Instant Pot Chicken Shawarma Slow Cooker Recipe

Instant Pot Chicken Shawarma Slow Cooker Recipe

Ingredients

Serves 4

Active Time 10 minutes

Saute; Pressure/Manual (High) Quick Release

• 1 pound boneless, skinless chicken thighs or breasts, cut into large chunks
• 1 teaspoon extra-virgin olive oil
• 3½ teaspoons Shawarma Spice Mix
• 2 teaspoons vegetable oil
• 1 cup thinly sliced yellow onion
• ¼ cup water

Method

1. Place the chicken in a gallon-size resealable plastic bag
2. Drizzle with the olive oil
3. Pour the shawarma spice mix into the bag
4. Seal the bag and massage to evenly coat the chicken with the oil and spices
5. At this point, the chicken can be refrigerated for up to 24 hours or frozen for up to 2 months
6. Select SAUTE on the Instant Pot
7. When the pot is hot, add the vegetable oil
8. When the oil is hot, add the chicken in a single layer
9. Let it sear for a few minutes, undisturbed, then turn
10. Add the onions to the pot
11. Cook, stirring, for 1 to 2 minutes
12. Add the water and stir, scraping up any browned bits from the bottom of the pot
13. Select CANCEL
14. Secure the lid on the pot
15. Close the pressure-release valve
16. Select MANUAL and set the pot at HIGH pressure for 10 minutes
17. At the end of the cooking time, quick release the pressure
18. Allow the chicken to rest for 5 minutes, then remove it from the pot and cut into smaller pieces
19. Save the sauce for another use
20. Serve with pita bread and tzatziki, or in a salad
21. Or, if you prefer, you can serve the chicken and sauce with rice for an unconventional but tasty dinner

Full List of Chicken Recipes
Full List of Poultry Recipes