1. Prepare the Chicken and Season: Cut your boneless, skinless chicken thighs or breasts into roughly 1-inch pieces. In a medium bowl, toss the chicken pieces with olive oil, dried oregano, dried thyme, garlic powder, salt, and black pepper until evenly coated. This ensures every piece is packed with flavor.

2. Saute the Chicken: Set your Instant Pot to the “Saute” function. Once hot, add the seasoned chicken in a single layer. Cook for 2-3 minutes per side, just until lightly browned. You don’t need to cook it through, as it will finish cooking under pressure. Browning adds depth of flavor.

3. Deglaze the Pot: Pour in the chicken broth and use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot. This is crucial to prevent a “Burn” notice and infuses the broth with extra flavor.

4. Add Green Beans and Lemon Juice: Carefully place the trimmed green beans on top of the chicken in the Instant Pot. Pour the fresh lemon juice over everything. Try to keep the green beans mostly on top of the chicken rather than submerged in the liquid, as this helps them steam perfectly.

5. Pressure Cook: Secure the lid on your Instant Pot, making sure the sealing valve is in the “Sealing” position. Select the “Manual” or “Pressure Cook” function and set the cooking time for 5 minutes on high pressure.

6. Quick Release and Serve: Once the cooking cycle is complete, perform a quick release of the pressure by carefully turning the sealing valve to the “Venting” position. Once the pin drops, open the lid. Stir gently, garnish with fresh chopped parsley if desired, and serve immediately with extra lemon wedges on the side. The chicken should be tender and the green beans vibrant and crisp-tender.