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Instant Pot Chicken Shawarma

This Instant Pot Chicken Shawarma is juicy, flavorful, and packed with warm Middle Eastern spices like cumin, paprika, turmeric, and garlic. The pressure cooker makes the chicken incredibly tender in just 30 minutes. Perfect for shawarma wraps, rice bowls, salads, and meal prep. If you love easy dinners, this Instant Pot chicken recipe is a must try. Great for weeknight meals, healthy chicken dinners, and Mediterranean inspired recipes.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 6
Course: Dinner
Cuisine: Middle Eastern
Ingredients Method Notes

Ingredients
  

  • 2 lb boneless skinless chicken thighs or chicken breasts
  • 3 tbsp olive oil
  • 4 garlic cloves minced
  • 1 tbsp lemon juice
  • ½ cup chicken broth
Shawarma Spice Blend
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1 tsp smoked paprika
  • ½ tsp cinnamon
  • ½ tsp black pepper
  • 1 tsp salt

Method
 

  1. In a small bowl, mix cumin, paprika, coriander, turmeric, smoked paprika, cinnamon, black pepper, and salt.
  2. Place chicken in a bowl. Add olive oil, garlic, lemon juice, and the spice mix. Toss until well coated.
  3. Pour chicken broth into the Instant Pot. Add the seasoned chicken.
  4. Close the lid and set the valve to sealing. Cook on High Pressure for 10 mins.
  5. Allow 5 mins natural release, then release the remaining pressure.
  6. Remove chicken and shred with forks or slice into strips.
  7. Spread chicken on a baking sheet and broil 3–5 mins for crispy edges.
  8. Serve in pita bread, wraps, rice bowls, or salads.

Notes

  • For juicier shawarma, use chicken thighs.
  • If time allows, marinate the chicken 30 mins before cooking for deeper flavor.
  • Broiling after cooking gives the chicken the classic shawarma crispy edges.
  • Drizzle some of the cooking juices over the chicken before serving for extra flavor.