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Instant Pot Chicken Shawarma Rice

A close-up of Instant Pot Chicken Shawarma Rice served in a white bowl, featuring seasoned chicken over fluffy white rice.
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Make tender, flavorful chicken shawarma quickly in your Instant Pot, served over fluffy rice for a weeknight-friendly meal.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 large onion, roughly chopped
  • 1 cup chicken broth
  • 2 cups long-grain white rice, rinsed
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • For Serving: Tahini sauce, chopped parsley, sliced tomatoes, cucumber

Instructions

  1. In a large bowl, combine the chicken pieces with lemon juice, apple cider vinegar, cumin, coriander, turmeric, paprika, garlic powder, onion powder, oregano, cinnamon, cardamom, cayenne (if using), salt, and pepper. Mix well to coat the chicken completely. Let it marinate for at least 15 minutes, or up to 4 hours in the refrigerator.
  2. Set the Instant Pot to the Sauté function (Normal setting). Add the olive oil. Once hot, add the chopped onion and cook for 3 minutes until softened.
  3. Add the marinated chicken to the pot and cook for 5 minutes, stirring occasionally, until the edges start to brown slightly.
  4. Pour in the chicken broth and scrape the bottom of the pot to release any browned bits.
  5. Place the rinsed rice in an even layer over the chicken mixture. Do not stir.
  6. Secure the lid and set the vent to Sealing. Select Manual/Pressure Cook (High Pressure) for 6 minutes.
  7. When the cooking cycle finishes, allow a Natural Pressure Release (NPR) for 10 minutes, then carefully switch the valve to Venting to release any remaining pressure.
  8. Remove the lid. Fluff the rice gently with a fork, mixing it slightly with the chicken and juices.
  9. If you desire a slightly charred texture, spread the chicken and rice mixture onto a baking sheet and place it under a preheated broiler for 2-3 minutes, watching closely until the edges of the chicken crisp up.
  10. Serve the Instant Pot Chicken Shawarma Rice immediately with your choice of tahini sauce, fresh parsley, tomatoes, and cucumber.

Notes

  • Rinsing the rice removes excess starch, which helps prevent the rice from becoming gummy when cooked under pressure.
  • For a richer flavor, you can marinate the chicken overnight.
  • If you prefer a thicker sauce, remove the chicken after pressure cooking, set it aside, and use the Sauté function to reduce the remaining liquid until it thickens slightly before mixing it back with the rice.

Nutrition

Find it online: https://kitchnkudos.com/instant-pot-chicken-shawarma-rice/