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Instant Pot Chicken Gyros

365 Days of Slow Cooking and Pressure Cooking
  • 665853875 minutes
  • Serves 8

INGREDIENTS

3

lbs Chicken thighs, boneless skinless

1

Cucumber

1 tbsp

Dill, dried

9

Garlic cloves

1/2 tsp

Garlic powder

1

Lemon, Juice from large

1

Lettuce

1

Onion, large

1 tbsp

Oregano, dried

1

Tomatoes

1/4 cup

Chicken broth

1/4 tsp

Allspice

1/4 tsp

Kosher salt

1 tbsp

Lemon pepper seasoning

1

Salt and pepper

3 tbsp

Olive oil

1/4 cup

Red wine vinegar

1

Pita bread

1

Feta cheese crumbles

1 cup

Greek yogurt, plain


NOTES

  • INGREDIENTS

    3 lbs boneless, skinless chicken thighs, trimmed of excess fat (you can use frozen or thawed)
    1 large onion, thinly sliced
    9 garlic cloves, minced
    3 Tbsp olive oil
    1 Tbsp dried oregano
    1/4 tsp allspice
    1 Tbsp lemon pepper seasoning
    Juice from 1 large lemon
    1/4 cup red wine vinegar
    1/4 cup chicken broth
    Pita bread
    Lettuce for topping
    Tomatoes for topping
    Feta cheese crumbles for topping
    For the Tzatziki sauce:

    1 cup plain Greek yogurt (I used full fat yogurt for optimal taste)
    1 cucumber, peeled, seeded and diced into tiny pieces
    1 Tbsp dried dill
    1/4 tsp kosher salt
    1/2 tsp garlic powder
    Salt and pepper to taste. INSTRUCTIONS

    For the chicken:

    Place chicken, onions, garlic, olive oil, oregano, allspice, lemon pepper, lemon juice, red wine vinegar and broth in your Instant Pot.
    Cover and press the manual button. Set the timer for 20 minutes. The Instant Pot will take about 10 minutes to come to pressure if your chicken is thawed and probably twice as long if your chicken is frozen. Once the timer beeps let the pressure release naturally for about 10-15 minutes and then move the valve to venting.

    Remove the lid. The chicken should be really tender and shreddable. Use a slotted spoon to remove the chicken from the pot and place it on a cutting board. Shred the chicken. If serving immediately you can then place chicken on the pita and top with Tzatziki and desired toppings. If serving later, place chicken back into the pot and let it marinate in the juices and keep the pressure cooker on the warm setting. When ready to serve, use a slotted spoon to remove shredded chicken.
    For the Tzatziki sauce:

    In a medium bowl, combine yogurt, cucumber, dill, salt and garlic powder. Stir until combined.
    Salt and pepper to taste.
    Serve with gyros.

    Marci Haibach • 2019-09-04

3 people Recommend This Recipe