Review all recipe notes and instructions before beginning.
Select the “Sauté” mode on the Instant Pot. Add the sausage, salt, pepper and all of the herbs. Cook for 2-3 minutes.
Add the chicken, mushroom, carrot, celery, onion, garlic, rice, and stock.
Select “Pressure Cook” and “High”. Set the timer for 33 minutes. Quick release immediately after the timer goes off.
Remove the chicken and set aside on a plate. Select the “Sauté” mode on the Instant Pot again. Add the kale, lemon juice, and lemon zest. Simmer for a few minutes or until the kale has reduced to your liking.
While the kale is cooking, shred the chicken.
Turn the Instant Pot off. Stir in the shredded chicken and greek yogurt. Serve hot with cracked pepper, parmesan cheese, and fresh bread.