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Instant Pot Chicken Gyros--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.

Instant Pot Chicken Gyros


  • Prep Time: 15 minutes
  • Cook Time: 20 minutes plus 10 minute natural pressure release
  • Total Time: -26192293.5 minute
  • Yield: 8 gyros 1x

Description

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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.


Scale

Ingredients

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

Notes

I used my 6 quart Instant Pot for this recipe.

Click here for the slow cooker version of this recipe.

  • Category: Chicken
  • Method: Instant Pot

Nutrition

  • Serving Size: 1 pita
  • Calories: 553
  • Sodium: 544 mg
  • Fat: 18.8 g
  • Saturated Fat: 4.3 g
  • Carbohydrates: 38 g
  • Fiber: 2.4 g
  • Protein: 55.4 g
  • Cholesterol: 151 mg