Mediterranean chicken thighs…marinated the chicken thighs with juice of one lemon, zest as well, some chopped fresh flat leaf parsley, minced garlic and Greek seasoning. 
Sauteed with the juices until somewhat reduced, then I added a couple of pats of unsalted butter.
Sauté until chicken is cook through.
These thighs were light, juicy, fresh, and tasted like summer. Really enjoyed them as is, didn’t need any other sauce. You can serve them with rice or noodles. I had them with a salad with and a sprinkle of feta cheese with balsamic vinegar. Yummy.
Blessings.
I let the taco meat cool a bit, and chopped up the chicken. I had used a half of a purple onion in the taco meat mixture, and reserved the other half for the chicken portion. Rolled out the chilled dough mixture with some flour on the counter. 
Somewhat sectioned out the portions. Scooped the meat in each, and folded the dough over.
I added some shredded cheddar cheese to both meats, and yes, I cheated and used packaged shredded cheddar cheese. For the remaining dough, I rolled it thin, and placed it in a baking sheet that I sprayed with baking spray.
Spread the remaining taco meat on half, and the chicken on the other half.
Added BBQ sauce to the chicken, and cheese to both.
For the pies, I pressed the edges down, and used a fork to seal the edges.
Baked them both at the same time with the pizza on the bottom rack at 350 degrees for about 30 minutes. 
These were really good. I will make the dough again, and the pizza. Not sure about the meat pies. I need to vary the recipe a bit, and work out the kinks on the moisture with the chicken ones. I loved the taco meat ones.
Caramelized the onion (only used one large yellow onion – will use more next time).
Followed the instructions for the chicken, the covered the chicken with the onion, the the cheese.
Baked until the cheese was melted, and gooey.
This was really good. The flavor was spot on, although we both think it needs more salt and pepper —we both loved it.
My plate:
Remove from pan – do not drain pan grease. Add garlic to pan, stir well. Add mushrooms to pan, stirring occasionally to keep mushrooms and garlic from burning. Add second half of butter to pan, let melt. Let garlic and mushrooms brown – about 4-6 minutes.
Add red pepper flakes (add slowly according to your taste) and parsley when chicken and mushrooms are lovely golden browned. Add stock, lemon juice, and cheese. Stir well, being sure to scrape up any browned bits from bottom of pan. Stop saute cycle.
Add chicken thighs back to pan, pressure cook for 13-15 minutes. Manually release. Check thickness of sauce, if to your liking, serve.
David’s plate served over rice.
My plate. I would like more seasoning or spices to this, but the overall flavor was wonderful.
Directions:
Pat the chicken thighs dry, then season with Season Salt, Pepper and Garlic Powder. Sear chicken on both sides, and remove from the Instant Pot.
Saute the onion, and once translucent, add the cider and vinegar.
Stir, and scrap the bits from the bottom of the pot. Add the chicken and the sauce mixture then add the parsley.
Pressure cook for 15 minutes. Manually release, and remove chicken. Shred with two forks.
Add chicken back into the pot and pressure cook for an additional 7 minutes. Manually release pressure. Stir well.
My plate. I liked this. Need to get rolls for the boys, but it had great flavor, and super easy. I would also suggest serving this on chips or nachos.
David had his with rice (most always with rice).
My plate.
The meat was very moist. I loved the flavors, and the texture from the olives. It was a nice refreshing chicken dish.
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