Directions

1. In a large bowl, mix together lemon juice, turmeric, cumin, curry powder, oregano, garlic, sea salt, ground black pepper, and 3T oil. Add the chicken. Cover with plastic wrap and marinate at least 2 hrs, or overnight, if possible.

2. When ready to cook, set pressure cooker to "sear", add 3T oil, adjust time to 10 minutes, and press "start/stop". When hot, add the chicken and cook on all sides. When meat is light brown on all sides, remove and transfer to plate; set aside.

3. Add 1T olive oil to cooker and add onions, oregano, turmeric, and cumin. Once onions are soft and translucent, add garlic and rice. Stir all together.
4. When rice first begins to become a golden color, add chicken stock and water. Stir well.
5. Return chicken to cooker and on top of rice.
6. Close and lock lid, set pressure cooker to "rice" and press "start/stop.
7. When done, natural release, 10 minutes, then do a quick release and make sure all pressure is released before opening lid.
8. Carefully open lid and fluff rice with fork. Garnish rice with Greek yogurt and serve.