Instant Pot


What you'll need: Cinnamon, nutmeg, garlic powder, onion powder, pepper, paprika, tumeric, chicken, oil, Greek yogurt, dill, lemon juice, dijon mustard, and cucumber.

Combine all the spices in a small bowl.

Toss the chicken with the spices, and set in the Instant Pot. Drizzle the chicken with avocado oil.

Close lid, and set the valve to "sealing" or natural release. Press "manual", and set to cook for 12 minutes. Note: If your Instant Pot gives you the "burn" error message, add 1/4 cup of water or chicken broth and try again!

Make the yogurt sauce: Combine the yogurt, fresh dill, lemon juice, dijon mustard, garlic powder, and minced/grated cucumber in a medium bowl and set aside.

After the 12 minutes of cook time is complete, allow the Instant Pot to sit for about 5 minutes. After 5 minutes, changes the valve to “venting”, and allow all the steam to be released. Open the lid.

Remove the chicken, and shred it.

Once shredded, return the chicken to the Instant Pot and toss until it’s coated in the juices and spices.

Use the chicken shawarma and dill yogurt sauce for wraps, sandwiches, bowls, and salads!