Ingredients
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1 pound boneless, skinless Chicken
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1 teaspoon extra-virgin Olive Oil
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3½ teaspoons Shawarma
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2 teaspoons Vegetable Oil
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1 cup thinly sliced Yellow Onion
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¼ cup Water
Directions
This may well be the best chicken shawarma you’ve ever made. But what makes this recipe sing is the five minutes you spend making the fresh spice mix right before you cook the chicken. All the flavor is in the spices, so don’t skip this step. This shawarma will show you that not everything you make in your Instant Pot has to be a soup or a stew. I included this recipe in this cookbook to show you how to make dishes with very little water, where you can then use the intensely flavored meat for drier sandwiches, salads, wraps, and the like.
Steps
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1
Done
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Place the chicken in a gallon-size resealable plastic bag. Drizzle with the olive oil. Pour the shawarma spice mix into the bag. Seal the bag and massage to evenly coat the chicken with the oil and spices. (At this point, the chicken can be refrigerated for up to 24 hours or frozen for up to 2 months.) |
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2
Done
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Select saute on the Instant Pot. When the pot is hot, add the vegetable oil. When the oil is hot, add the chicken in a single layer. Let it sear for a few minutes, undisturbed, then turn. Add the onions to the pot. Cook, stirring, for 1 to 2 minutes. Add the water and stir, scraping up any browned bits from the bottom of the pot. Select cancel. |
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3
Done
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Secure the lid on the pot. Close the pressure-release valve. Select manual and set the pot at high pressure for 10 minutes. At the end of the cooking time, quick release the pressure. |
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4
Done
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Allow the chicken to rest for 5 minutes, then remove it from the pot and cut into smaller pieces. Save the sauce for another use. Serve with pita bread and tzatziki, or in a salad. Or, if you prefer, you can serve the chicken and sauce with rice for an unconventional but tasty dinner. |
