Instant Pot Chicken Shawarma

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Instant Pot Chicken Shawarma is a quick and easy way to create this classic dish that is loaded with bold flavors! Serve with rice, hummus, pita bread and some fresh vegetables to complete the meal. And I should mention the amazing aroma that will be lofting through your kitchen, you will be counting down the minutes until it's done.

For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.

I am not going to call this authentic, mainly because I am not entirely sure where Chicken Shawarma originates from. In Central California you wound find Chicken Shawarma and Gyros at an Armenian restaurant. In SoCal it would be in a Syrian restaurant. In Iowa, a Greek restaurant. I'm sure each region has their own recipes, and each restaurant in the U.S. has it's own variations as well.

My goal is to duplicate my favorite meal served at Pita Wraps here in Arizona (listed under Greek/Mediterranean), and this Instant Pot Chicken Shawarma and I am loving the results!!

How to make Instant Pot Chicken Shawarma:

Mix the marinade together in a large zipper bag or bowl.

Cut each chicken thigh into 3 pieces, and each breast into 6 pieces.

Place the chicken pieces into the marinade and toss/massage to thoroughly coat.

Place in the refrigerator overnight, or for at least 8 hours.

When ready to cook:

Pour the chicken stock into the pressure cooker liner then add the chicken pieces WITH the marinade.

Secure lid, select “Manual” and use the + or - to set the timer for 25 minutes.

When the Instant Pot beeps, allow the pressure to naturally release for 15 minutes before opening. If the pressure has not dropped completely, turn the pressure release valve to release the remaining steam.

Remove the chicken with a slotted spoon and cut into bite-sized pieces.

Heat 2 tablespoons of oil on a large skillet over medium-high heat. Add about .33 of the chicken pieces and sprinkle with .33 of the seasoning mix.

Cook, while stirring, until the spices are evenly distributed and starting to become fragrant. Repeat with the remaining chicken and seasoning.

Drizzle with lemon juice and serve immediately with Yellow Rice, Hummus, mixed vegetables, tzatziki, and pita bread.

Or wrap in a heated pita bread with arugula, tomato and cucumber slices.

Welcome to my happy place!! 🙂

Recipe Notes & Tips:

• I used a combination of chicken breasts and thighs, but feel free to use all of one or the other if desired. Cooking time remains the same.
• I actually didn't do much chopping to get bite-sized pieces, the chicken basically fell apart as I removed it from the pressure cooker.
• You do not NEED to grill the cooked chicken, but it adds SO much extra flavor that I think it is worth the effort!!
• This recipe was prepared using this 6 quart Instant Pot. I do not own a 3 qt or 8 qt, so I do not know what if any changes need to be made to this recipe.

This meal is Paleo and Whole 30 compliant minus the hummus, pita bread, and rice. I almost created a Chicken Shawarma Bowl, cooking the chicken and rice at the same time but that would have axed the Paleoness of the meal...so I will work on that and post it in the near future. 🙂

Cucumber & Tomato Salad is just something I threw together at the last minute, but here you go.....

• 1 large cucumber cut into wedges.
• 3 Roma tomatoes cut into wedges.
• 2 tablespoons olive oil
• 1 Tablespoon chopped Italian parsley, but mint would also be delicious if you have some on hand.
• Sea salt & ground black pepper, to taste.
• Toss together and serve.

Recipes that go perfectly with this Instant Pot Chicken Shawarma:

• Instant Pot Yellow Rice - the reason why I own two Instant Pots! Main in one, side in the other. 😉
• Classic Homemade Hummus - don't forget the pita chips.
• Classic Rice Pilaf - stove top, not Instant Pot
• Tzatziki (Cucumber & Yogurt Dip)

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Enjoy!!

Instant Pot Chicken Shawarma

Instant Pot Chicken Shawarma is a quick and easy way to create this classic meal loaded with bold flavors! Serve with rice, hummus, pita bread and some fresh vegetables to complete the meal!

4.5 from 14 votes

Print

Course: Main Course

Cuisine: Mediterranean

Keyword: chicken, shawarma, middle, east, mediterranean, recipe, spices, instant pot, pressure cooker

Prep Time: 10 minutes

Cook Time: 40 minutes

Chilling Time: 8 hours

Total Time: 50 minutes

Servings: 8 Servings

Calories: 293kcal

Author: Lisa Johnson

Ingredients

Marinade

• 1/4 cup extra virgin olive oil
• 1/16 teaspoon cayenne pepper
• 1/4 teasoon sea salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon turmeric
• 1 teaspoon coriander
• 2 teaspoons cumin
• 2 teaspoons smoked paprika

When ready to cook

• 1/2 cup chicken stock
• 1 pound chicken thighs (boneless, skinless - cut into 3 pieces)
• 1 pound chicken breasts (boneless, skinless - cut into 6 pieces)

Seasoning for Skillet

• 1/4 teaspoon turmeric
• 1/4 teaspoon ground cardamon
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 2 Tablespoons olive oil (for the skillet)
• 2 Tablespoons lemon juice (to finish)

Instructions

Marinate

• Mix the marinade together in a large zipper bag or bowl.
• Place the chicken pieces into the marinade and toss/massage to thoroughly coat.
  
• Place in the refrigerator overnight, or for at least 8 hours.

When Ready to Cook

• Pour the chicken stock into the pressure cooker liner then add the chicken pieces WITH the marinade.
• Secure lid, select “Manual” and use the + or – to set the timer for 25 minutes.
• When the Instant Pot beeps, allow the pressure to naturally release for 15 minutes before opening. If the pressure has not dropped completely, turn the pressure release valve to release the remaining steam.
• Remove the chicken with a slotted spoon and cut into bite-sized pieces.

To Finish

• Heat 2 Tablespoons of oil on a large skillet over medium-high heat. Add about 1/3rd of the chicken pieces and sprinkle with 1/3rd of the seasoning mix.
• Cook, while stirring, until the spices are evenly distributed and starting to become fragrant. Repeat with the remaining chicken and seasoning.
• Drizzle with lemon juice and serve immediately with Yellow Rice, Hummus, mixed vegetables, tzatziki, and pita bread. Or wrap in a heated pita bread with arugula, tomato and cucumber slices

Notes

• I used a combination of chicken breasts and thighs, but feel free to use all of one or the other if desired. Cooking time remains the same.
• I actually didn’t do much chopping to get bite-sized pieces, the chicken basically fell apart as I removed it from the pressure cooker.
• You do not NEED to grill the cooked chicken, but it adds SO much extra flavor that I think it is worth the effort!!
• This recipe was prepared using this 6 quart Instant Pot. I do not own a 3 qt or 8 qt, so I do not know what if any changes need to be made to this recipe.

Nutrition

Calories: 293kcal | Carbohydrates: 2g | Protein: 21g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 92mg | Sodium: 145mg | Potassium: 368mg | Vitamin A: 380IU | Vitamin C: 2.1mg | Calcium: 14mg | Iron: 1.4mg