Instant Pot Greek Chicken Bowls

Ingredients
1/2 teaspoon dried oregano (Mexican oregano)
1/2 teaspoon Spanish paprika (smokey paprika)
1/2 teaspoon Old World Seasoning
Pinch crushed red pepper flakes (omitted)
1/4 cup plus 2 tablespoons olive oil
3 cloves garlic, grated (chunky garlic paste)
1 1/2 pounds boneless, skinless chicken breasts, sliced 1/2-inch thick
Kosher salt and freshly ground black pepper (Florida seasoned pepper)
1 cup couscous  (1 box Near East Roasted Garlic & Olive Oil)
1 cup full-fat Greek yogurt (5% fat)
Juice of 1 lemon
1 English cucumber, chopped (and peeled)
1 cup cherry tomatoes, quartered (Roma, chopped)
1/2 cup pitted Kalamata olives, chopped (omitted)
1/2 cup crumbled feta (Mediterranean herb feta) 
2 tablespoons chopped fresh dill (dried, to taste)
Directions
Special equipment:
 a 6- or 8- quart Instant Pot® multi-cooker
1. Whisk together the oregano, paprika, red pepper flakes, Old World seasoning, 1/4 cup olive oil, 2 cloves garlic and 1/2 cup water in the pot of a 6-quart Instant Pot®. Add the chicken, 2 teaspoons salt (omitted) and a few grinds of pepper (Florida seasoned pepper) and toss until well coated.
2. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 3 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Transfer the chicken to a medium bowl and turn the pot off. (While the chicken is cooking peel and chop the cucumber and chop the two Roma tomatoes, place in a bowl.  Put the 2T of olive oil over the cucumber and tomato pieces, add dry dill weed, Florida seasoned pepper, and salt to taste, stir. Let sit until it's time to plate)
3. Add the couscous, 1/2 teaspoon salt and a few grinds of pepper to the pot and stir to combine with the hot liquid. (Empty couscous and seasoning packet into pot, mix into the liquid. No salt or pepper added)  Place the glass lid on the top and let the couscous sit until tender and fluffy, 6 to 7 minutes. Fluff with a fork. (Putting the regular lid back on works just as well if, like me, you don't have the glass lid) 
4. Meanwhile, mix together the yogurt, lemon juice, remaining clove garlic and 2 tablespoons water in a medium bowl until well combined. (skipped the water, added a bit over 1/2 t dry dill weed) Spread 1/4 cup of the yogurt sauce on the bottom of a plate. Top with a quarter of the couscous, cucumbers, tomatoes, Kalamata olives and feta.  Repeat with the remaining ingredients 3 more times. Garnish each plate with the dill and a drizzle of the remaining 2 tablespoons olive oil.  I plated differently - yogurt, couscous, chicken, cucumber/tomato mix, crumbled Mediterranean herb feta, done.

Original recipe from: https://www.foodnetwork.com