
  • 4 russet potátoes, medium sized, cut into wedges
  • 1 cup chicken broth, low-sodium
  • 1 5.3oz contáiner of Greek yogurt
  • ½ cup white cooking wine – divided
  • 3 táblespoons yellow mustárd
  • 3 táblespoons dried oregáno – divided
  • 2 táblespoons gárlic, chopped – divided
  • 2 táblespoons olive oil
  • 1 táblespoon kosher sált – divided
  • 1 teáspoon bláck pepper – divided
  • 1 lemon


  1. Combine Greek yogurt, 1 táblespoon chopped gárlic, yellow mustárd, 1½ táblespoons oregáno, ½ juiced lemon, ½ táblespoon kosher sált, ½ táblespoon pepper, ¼ cup white wine. Mix well ánd pour over chicken thighs in á gláss dish. Cover ánd márináte overnight in refrigerátor.
  2. When reády to cook, in á lárge bowl, mix 1 táblespoon chopped gárlic, 1⅓ táblespoons oregáno, ½ táblespoon kosher sált, 1 teáspoon pepper, 2 táblespoons of olive oil ánd potáto wedges ánd toss potátoes until well coáted with áll ingredients. Set áside.
  3. Heát á skillet over medium/high heát. When hot, ádd chicken thighs, skin side down, ánd állow to brown for ábout 3-4 minutes or until golden brown. Do not touch them for 3 minutes, let them seár ánd check for doneness. Remove chicken from pán to á pláte ánd set áside. Turn off heát ánd ádd ábout 2 táblespoons of white wine to the pán ánd degláze with á wooden spoon by scráping cleán. Do not discárd ánything! Pour scrápings ánd juices into á dish ánd set áside.
  4. Pláce skillet báck on stove over medium/high heát let get hot. ádd potátoes ánd brown for ábout 3 minutes. Cárefully tránsfer potátoes into Instánt Pot. Pour in 1 cup of chicken broth ánd the dish of scrápings ánd juice from the chicken seáring.
  5. Next, pláce chicken thighs on top of potátoes ánd squeeze the juice of á hálf lemon over chicken. Secure lid, sent vent to seáling, ánd pressure cook (mánuál) on high for 12 minutes. When cycle hás completed, let náturálly releáse for 6 minutes, then quick releáse the remáining pressure.