If you love bold flavors and effortless cooking, this instant pot chicken shawarma recipe is a must-try. Traditionally cooked on a vertical rotisserie, this version delivers the same mouthwatering taste in a fraction of the time.
Packed with warm, aromatic spices, tender chicken, and rich Mediterranean flavors, it’s perfect for a quick meal, meal prep, or a crowd-pleasing dinner.
Why You’ll Love This Instant Pot Shawarma
Using an instant pot makes cooking this Middle Eastern favorite incredibly simple. Instead of marinating for hours or slow-roasting, pressure cooking infuses the chicken with deep, authentic flavors in minutes.
The result? Juicy, spice-coated chicken with a perfect balance of warmth from cinnamon, turmeric, cumin, and black pepper.
It’s also versatile! Serve it in pita, over rice, or alongside a fresh salad. Plus, with minimal prep and hands-off cooking, you can whip up restaurant-quality shawarma any night of the week.
Tips for the Best Shawarma
For the juiciest and most flavorful chicken, use boneless, skinless chicken thighs. They absorb spices beautifully and stay tender under pressure. If you prefer white meat, chicken breasts can work too—just reduce the cooking time slightly to avoid dryness.
Sautéing the onions and garlic in olive oil and butter before pressure cooking enhances the overall depth of flavor. Don’t skip this step; it adds a rich, caramelized undertone to the dish.
After cooking, let the chicken rest for a few minutes in its juices before serving. This allows the flavors to meld, making each bite even more delicious.
Ways to Serve Shawarma
The beauty of shawarma is its versatility. Here are a few serving ideas to keep it exciting:
- Classic Pita Wrap: Load warm pita or flatbread with chicken, hummus, red onions, pickles, and tzatziki. Drizzle with the spiced cooking juices for extra flavor.
- Rice Bowl: Serve over fluffy basmati rice or cauliflower rice for a low-carb option. Add fresh cucumbers and tomatoes for a refreshing contrast.
- Mediterranean Salad Plate: Pair the chicken with a fresh salad, roasted vegetables, or a grain like quinoa. A side of garlic sauce or tahini dressing complements the flavors beautifully.
- Shawarma Nachos: For a creative twist, use pita chips as a base, layer with shawarma chicken, feta, diced cucumbers, and a drizzle of yogurt sauce.
Customizing the Recipe
Shawarma is incredibly adaptable, making it easy to fit different dietary needs and preferences:
- Low-Carb & Keto: Skip the pita and serve over a bed of greens or cauliflower rice. The chicken itself is naturally keto-friendly.
- Dairy-Free: Swap butter for more olive oil and use a dairy-free yogurt for sauces.
- Spice It Up: Adjust the heat level by adding extra cayenne or crushed red pepper flakes.
Meal Prep & Storage
This dish is perfect for meal prep! Make a batch at the beginning of the week and enjoy it in different ways.
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in a skillet or microwave with a splash of broth to keep it moist.
For longer storage, freeze portions in zip-top bags for up to three months. When ready to eat, thaw in the fridge overnight and reheat gently.
Why the Instant Pot Is a Game-Changer for Shawarma
Cooking shawarma in an instant pot isn’t just about speed—it’s about flavor. Pressure cooking locks in moisture while allowing the spices to deeply penetrate the chicken.
Unlike stovetop methods that require constant attention, this hands-free technique delivers foolproof results every time.
Plus, with just one pot, cleanup is a breeze. No extra pans or grilling required—just set it, forget it, and enjoy an incredible meal.
Instant Pot Chicken Shawarma
Ingredients
For the Chicken
- ½ cup extra-virgin olive oil
- 2 tablespoons (¼ stick) salted butter
- 1 yellow onion sliced into 1-inch wedges
- 3 cloves garlic minced or pressed
- 4 pounds boneless, skinless chicken thighs cut into ¼-inch strips
- 1 tablespoon paprika
- 1 tablespoon curry powder
- 1 tablespoon seasoned salt
- 2 teaspoons black pepper
- 1½ teaspoons ground cumin
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- ½-1 teaspoon cayenne pepper optional
- ½-1 teaspoon crushed red pepper flakes optional
- ½ cup garlic broth or chicken broth
To Serve
- Pita or flatbread warmed
- Hummus
- Thinly sliced red onion
- Dill or sour pickles diced
- Tzatziki
Instructions
- Sauté the Aromatics: Turn on the Instant Pot to the Sauté (More/High) setting. Add olive oil and butter. Once the butter melts, add the sliced onion and minced garlic. Sauté for about 3 minutes until softened.
- Season the Chicken: Add the chicken thighs along with paprika, curry powder, seasoned salt, black pepper, cumin, turmeric, cinnamon, cayenne (if using), and red pepper flakes (if using). Stir well to coat the chicken in the spices.
- Add the Broth: Pour in the garlic broth or chicken broth, stirring to lift any browned bits from the bottom of the pot.
- Pressure Cook: Secure the Instant Pot lid, set the valve to Sealing, and select Manual (High Pressure) for 7 minutes. Once done, quick release the pressure.
- Assemble and Serve: Open the lid, stir the chicken, and let it sit for a minute to soak up the flavorful juices. Serve in warm pita with hummus, red onions, pickles, and tzatziki. Drizzle with the cooking juices for extra flavor. Wrap tightly and enjoy!
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.