In a large freezer bag or container, combine boneless skinless chicken pieces with olive oil, red wine vinegar, minced garlic, lemon juice, and a pinch of salt and pepper. Seal the bag and gently massage the marinade into the chicken. Allow it to marinate for at least 15 minutes while you prepare the rest of your ingredients, or for optimal flavor, refrigerate overnight.

Set your Instant Pot to sauté mode and heat 2 tablespoons of olive oil. Once shimmering, add the marinated chicken in batches, ensuring not to overcrowd the pot. Sear the chicken pieces for about 2-3 minutes on each side until they are golden brown.

After searing all the chicken, add diced red onion and sliced zucchini to the pot. Sauté these vegetables for about 2-3 minutes, stirring occasionally until they are slightly softened and fragrant.

Pour in the chicken or bone broth and the juice of one lemon, scraping the bottom of the pot to deglaze and lift any flavorful brown bits. Next, add the jasmine rice, ensuring that it’s evenly distributed throughout the mix. Stir well to combine all ingredients.

Seal the Instant Pot lid securely and make sure the vent is closed. Set the pot to cook on high pressure for 7 minutes. Once the cooking cycle is complete, perform a quick release of the pressure.

Once the steam has fully released, remove the lid and gently fluff the rice and chicken with a fork. For a fresh finishing touch, sprinkle chopped parsley over the dish and add crumbled feta if desired.