Instant Pot® Chicken Shawarma

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Directions

Step 1

Wash prep surfaces, veggies, and your hands.

Step 2

Cut lemons and squeeze juice into the pot. Mince garlic.

Step 3

Add garlic, oil, broth, chicken, and spices to pot.

Step 4

Cover and lock the lid. Make sure the valve points to Sealed. Set to Manual, Pressure Cook, High for 3 minutes. Allow 10 to 15 minutes for pressure to build.

Step 5

After cook time is complete, do a 5 minute natural pressure release and then quick release by changing the position of the valve to Venting.

Step 6

While chicken is cooking, peel and slice veggies.

Step 7

Remove lid. Mix chicken in sauce.

Step 8

With two forks, shred chicken. Remove bones.

Step 9

Warm flat bread in a skillet or in the microwave.

Step 10

Build each wrap with a flat bread, veggies, chicken, and parsley.

TIPS

Your multicooker needs time to build pressure before it can cook.This may take 10 to 15 minutes, depending on the size of your pot and what is in it. After that, the cook time will automatically begin.

Regular pickles or pickled cabbage can be used instead of pickled turnips. Batch cook chicken to use later in the week or month. Keep in an airtight container in the refrigerator for up to 5 days. Freeze for up to 1 month; let the chicken defrost in the fridge overnight, and then reheat accordingly. This chicken is also delicious in fresh salads or with a favorite whole grain.

Check your WIC Food List to make sure the WIC Approved Ingredients in green are correct.

Ingredients

2 juiced lemons

4 cloves garlic

1/2 cup oil

2 cups broth

3 pounds bone-in chicken

1 teaspoon turmeric

1 teaspoon salt

1 teaspoon cumin

1 teaspoon nutmeg

1 teaspoon paprika

1 teaspoon cinnamon

8 whole wheat pitas

2 large tomatoes

1 cucumber

1 large onion

pickled turnip (optional)

parsley (optional)