Delicious Instant Pot Chicken Gyros

Instant Pot Chicken Gyros

Delicious Instant Pot Chicken Gyros 

Instant Pot Chicken Gyros With Homemade Tzatziki Sauce

Hi there! I finished my 31 days of Instant Pot recipes project but I’m not done using the Instant Pot at my house. It’s gained a permanent spot on my countertop. I used it twice today–to make hard boiled eggs for breakfast and then to make these Instant Pot Chicken Gyros for dinner. I’m finding out that I really like the fact that I can make most all my slow cooker dinners in the Instant Pot in minutes. This comes in handy when I forget to get dinner going in the morning in the crockpot. If you haven’t purchased an Instant Pot yet, I really recommend it. If you love your slow cooker I think you’ll really like this electric pressure cooker.

Prep Time: 15 minutes

Cook Time: 20 minutes plus 10 minute natural pressure release

Yield: 8 gyros

Category: Chicken

Method: Instant Pot

Description

Tender, juicy seasoned chicken and onions piled onto soft pita bread and topped with a creamy cucumber yogurt sauce, tomatoes and lettuce. A perfect meal for any night of the week.

Ingredients

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

1. Place chicken, onions, garlic, olive oil, oregano, allspice, lemon pepper, lemon juice, red wine vinegar and broth in your Instant Pot.
2. 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.
3. 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:

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

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