Instant Pot Chicken Gyros
The ultimate comfort food packed in a pita! These Instant Pot Chicken Gyros are bursting with flavor, featuring tender chicken, fresh veggies, and a creamy sauce. Perfect for a quick weeknight dinner or meal prep, this recipe will satisfy your cravings and impress your family!
Equipment
- Instant Pot
- Cutting Board
- Mixing Bowl
- Wooden Spoon
- Chef's Knife
Ingredients
- 5 cloves Garlic smashed
- 1 large Yellow Onion diced
- 3 tablespoons Lemon Juice
- 1/2 cup Chicken Broth low-sodium
- 18 to 24 ounces Boneless and Skinless Chicken Breasts
- 1 tablespoon Dried Oregano
- 2 teaspoons Dried Mint
- 1/2 cup Cucumber shredded fine
- 1 teaspoon Kosher Salt
- 1/2 cup Greek Yogurt plain
- 2 cloves Garlic minced
- 2 teaspoons Lemon Juice
- 2 teaspoons Olive Oil
- 3 teaspoons Dry Dill
- 4 whole-wheat Pitas
- 1/4 cup Cherry Tomatoes cut in half
- 2 tablespoons Red Onion sliced into thin strips
- 1 cup Romaine Lettuce shredded
- 1/4 cup Feta Cheese
Instructions
- Place all ingredients into the Instant Pot.
- Place the lid onto the pot, make sure the lid is sealed and the dial is not pointing towards vent.
- Press the 'Poultry' button followed by the 'Adjust' button to light up the high-pressure light.
- Adjust the time using the '+' button to read 25 minutes.
- The Instant Pot will automatically pre-heat (about 15 minutes depending on your Instant Pot) and start the time once ready.
- When the 25 minute cooking time is complete, carefully vent the Instant Pot.
- Caution, the steam is very hot!
- Once all steam is released open the lid and shred the chicken.
- Keep shredded chicken in the pot and stir into the now cooked onions and spices. Keep warm.
- In a small bowl, place the cucumber and sprinkle the salt on top. Set aside for at least 5 minutes.
- Meanwhile, combine remaining ingredients and mix well.
- Once the cucumber has rested, squeeze out any excess liquid and add to the yogurt mixture, mixing well to incorporate the cucumber throughout the yogurt.
- Place about 1/4 cup of the chicken and 1 or 2 tablespoons of the Gyro sauce on top of a pita.
- Top with tomato, red onion, lettuce, and feta.
- Serve and enjoy!
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to three days.
- Freezing: You can freeze the shredded chicken for later use; just thaw and reheat.
- Pairing: These gyros pair wonderfully with a side of Greek salad or roasted vegetables.
- Variations: Feel free to explore different toppings to suit your personal taste.
- Cooking Time: Cooking times may vary depending on the Instant Pot model, so check your manual for specifics.