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Homemade Instant Pot Chicken Gyros photo

Instant Pot Chicken Gyros

Tender shredded chicken cooked in the Instant Pot and served with a refreshing cucumber-yogurt gyro sauce.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 people

Equipment

  • Instant Pot or other electric pressure cooker
  • Mixing Bowls
  • Cutting board and knife
  • Measuring cups and spoons
  • forks for shredding
  • Microplane or grater (for cucumber, optional)

Ingredients
  

  • 5 cloves garlic smashed
  • 1 yellow onion large, diced
  • 3 tablespoons lemon juice
  • 1/2 cup chicken broth low-sodium
  • 18 to 24 ounces boneless, skinless chicken breasts
  • 1 tablespoon dried oregano
  • 2 teaspoons dried mint
  • 1/2 cup cucumber shredded fine (for sauce)
  • 1 teaspoon kosher salt
  • 1/2 cup Greek yogurt plain (for sauce)
  • 2 cloves garlic minced (for sauce)
  • 2 teaspoons lemon juice for sauce
  • 2 teaspoons olive oil
  • 3 teaspoons dried 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 5 smashed garlic cloves, diced large yellow onion, 3 tablespoons lemon juice, 1/2 cup low-sodium chicken broth, 18–24 ounces boneless skinless chicken breasts, 1 tablespoon dried oregano, 2 teaspoons dried mint, and 1 teaspoon kosher salt into the Instant Pot.
  • Secure the lid, set the valve to sealing, press the "Poultry" button, press "Adjust" to select high pressure, and set the time to 25 minutes.
  • Allow the Instant Pot to come to pressure and cook; when the 25-minute cook time finishes carefully quick-release the steam according to your Instant Pot's instructions.
  • Open the lid, remove the cooked chicken to a cutting board if desired, then shred with two forks; return shredded chicken to the pot and stir to combine with the cooked onions and juices, keeping it warm.
  • Make the cucumber: place the 1/2 cup shredded cucumber in a small bowl, sprinkle with the kosher salt, and let rest at least 5 minutes. Then squeeze out excess liquid.
  • In another 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 until smooth, then fold in the drained shredded cucumber to make the gyro sauce.
  • Assemble gyros by placing about 1/4 cup shredded chicken and 1–2 tablespoons of the gyro sauce on each pita, then top with halved cherry tomatoes, sliced red onion, shredded romaine, and feta cheese.
  • Serve immediately.

Notes

  • Salt the cucumber and drain to prevent a watery sauce.
  • Use low-sodium broth to control salt level.
  • Shred chicken with two forks for best texture.
  • Warm pitas briefly before assembling if desired.