1 1/2cupsfull-fat Greek Yogurt,I use 5% Fage brand
1 1/2tbspfresh lemon juice
FOR THE CHICKEN
In an Instant Pot, combine the chicken thighs, lemon juice, chicken stock, olive oil and oregano, neatly arranging the chicken in a single layer along the bottom so that each thigh is a tight little package.
Place the potatoes, cut-side down, in a single layer on top of the chicken.
Season with salt and lots of pepper.
Set the Instant Pot to pressure cook on high for 27 minutes. Allow the pressure to release naturally.
FOR THE TZATZIKI
Using the smaller holes on a box grater, grate the cucumbers, skin and all, into a large bowl.
Add the yogurt, lemon juice, cumin, garlic powder and salt to taste and mix well.
When serving, slightly mash the potatoes into the bottom of a bowl, top with the chicken, shred it slightly, and top with the “juice” from the pot and tzatziki. Drizzle with a little good-quality olive oil.
Shred the chicken and cube remaining potatoes and mix with the "juice" for a cold chicken salad.
If you don't care for potatoes, top some cooked wild rice with the shredded chicken.