Instant Pot Chicken Shawarma

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Instant Pot
  • Cuisine: Middle Eastern


Chicken shawarma is juicy with delightful seasonings. Learn how to make it in your Instant Pot.


  • 1 Tbsp. ground cumin
  • ½ tsp. cinnamon
  • ½ tsp. salt
  • Pinch of cayenne pepper
  • Pinch of cloves
  • 4 bone-in, skinless chicken thighs
  • ¾ cup water or chicken stock
  • ¼ cup lemon juice
  • 2 Tbsp. olive oil
  • 1 English cucumber, sliced
  • ½ red onion, sliced
  • 4 pita breads
  • ½ cup hummus, tzatziki, or Greek yogurt


  1. In a small bowl combine the cumin, cinnamon, salt, cayenne, and cloves.
  2. Rub all over the outside of the chicken thighs.
  3. Into the Instant Pot measure the water or stock, lemon juice, and olive oil. Stir.
  4. Add the chicken thighs in a single layer. The liquid should not cover the thighs fully.
  5. Set the pressure cooker to pressure cook on high for 13 minutes.
  6. Once the pressure cooker has heated up and then run for 13 minutes, allow pressure to release naturally for 2 minutes and then turn valve to vent.
  7. Remove chicken from Instant Pot. Use two forks to shred meat. Discard any skin or bones.
  8. Serve chicken with sliced cucumber, red onion, pita bread, and sauce of your choice.