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Instant Pot Chicken Gyros

Tender shredded chicken cooked in the Instant Pot and served with a cucumber-yogurt gyro sauce and fresh toppings.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 5 cloves garlic smashed
  • 1 yellow onion diced, large
  • 3 tablespoons lemon juice
  • 1/2 cup chicken broth low-sodium
  • 18 to 24 ounces chicken breasts boneless, skinless
  • 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 (for sauce)
  • 2 teaspoons lemon juice (for sauce)
  • 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

  • Add the smashed garlic, diced yellow onion, 3 tablespoons lemon juice, 1/2 cup low-sodium chicken broth, chicken breasts, 1 tablespoon dried oregano, and 2 teaspoons dried mint to the Instant Pot.
  • Secure the lid and set the valve to sealing. Select the Poultry setting, press Adjust to choose high pressure, and set the cook time to 25 minutes.
  • Allow the Instant Pot to come to pressure and cook; once the 25 minutes finish, carefully quick-release the steam using the valve until the pressure is fully released, then open the lid.
  • Remove the chicken or leave it in the pot and use two forks to shred the breasts; stir the shredded chicken into the cooked onions and pan juices to keep it moist and warm.
  • For the sauce, place the shredded cucumber in a small bowl and sprinkle with 1 teaspoon kosher salt; let sit at least 5 minutes, then squeeze out excess liquid.
  • In a mixing bowl combine 1/2 cup plain Greek yogurt, 2 minced garlic cloves, 2 teaspoons lemon juice, 2 teaspoons olive oil, and 3 teaspoons dry dill; stir to combine, then fold in the drained cucumber.
  • Assemble each pita with about 1/4 cup shredded chicken and 1–2 tablespoons of the gyro sauce, then top with cherry tomatoes, red onion strips, shredded romaine, and crumbled feta.
  • Serve immediately.

Equipment

  • Instant Pot or Electric Pressure Cooker
  • Mixing Bowl
  • Small Bowl
  • Cutting board and knife
  • tongs or forks for shredding
  • Measuring Cups and Spoons

Notes

  • Let the shredded cucumber drain well to keep the sauce from becoming watery.
  • Use low-sodium broth to control overall saltiness.
  • Adjust dill and lemon to taste in the sauce.