1 pound of chicken (breast, drumsticks, thighs bone-in or boneless)
1/2 cup plain yogurt
1 TBSP oil (olive or vegetable)
1 cup broth (vegetable, chicken) or water
2 TBSP Spice by Rachel Sweet MASALA MIX
Squeeze the lemon and collect the juice into a small bowl. Add the yogurt, oil, and the 2 tablespoons of MASALA MIX and stir well. This is the marinade for the chicken. Set this aside.
Add the 1 cup of broth or water into the bottom of the Instant Pot. It should cover the bottom. Add a little more if you need to. Place the cooking rack insert into the Instant pot. Coat each piece of chicken on both side with the yogurt marinade and place them on the cooking rack inside the Instant Pot. If there is any leftover marinade, simply scoop it out and add it on top of the chicken.
Close the Instant Pot with the pressure valve to Sealing. Cook on Meat setting or High for 15 minutes with Natural Pressure Release. Once the cooker has finished and the pressure is released, open the Instant Pot carefully with the lid facing away from your face. The steam will escape to the back this way. Serve hot with rice or naan bread or greens.