Instant Pot Chicken Shawarma

  • Author: Kelsey


  • 11.5 pounds boneless skinless chicken breasts
  • 11.5 pounds boneless skinless chicken thighs
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon ground cinnamon
  • Kosher salt and freshly ground black pepper to taste
  • 1 cup chicken broth or stock


  • Slice chicken breasts and thighs into strips and place into your instant pot.  
  • In a small bowl combine all of spices (cumin – cinnamon).  
  • Pour the spice mix over the chicken with a pinch of salt and some pepper.  
  • Mix it all together so the spices evenly coat the chicken.   Add chicken broth to the pot and secure the lid. 
  • Place it on the poultry setting and get the time to 15 minutes.  
  • Once the time is up let it depressurize on its own for 10 minutes then turn the steam release to venting until all the pressure is released.  
  • Serve with veggies or on sweet potato toast drizzled with tahini sauce.


  • If making in a slow cooker, follow the same instructions and cook on low for 4 hours.