Low Sodium Tzatziki Lemon Dill Chicken - Lemony chicken with garlic and dill mixed with a traditional Tzatziki creamy yogurt sauce. A refreshing summer meal!
Add lemon juice, broth and vinegar along with chopped onion into the Instant Pot. Place the chicken on top of the onion in one layer, as much as possible. Combine and then sprinkle the garlic, dill and lemon pepper spice mixture over the chicken.
Cover and secure the lid. Make sure the valve is set to sealing. Set the manual-pressure cook button to 12 minutes for thawed chicken breasts. Or 15 minutes frozen chicken. When the time is up let the pressure release naturally for 5-10 minutes and then release the valve to venting. Remove the lid when vented.
Place chicken on a cutting board. Shred the chicken or cut it into small cubed pieces. Discard the onion and the juices left in the pot.
When chicken is cool stir in the greek yogurt and cucumber so chicken is coated. Add in dill, garlic and pepper to your taste.
Notes
Personally I like cucumber, but it does not like me anymore. I replace cucumber with finely chopped celery. Cucumber is traditional to authentic Tzatziki sauce.