We love nothing more than a fast, easy, and super nourishing meal. The key to this Instant Pot Greek chicken is an electric pressure cooker - one of everyone’s favorite countertop appliances. SAVE this recipe for the next time you’re in need of a weeknight meal! INGREDIENTS 1 lemon 1 fresh rosemary sprig 2 fresh oregano sprigs 2 medium garlic cloves 1 teaspoon freshly ground black pepper 1/2 teaspoon salt 1 whole chicken 1 tablespoon olive oil 1/2 medium yellow onion 1/4 cup pitted olives 1 tablespoon capers DIRECTIONS Zest the lemon. Cut the lemon in half and juice it into a measuring cup. Add enough water to make 1/2 cup, set aside. Pull rosemary and oregano leaves off and discard stems. Chop herbs, garlic, and lemon zest together until the mixture is a paste. Put the mixture in a small bowl, add pepper and salt, stir. Stuff the lemon zest-herb mixture under the chicken skin, spreading evenly. Tuck the wings tips under the chicken. Remove fat inside the cavity of the chicken and discard. Stuff lemon halves into the cavity, tie the ends of the drumsticks together with kitchen string. Place the chicken breast side up on the trivet. Set aside. Put oil in the Instant Pot and adjust to high heat. Add the onions and cook until they are beginning to brown, 4 minutes. Press cancel. Add the lemon juice-water mixture and scrape up any browned bits on the bottom of the pot. Add the olives and capers and stir to combine. Place the chicken on the trivet in the pot. Select pressure cook, adjust to high pressure for 24 minutes. When the cooking program ends, natural release for 15 minutes. Lift the chicken out of the pot. Fish out the onions, capers and olives and transfer to a gravy boat. Set aside. Pour the cooking liquid into a gravy separator. Or pour the sauce into a large glass measuring cup and spoon off the fat floating on top. Pour the defatted sauce back into the Instant Pot, add the onion-olive mixture, select saute, and adjust to medium heat. Simmer uncovered while finishing the chicken. Set broiler to high. Broil the chicken until the chicken is golden brown, 3 minutes. Carve the chicken, discarding the skin and bones. Serve with the sauce.