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!
1poundchicken thighs(boneless, skinless - cut into 3 pieces)
1poundchicken breasts(boneless, skinless - cut into 6 pieces)
Seasoning for Skillet
¼teaspoonturmeric
¼teaspoonground cardamon
½teaspoonsmoked paprika
½teaspooncumin
2Tablespoonsolive oil(for the skillet)
2Tablespoonslemon 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.