Set instant pot to sauté mode.

Add olive oil to the pot and add chicken thighs.

Sprinkle some salt on the chicken and sear each side in the olive oil (no need to cook all the way).

Meanwhile mix all other ingredients (yogurt, lemon juice, grated garlic, spices, salt, pepper) in a bowl until fully combined.

Add yogurt to instant pot on top of seared chicken thighs, and add in chicken stock. Mix everything well so the chicken is fully coated in yogurt and stock.

Turn instant pot to pressure cook mode on high for 15 minutes.

Close lid and push valve to sealing.

when finished pressure cooking, naturally let the pressure release for 10 minutes.

Push the valve to vent after 10 minutes to finish releasing the remaining pressure.

Open the lid once all pressure has released.

Use a fork to gently pull chicken pieces apart.

Turn instant pot to sauté mode.

Let sauce thicken a bit on sauté mode for 5 minutes.

Turn the instant pot off and remove contents into a serving dish.

Garnish chicken with sumac, extra za’atar seasoning, and fresh parsley (all optional).

Serve immediately! I love using this in salads or wraps during the week with lots of fresh greens, veggies, and feta if you tolerate dairy!