Greek Lemon Chicken (Pressure Pot method)

6 boneless skinless chicken breasts, frozen
1 teaspoon oregano
1/2 teaspoon seasoning salt
1/4 teaspoon pepper
Lemon rind, grated from 1 lemon
1 cup chicken broth
3 tablespoons lemon juice
2-3 cloves garlic, minced

Season both sides of the chicken breasts with the seasonings and place them in the bottom of the pressure pot.  Add lemon rind, chicken broth, lemon juice and minced garlic to the pot.

Put the lid on the pot and move the valve to sealing.  Press "Manual Pressure" and set the timer to 12 minutes.  The pot will take about 10 minutes to come to pressure and then will start counting down from 12.  When the cook time is up, let the pressure release naturally for 5-10 minutes before releasing the remaining pressure.  Check to ensure that the internal temperature of the chicken is at least 165 degrees Fahrenheit.

Shred the chicken.

Now this is the fun part!  You can serve the chicken in a variety of ways.

Pita Sandwiches -- fill a pita bread with lemon chicken, fresh spinach or romaine lettuce, feta cheese, halved cherry tomatoes, yogurt cucumber sauce (also known as tzatziki sauce), hummus, chopped red onions, diced cucumbers and sliced olives.

Greek Salad -- Layer fresh spinach or romaine lettuce, broken pita chips, lemon chicken and whatever other toppings you'd like (see sandwich topping ideas above) to create a delicious Greek salad.