Instant Pot Chicken Gyros

(from clair’s recipe box)

Can double. Original recipe says MAYBE can cook from frozen, but I have not tried it and it sounds like they haven’t either – would need to research how long to cook.
Also – it might work well to try broiling the meat with some sauce on a foil-lined baking sheet after shredding it from the IP, like the Hawaiian Chicken Taco recipe we like…but haven’t tried.


Prep time: 15 minutes
Cook time: 35 minutes
Serves 6 people

Categories: Rotation; Instant Pot; Chicken; Freezer


  • For the chicken:
  • 3 lbs boneless, skinless chicken thighs, trimmed of excess fat
  • 1/3 cup finely chopped green onion, green parts only
  • 3 Tbsp garlic-infused 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 (or I used 1/8 c. white wine vinegar and 1/8 c. balsamic)
  • 1/4 cup chicken broth
  • 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 (Or I used 1/2 cup chopped fresh mint)
  • 1/4 tsp kosher salt
  • 1 tbsp garlic-infused olive oil
  • Salt and pepper to taste


  1. For the chicken:

  2. Place chicken, green onions, garlic-infused olive oil, oregano, allspice, lemon pepper, lemon juice, red wine vinegar and broth in your Instant Pot. (If you’re able to marinate chicken with all the above ingredients in the fridge first, might be even better flavor!)

  3. Cover and press the manual button. Set the timer for 20 minutes. The Instant Pot will take about 10 minutes to come to pressure. Once the timer beeps let the pressure release naturally for about 10-15 minutes and then move the valve to venting.

  4. 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.

  5. For the Tzatziki sauce:

  6. In a medium bowl, combine yogurt, cucumber, dill, salt and garlic-infused olive oil. Stir until combined.

  7. Salt and pepper to taste.

  8. Serve gyros on pita with chopped red onion, lettuce and tomato.

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