An even faster version for days you don't want to pull out the slow cooker. Chicken is cooked in a rich, creamy sauce flavored with tomatoes and spices.
Set the Instant Pot to the Sauté mode. Add the olive oil, chopped onion, and minced garlic. Sauté for 2-3 minutes or until the onion becomes translucent. Then, add the sundried tomatoes and cook for another minute.
Place the chicken breasts on top of the sautéed mixture. Pour the chicken stock over the chicken, making sure it’s at least partially covered.
Secure the Instant Pot lid and set the valve to seal. Pressure cook on High for 10 minutes. It will take a few minutes for the Instant Pot to come to pressure before the cooking time begins.
Once it’s done let the pressure naturally release for 10 minutes, then carefully vent
Remove the chicken from the Instant Pot and set aside. Turn the Instant Pot onto Sauté mode. Stir in the Greek yogurt and spices (except parsley). Allow the sauce to simmer for a few minutes to thicken slightly, stirring occasionally.
Shred the chicken using two forks, then return it to the pot and mix with the sauce. Adjust seasoning if necessary.
Serve the creamy chicken over pasta, rice, veggies, or mashed potatoes. Garnish with fresh basil or parsley before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Add a little water or milk before reheating if the sauce thickens too much.