Instant Pot Chicken Shawarma

3.62 from 124 votes

This Instant Pot Chicken Shawarma is a delicious and easy dinner idea – all of the marinade ingredients can be found in your spice drawer!

Prep Time15

Cook Time15

Total Time30

Course: Main Dish

Cuisine: Middle Eastern

Servings: servings

Calories: 371kcal

Ingredients

For the chicken

1 tbsp olive oil
4 cloves garlic, minced
2 tbsp lemon juice
1/2 cup chicken broth
8 boneless skinless chicken thighs
1 tsp salt
1 tsp cumin
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp nutmeg
1/2 tsp cinnamon

To serve

4-6 pitas
1-2 plum tomatoes, sliced
Cucumber, sliced
Parsley, for garnish
Tzatziki (optional)
Hummus (optional)

Instructions

Add the chicken and all ingredients for chicken to Instant Pot in the order ingredients are listed above. Place lid on Instant Pot and make sure valve is set to seal.
Press the pressure cook button and set to high, then cook for 3 minutes. Instant Pot will take about 10 to 15 minutes to come to pressure then pressure cook the 3 minutes. Meanwhile, get toppings ready while chicken is cooking.
Do a quick release of the pressure by flicking the switch at the top with a spoon, then open lid when pressure gauge has dropped and lid opens easily. Remove the chicken, shred or slice it, then add to pitas with desired toppings.
Serve and enjoy!

Video

Notes

I like using chicken thighs for a juicier cut of meat but you can use 4 boneless skinless chicken breasts instead. Increase the cooking time to 5 minutes.

For a gluten-free option, serve your chicken shawarma over rice.

Use any leftover chicken to make loaded shawarma fries.

Store the leftovers separately in the fridge for up to 5 days. Reheat the chicken in the microwave then assemble your pitas fresh.

Freeze the chicken for up to 3 months. Defrost in the fridge then reheat as normal.

Nutrition