Instant Pot Chicken and Potatoes

0 In the bowl of the Instant Pot, combine all of the ingredients for Chicken and Sauce (except lemon juice) - stock, tomato paste, adobo sauce, honey, garlic, paprika, and chicken. (Note: If you don't want to add the pot-in-pot potatoes, skip ahead to Step #4.)
1 Top the chicken and sauce with a 2” rack then with a 7-cup glass bowl. (Be sure that both the rack and bowl are approved for use in the Instant Pot.)
2 Fill the bowl with potatoes and water.
3 Close and lock the lid.
4 Set the steam valve to Sealing.
5 Cook on manual / high pressure for 6 minutes.
6 When done cooking, leave the machine on Warming (most machines automatically revert to this after cooking). Allow pressure to release naturally for 10 minutes. (Tip: I like to set a kitchen timer so that I don’t get distracted and forget.)
7 Manually release any remaining pressure. 
8 Carefully remove the bowl of potatoes and set aside to cool.
9 To chicken and sauce, add lemon juice. Taste sauce and season with some additional salt and pepper, if needed. Place the lid back on the Instant Pot to keep the chicken and sauce warm while you finish the potatoes.
10 Slice the potatoes in half.
11 Heat a large skillet over medium heat. Add oil and then halved potatoes. Saute potatoes, letting them brown slightly on each side until deep golden brown and very tender, 8 to 10 minutes total. Season potatoes with some salt as they cook. 
12 Serve chicken and sauce over potatoes. Serve with avocado, sour cream, and / or green onions.