Instant Pot Chicken Gyro - Dump and Go Dinner
Simple ingredients and just the right amount of seasoning bring these easy Instant Pot Chicken Gyros together in a flash of flavor. Tucked into a soft pita the shredded chicken and tender onions are deliciously irresistible.
Ingredients
- 1 ⅓ pounds quarter Chicken, Boneless Breasts
- ½ cups slice Onion
- 4 teaspoons mince Garlic, Cloves
- 2 tablespoons Olive Oil
- 2 teaspoons Oregano, Dried
- ½ teaspoons Allspice, Ground
- 2 teaspoons Lemon Pepper
- 2 ⅔ tablespoons Lemon Juice
- 2 ⅔ tablespoons Red Wine Vinegar
- ¼ cups Water
- 4 individual Pita Bread
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide all ingredients among indicated number of round containers.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Place all ingredients in Instant Pot.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 10 minutes.
- Naturally release pressure for 5 minutes then release any remaining pressure.
- Just before serving, shred chicken.
- Serve on pita bread.