Instant Pot Chicken Shawarma is a quick and easy homemade pressure cooker version of shawarma that’s healthy, requires very little hands-on time and delivers a delicious punch of bold flavor. Make a chicken shawarma wrap with pita bread or make a shawarma rice bowl. Serve with hummus, garlic sauce, tahini sauce or hot sauce, and pickles, lettuce, tomatoes , onions, french fries.
I’m a huge fans of gyros and shawarmas. Both are street food sandwiches made out of succulent meat wrapped in flatbread or pita and both have a common ancestor: the doner kebab which is a Turkish street food, created during Ottoman times. But there are some important differences between shawarma and gyro.
- Although the recipe states that you can marinate the chicken 2 hours to overnight, I’ve made this without any marination ahead of time and the flavor is still amazing.
- If you’ve been following my blog for a while, you probably know that I prefer to use chicken thighs in general and especially in the pressure cooker. The flavor is much superior to chicken breasts, which dry out.
- I like to quickly saute the chicken in a frying pan or cast iron skillet but you don’t need to do that; you can just remove the chicken with a slotted spoon and allow to drain well before placing directly in your pita or flatbread.
- I mix up a larger batch of the dry spices and store them in a bottle in a cool dry place, and that way I can save time if I want to make this dish on a busy night.
- In the summertime, I use the same marinade and make this Instant Pot chicken shawarma by pressure cooking boneless whole chicken thighs for 10 minutes, finishing on a barbeque grill, and slicing into thin strips before assembling the shawarma.
- Although it might seem that there isn’t enough liquid for the Instant Pot to come to pressure, I’ve never had trouble building pressure in my 6 quart Instant Pot with this recipe. That being said, if your Instant Pot is picky about the quantity of liquid (eg. some newer model Instant Pots, particularly the 8 quart Instant Pots and burn messages), please add 1/4 cup of chicken broth or a little extra yogurt. You might want to increase the quantity of spices if you do that.
If you’re new to the Instant Pot and aren’t familiar with how to use it, please read the Instant Pot DUO Beginner’s Quick Start Guide or the Instant Pot ULTRA Beginner’s Quick Start Guide first and then come back here to learn how to make this Instant Pot Chicken Shawarma.
Instant Pot Chicken Shawarma Ingredients
How to Make Instant Pot Chicken Shawarma (Step-by-Step Instructions)
- In a large mixing bowl, combine coriander, cumin, paprika, cardamom, cinnamon, clove, nutmeg, salt, lemon juice, yogurt, garlic.
- Add chicken to the marinade and stir. Refrigerate for 2 hours to overnight.
Instant Pot DUO Pressure Cook:
- Close the lid and make sure steam release handle is in ‘Sealing’ position
- Press ‘Manual’ (or ‘Pressure Cook’) and ‘+’ or ‘-‘ until display reads ‘5′ (5 minutes).
Instant Pot ULTRA Pressure Cook:
Instant Pot ULTRA
- Close the lid.
- Select Pressure Cook mode and adjust time to 5 minutes (00:05).
- Press ‘Start’.
- Instant Pot display will change to ‘On’.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down from 5 to 0; it will then switch to ‘Keep Warm’ mode and display ‘L0:00’ or ’00 00′ and begin to count up.
Instant Pot Natural Pressure Release (NPR):
- Allow the pressure to release naturally (NPR). The float valve will be in the down position. This may take 15 to 20 minutes.
- Press ‘Cancel’ and open the Instant Pot.
- Stir up the chicken.
- Using a slotted spoon, drain chicken well and transfer to a serving bowl, and discard the sauce.
- Optional: heat some oil in a frying pan or cast iron skillet. Saute the chicken till lightly browned, adding some of the sauce to deglaze and keep the chicken moist.
Assemble the shawarma sandwich:
- Lightly heat the pita to make it pliable.
- Spread garlic sauce / white sauce on the pita.
- Add your choice of: lettuce, tomatoes, cucumbers, onions.
- Add chicken on the vegetables.
- Sprinkle with chopped parsley.
- Optional toppings: feta cheese, hummus, pickled cucumbers.
- Roll the pita up tightly.
Instant Pot Chicken Shawarma
- 1/4 tsp coriander powder
- 1/4 tsp cumin powder
- 1/2 tsp paprika
- 1 tsp cardamom powder
- 1/2 tsp cinnamon powder or 3-inch piece of cinnamon stick
- 1/4 tsp ground cloves powdered
- 1/4 tsp nutmeg
- 1 1/2 tsp salt or to taste
- 1/4 cup lemon juice
- 1/4 cup yogurt
- 2 Tbsp garlic minced
- 2 lbs boneless skinless chicken thighs cut into 2 inch strips
- 2 bay leaves
- Chopped parsley for garnish
- pita to serve
- Toppings: lettuce, tomatoes
- Optional toppings: cucumbers, sliced onions, hummus, feta cheese, pickled cucumbers, french fries or sweet potato fries
- In a large mixing bowl, combine coriander, cumin, paprika, cardamom, cinnamon, cloves, nutmeg, salt, lemon juice, yogurt, and garlic.
- Add chicken to the marinade and stir. Refrigerate for 2 hours to overnight if you have the time.
- Transfer chicken to Instant Pot inner pot.
- Add bay leaves and stir to combine. Close the lid and pressure cook for 5 minutes.
- Allow the pressure to release naturally. If you're in a hurry, do a 10 minute natural pressure release (NPR) i.e. allow the pressure to release naturally for 10 minutes, and release remaining pressure using quick release (QR).
- Stir chicken and sauce.
- Transfer chicken to a serving dish using a slotted spoon, draining well.
Garlic Sauce / White Sauce
Chicken Shawarma Assembly
- If necessary, lightly heat the pita to make it pliable
- Spread garlic sauce/white sauce on the pita
- Add lettuce and tomatoes
- Add your choice of optional toppings
- Add chicken on top
- Garnish with chopped parsley
Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!
I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
If you loved this recipe, please give it a 5 Star rating in the comment section below and please share it on social media using the social media share buttons at the top and bottom of this post. Thank you so much!
You might also like to try these Instant Pot Recipes:
|Instant Pot Lamb Biryani||Mediterranean Salad||Instant Pot Vietnamese Banh Mi|