Instant Pot Chicken Shawarma

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Get ready to tantalize your taste buds with this Instant Pot Chicken Shawarma recipe. Juicy, tender chicken infused with a blend of aromatic spices makes for a meal that’s not only quick to prepare but also bursting with flavor. Whether you’re serving it up in a wrap, over rice, or in a salad, this dish is sure to impress. Let’s dive into the deliciousness that is homemade Chicken Shawarma.

Why This Recipe Is a Must-Try

One of the greatest joys of cooking is traveling the world through flavors, and Chicken Shawarma is a classic Middle Eastern dish that allows you to do just that without leaving your kitchen. This recipe is all about simplicity, speed, and flavor, making it perfect for busy weeknights or lazy weekends. The Instant Pot cooks the chicken to perfection while keeping all the spices and juices locked in, resulting in a sumptuous meal that’s reminiscent of a street-side shawarma stand.

Ingredients

To make this delightful Instant Pot Chicken Shawarma, you will need the following ingredients:

• 3 large boneless skinless chicken breasts
• 1 and ½ tablespoons shawarma seasoning
• 1 tablespoon yogurt (Greek or plain natural)
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, crushed
• 1 teaspoon salt

These ingredients come together to create a fragrant marinade that’s packed with flavor, and best of all, they are easy to find in your local grocery store!

How To Make Instant Pot Chicken Shawarma

Step 1: Prepare the Marinade

Begin by combining the shawarma seasoning, yogurt, olive oil, lemon juice, crushed garlic, and salt in a bowl. Mix it well until all the ingredients are fully incorporated. This marinade is key to achieving that authentic shawarma flavor.

Step 2: Marinate the Chicken

Take your chicken breasts and place them in a large zip-top bag or a bowl. Pour the marinade over the chicken, ensuring each piece is coated evenly. Seal the bag or cover the bowl and let it marinate for at least 30 minutes. For maximum flavor, allow it to marinate in the refrigerator for a few hours or overnight.

Step 3: Set Up the Instant Pot

Once your chicken has marinated, it’s time to prepare your Instant Pot. Add one cup of water to the pot. The water is crucial to create the steam necessary for the Instant Pot to pressure cook the chicken.

Step 4: Cook the Chicken

Place the marinated chicken breasts in the Instant Pot on top of the trivet or directly in the water. Secure the lid, ensuring the valve is set to the sealing position. Cook on high pressure for 10 minutes if fresh (15 minutes if frozen) followed by a natural release for at least 5 minutes, then carefully release any remaining pressure.

Step 5: Shred or Slice the Chicken

Once the pressure has been released, carefully remove the chicken from the pot. Using two forks, shred the chicken into bite-sized pieces, or slice it if you prefer. The chicken should be juicy and flavorful, making it perfect for your shawarma masterpiece.

Step 6: Serve and Enjoy

You can serve the chicken shawarma in warm pita bread, atop fluffy rice, or in a fresh salad. Add your favorite toppings like sliced cucumbers, ripe tomatoes, lettuce, and a drizzle of tahini or garlic sauce for a delicious, satisfying meal.

Expert Tips

• For extra flavor, consider adding a pinch of cayenne or paprika to the marinade for some heat.
• If you have time, marinate the chicken overnight to allow the flavors to penetrate even deeper.
• Always allow the Instant Pot to naturally release pressure when cooking meat; this helps keep it tender and juicy.
• Feel free to double the marinade and use it for additional proteins like beef or lamb.

Variations and Customizations

• For a vegetarian option, replace chicken with cauliflower or chickpeas, adjusting the cooking time accordingly.
• Swap olive oil for avocado oil if you prefer; both will work beautifully in this recipe.
• Add fresh herbs, such as parsley or cilantro, for a vibrant twist on the traditional shawarma.
• Experiment with different toppings like pickled onions, feta cheese, or a squeeze of pomegranate juice.

How to Store Leftovers

Leftover Instant Pot Chicken Shawarma can be stored in an airtight container in the refrigerator for up to four days. To reheat, simply warm it in the microwave or on the stovetop over medium heat until heated through. If freezing, let the chicken cool completely before transferring it to a freezer-safe container, where it can be stored for up to three months. Thaw overnight in the refrigerator before reheating.

FAQ

Can I use frozen chicken breasts in this recipe?

Yes! You can absolutely use frozen chicken breasts. Just make sure to increase the cooking time to 15 minutes on high pressure.

What can I serve with Chicken Shawarma?

Chicken Shawarma pairs wonderfully with a variety of sides such as pita bread, tabbouleh salad, rice, hummus, or roasted vegetables.

Can I make this recipe in advance?

Yes! You can marinate the chicken the night before and cook it the next day. It’s also great for meal prep, as you can make a batch and use it throughout the week.

Is Chicken Shawarma gluten-free?

The chicken itself is gluten-free. To keep it gluten-free, serve it with gluten-free pita bread or over a salad without croutons. Make sure all sauces and dips used are also gluten-free.

Conclusion

This Instant Pot Chicken Shawarma recipe brings authentic flavors right to your dinner table with minimal effort. With tender chicken that’s bursting with spices, it’s an easy dish to love, whether you are a shawarma aficionado or new to Middle Eastern cuisine. Perfect for family dinners or meal prep, this recipe is a flavorful getaway that transforms your ordinary weeknight meals into something extraordinary. Grab your ingredients and get ready to savor a taste of the Middle East in your own home!

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