Name: Instant Pot Chicken Shawarma
Prep time: 15 min
Cook time: 5 min
Total time: 30 min
Ingredients: ?3 largechicken breastsboneless skinless; ?1 and 1/2 tablespoonsshawarma seasoning; ?1 tablespoonyogurtGreek or plain natural; ?2 tablespoonsolive oil; ?2 tablespoonslemon juice; ?2 clovesgarliccrushed; ?1 teaspoonsalt

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I love shortcuts that don’t feel like shortcuts. This Instant Pot Chicken Shawarma is exactly that: fast, hands-off cooking that still delivers the bright lemon, garlicky, warm-spiced flavor you want from shawarma. It’s one of those recipes I reach for when weeknight dinner needs to be interesting, but I don’t have hours to spend at the stove.

The method strips the process down to a reliable sequence — quick marinade, pressure cooking for tenderness, and an optional blast of heat to crisp the edges. You get juicy, shred-able chicken that keeps well and plays nicely in pita, rice bowls, and salads. I’ll walk you through what to buy, exactly how to cook it in the Instant Pot, smart swaps, and troubleshooting so your batch comes out every time.

There’s no fluff here — just clear steps and practical tips. Read through once, gather your ingredients, and you’ll have dinner on the table with confidence. Let’s get into it.

What to Buy

Shop for fresh ingredients and a good-quality shawarma seasoning if you don’t already have one. The seasoning is the backbone of the flavor; a store-bought blend works fine, or use the one you prefer. Buy plain yogurt (Greek or regular) for a little tang and to help the spices cling to the chicken. Pick lemons that feel heavy for the amount of juice called for.

3 large chicken breasts, boneless skinless — the main protein; slice thin so pieces cook quickly and absorb the marinade.
1 and ½ tablespoons shawarma seasoning — concentrated flavor; this is your spice blend for authentic taste.
1 tablespoon yogurt, Greek or plain natural — adds tang and helps the spices adhere to the meat.
2 tablespoons olive oil — helps distribute the spice and keeps the chicken moist during cooking.
2 tablespoons lemon juice — bright acidity that balances the warm spices.
2 cloves garlic, crushed — fresh garlic is essential for depth and aroma.
1 teaspoon salt — seasons the meat; don’t skip it.

Cook Instant Pot Chicken Shawarma Like This

Pat the 3 large chicken breasts dry. Slice each breast horizontally into thin cutlets, then cut each cutlet in half crosswise so the pieces are not long.
In a large bowl, combine 1 and ½ tablespoons shawarma seasoning, 1 tablespoon yogurt, 2 tablespoons olive oil, 2 tablespoons lemon juice, 2 cloves crushed garlic, and 1 teaspoon salt. Stir until smooth.
Add the chicken pieces to the bowl and toss thoroughly so each piece is well coated. Cover and marinate in the refrigerator for at least 1 hour or up to 24 hours.
If using skewers, thread the marinated chicken pieces onto skewers without packing them tightly. If not using skewers, keep the pieces loose.
Pour ½ cup water into the Instant Pot inner pot. Place the trivet inside and arrange the skewers on the trivet or place the loose chicken pieces on the trivet in a single layer or lightly stacked so steam can circulate.
Secure the Instant Pot lid and set the vent to SEALING. Select PRESSURE COOK/MANUAL on HIGH pressure and set the time to 6 minutes. (The Instant Pot will take about 10 minutes to come to pressure before cooking begins.)
When the cooking program ends, perform a quick release of the steam according to your Instant Pot’s instructions. Carefully open the lid once the pressure is fully released.
(Optional) For crisping, transfer the cooked chicken or skewers to an oven-safe tray and broil for 5–7 minutes until crispy, or air fry for 5–7 minutes until crispy.
Using a very sharp knife, slice the cooked chicken lengthwise into thin strips. Serve immediately as desired.

The Upside of Instant Pot Chicken Shawarma

This recipe delivers consistent results quickly. The Instant Pot does the heavy lifting: it steams the marinated chicken to tender perfection without drying it out. Because the pieces are cut small and marinated first, seasoning penetrates more evenly than it does with whole breasts.

It’s also flexible. The cooked chicken handles high-heat finishing (broil or air-fry) well, which gives you the best of both worlds — juicy, steam-cooked meat with crisp, caramelized edges. Prep time is short and most of it is passive, so it’s ideal for busy days, meal prep, or when you want a crowd-pleasing dinner without babysitting a grill.

Smart Substitutions

Chicken: Swap the 3 large chicken breasts for boneless chicken thighs if you prefer dark meat; thighs stay forgiving and are slightly more flavorful. (Adjusting cook time is not required here in small pieces, but watch for texture.)
Yogurt: If you don’t have Greek yogurt, use plain natural yogurt. It performs the same role for the marinade.
Shawarma seasoning: If you lack a shawarma blend, use a mix of warm spices you already have — cumin, coriander, paprika, and a pinch of cinnamon — but keep the total seasoning amount similar so the balance remains.
Oil: Any neutral-tasting oil can replace the 2 tablespoons olive oil in a pinch.

Setup & Equipment

Yes, you need an Instant Pot or equivalent electric pressure cooker. The recipe uses the trivet and either skewers or loose placement of the chicken. A very sharp knife helps with slicing after cooking. For optional crisping, have a broiler-safe tray or an air fryer ready.

Essentials vs optional

Essential: Instant Pot (or similar) and inner trivet; bowl for marinade; measuring spoons.
Optional: Metal or wooden skewers (so you can mimic vertical shawarma), oven broiler or air fryer for crisping.

Things That Go Wrong

Here are the common hiccups and how to avoid them.

Underseasoned chicken: If the chicken tastes flat, it usually means the marinade didn’t have enough contact time. Marinate for at least the minimum one hour, and up to 24 hours for deeper flavor. Also make sure you use the full 1 and ½ tablespoons of shawarma seasoning and 1 teaspoon salt called for.
Soggy exterior after cooking: If you skip the broil/air-fry step, the chicken will be tender but not crispy. The optional step is quick and makes a big difference in texture.
Overcrowded trivet: Packing pieces too tightly prevents steam circulation. Arrange skewers or loose pieces so steam can get around them; lightly stacking is okay but avoid a dense pile.
Burn notice or error: Ensure you have the ½ cup water in the Instant Pot and that the trivet is used to keep meat off the liquid. No liquid or a stuck-on bottom could trigger an error.

Dietary Swaps & Alternatives

This recipe adapts well to dietary needs without changing the core method.

Lower sodium: Reduce the 1 teaspoon salt and use a low-sodium shawarma seasoning or simply add less salt to taste after cooking.
Dairy-free: Swap the 1 tablespoon yogurt for a dairy-free plain yogurt if you avoid dairy; the acid and oil still help the spices adhere.
Low-fat option: Use the lean chicken breasts as written and avoid the optional broiling with additional oil. The pressure cooking keeps meat moist without extra fat.
Gluten-free: The recipe as written is naturally gluten-free provided your shawarma seasoning has no added gluten-containing fillers — check the label.

Chef’s Rationale

I cut the breasts into thin cutlets and then shorter pieces so the marinade penetrates quickly and the Instant Pot cooks everything evenly in a short time. The yogurt, lemon, and salt combine to tenderize slightly while adding brightness; olive oil distributes spices and helps prevent sticking. Pressure cooking at high pressure for a short time keeps the meat juicy while fully cooking the pieces.

The trivet and ½ cup water are non-negotiable for safe, effective pressure cooking here — they lift the meat out of direct liquid to allow steam to do the work. The optional broil or air-fry is included because texture matters: crisped edges add the mouthfeel we associate with traditional shawarma that’s roasted on a vertical spit.

Freezer-Friendly Notes

This chicken freezes well and is a great candidate for meal prep. Cool completely, then portion into airtight containers or freezer bags. Squeeze out as much air as possible to avoid freezer burn. Store up to 3 months for best flavor.

To reheat: thaw in the refrigerator overnight. Rewarm gently in a skillet over medium heat with a splash of water or oil, or use an oven at 350°F (175°C) until heated through. If you want to restore some crispiness, broil for a few minutes or toss in an air fryer for 3–5 minutes.

Bring It to the Table

Serve the sliced shawarma in warm pita with sliced tomatoes, cucumbers, and a drizzle of tahini or garlic sauce. It’s also excellent over a bed of rice with pickled onions and chopped parsley, or in a bowl with roasted vegetables for a balanced meal. Leftovers make effortless lunches; pile the sliced chicken into a salad or wrap it with fresh greens and a squeeze of lemon.

Timing tip: if you plan to crisp the chicken under the broiler, preheat the broiler while the Instant Pot finishes releasing pressure so you can transfer quickly and get the best caramelization. A quick flip halfway through broiling ensures even color.

This Instant Pot Chicken Shawarma is everyday-approachable and reliably delicious. Follow the steps, trust the timing, and use the optional crisping for the finish that feels like a treat. Enjoy.

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