Instant Pot Chicken Shawarma

This instant pot chicken shawarma is perfect for weeknight dinner. It is a super quick recipe that does not need any marination time, yet the chicken is so tender and tastes amazing. Make in to wraps, stuff in pita bread, sandwiches or a salad.

Course Main Course

Cuisine Mediterranean

Keyword instant pot chicken shawarma

Prep Time 7

Cook Time 19

Total Time 26

Servings servings

Calories 241kcal

Author Maria Doss

Ingredients

¼ cup plain greek yogurt
2 tablepsoons water
1 tablespoon vegetable oil
2 teaspoons lemon juice
1 teaspoon cayenne pepper powder
1 teaspoon paprika
½ to ¾ teaspoon salt, or to taste
½ teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon black pepper powder
½ teaspoon garlic powder
1 pound boneless skinless chicken thighs

Instructions

Add all ingredients (except chicken) into an Instant pot and stir well to combine. Toss in chicken thighs.
Close and lock lid (making sure that the valve is set to sealing). Set to 6 minutes in manual mode. When cooking time is done, let it be in warm mode for 5 minutes.
(In the mean time, grease a baking sheet with non-stick cooking spray and set aside)
Turn valve to vent, to release pressure after 5 minutes. Open lid, using two forks, break chicken into big chunks.
Press saute function, let sauce come to a boil and continue to cook until all the liquid has evaporated (Stir occasionally in the beginning, but every 1 minute towards the end making sure to scrape the bottom of the instant pot).
(In the mean time, position an oven rack about 6 inches from heat element and turn on broil)
Press cancel and then transfer cooked chicken (spreading to arrange in a single layer) on the greased baking sheet. Give a coating of non stick cooking spray on top ( this step is optional, but it helps the chicken to develop more color)
Broil for 8-10 minutes or until the chicken is deep brown and slightly crisp (THIS STEP IS NOT OPTIONAL)
Make into wraps, sandwiches, salads or meal prep

Notes

Chicken thighs are always my go to! It makes a moist, tender cooked chicken. However, you could use boneless, skinless chicken breasts instead.

Stir and scrape – When you are reducing the liquid, stir often (scraping the bottom), to get all the delicious goodness and also that it does not burn at the bottom of the instant pot.

Broiling is NOT OPTIONAL – it is a crucial step in taking an instant pot chicken shawarma into insanely delicious

I used This 3-quart instant pot to make this chicken recipe

Nutrition