Instant Pot Chicken Shawarma

Step 1

Add all ingredients (except chicken) into an Instant pot and stir well to combine. Toss in chicken thighs.

Step 2

Close and lock lid (making sure that the valve is set to sealing). Set to 6 minutes in manual mode. When cooking time is done, let it be in warm mode for 5 minutes. (In the mean time, grease a baking sheet with non-stick cooking spray and set aside)

Step 3

Turn valve to vent, to release pressure after 5 minutes. Open lid, using two forks, break chicken into big chunks. Press saute function, let sauce come to a boil and continue to cook until all the liquid has evaporated (Stir occasionally in the beginning, but every 1 minute towards the end making sure to scrape the bottom of the instant pot). (In the mean time, position an oven rack about 6 inches from heat element and turn on broil)

Step 4

Press cancel and then transfer cooked chicken (spreading to arrange in a single layer) on the greased baking sheet. Give a coating of non stick cooking spray on top ( this step is optional, but it helps the chicken to develop more color)

Step 5

Broil for 8-10 minutes or until the chicken is deep brown and slightly crisp (THIS STEP IS NOT OPTIONAL) Make into wraps, sandwiches, salads or meal prep