Rosemary and dill coconut yogurt chicken (non dairy) instant pot

You will need an instant pot

8-10 bone in chicken thighs

(For the marinade 1/2 cup plain coconut yogurt, 2 tablespoons Dijon mustard, 1 Tablespoon horseradish, zest of one lemon, one tablespoon dried dill and 1 tablespoon dried rosemary. Mix the marinade in a container with a lid and let sit overnight in the fridge to marinate)

Prepare the instant pot to pressure cook the chicken. Place one cup of water in the instant pot before you put the trivet in place. Place the trivet in the instant pot and remove the chicken from the marinade. place the chicken on the trivet. Pressure cook for fifteen minutes.