Instructions

1. Fit a gallon-sized freezer zip-top bag inside the insert of Instant Pot or electric pressure cooker. Halve 8 baby Yukon gold potatoes and place in the bag. Remove the skin from 2 bone-in chicken breasts; cut them in half crosswise and place on top of the potatoes. Finely grate the zest of 1 medium lemon (about 1 tablespoon), then juice the lemon into the bag (about 2 tablespoons). Add 2 tablespoons olive oil, 1 teaspoon kosher salt, and 5 fresh oregano sprigs.
2. Seal the bag, pressing out as much air as possible. Freeze the bag (still inside the insert) until solid, at least 6 hours or overnight. Remove the bag from the insert and keep frozen up to 3 months.
3. To cook, remove the frozen ingredients from the bag and place in the Instant Pot. Lock the lid on and make sure the pressure valve is closed. Set to cook under HIGH pressure for 15 minutes. It will take 18 to 20 minutes to come up to pressure. When the cook time is up, let the pressure naturally release for 7 minutes. Quick release any remaining pressure.
4. Discard the oregano. Divide the chicken and potatoes among serving bowls. Pour the cooking liquid through a fine-mesh strainer, then spoon the liquid over the bowls. Serve with freshly ground black pepper, more fresh oregano leaves, and crumbled feta cheese if desired.