Instructions

• 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.