Instant Pot Chicken Gyros are such a simple family dinner idea, and we are loving it!
Any easy Instant Pot chicken recipe is a win in my book!
Plus, this chicken is so tender and full of those wonderful Greek flavors that you might even consider this to be the best chicken recipe, ever. The perfect healthy family dinner, all made in the wonderful Instant Pot.
If you are looking for an easy meal to make, this is the one! Give it a try, even our pickest eaters love it!
Our Cheesy Zucchini Sticks, Cheesy Zucchini and Squash Bake, or Healthy Fried Zucchini or basically anything zucchini are great side options for this delicious Greek meal!
Ingredients Needed For Our Instant Pot Chicken Gyros Recipe:
- Boneless skinnless chicken breast
- Minced garlic cloves
- Fresh lemon juice
- Diced onions
- Olive oil
- Red wine vinegar
- Oregano
- Allspice
- Lemon pepper
- Chicken broth
- Peeled and seeded cucumber
- Greek yogurt
- Dill weed
- Sliced cucumber
- Shredded lettuce
- Roma tomatoes
- Pita Bread
How To Make Our Instant Pot Chicken Gyros Recipe:
To begin, make sure you have enough time to marinate the chicken before to get the best flavor.
You will want to put the chicken breast in a large ziplock bag along with the minced garlic, fresh lemon juice, diced onion, olive oil, red wine vinegar, oregano, allspice, and the lemon pepper seasoning.
Once all of that is in the ziplock bag, seal it up, and mix it all together. Make sure the chicken is completely covered in the seasoning and juices of the marinade.
Put the bag of chicken in the fridge for at least 2-3 hours, however 6-8 hours is ideal to get the best flavor.
After the chicken is done marinating in the fridge, take it out and pull out your Instant Pot.
In the bottom of the Instant Pot pour 1 cup of chicken broth.
NOTE: You can use water, but the chicken broth will provide the most flavor.
Then, dump all of the contents of the ziplock bag into the inner pot of the Instant Pot.
Once that is in there, put the lid on the Instant Pot, making sure to have the valve in the SEALING position, then press the MANUAL or PRESSURE COOK button and set the timer for 10 minutes.
It will take about 10-15 minutes for the Instant Pot to come to pressure, so make sure to account for that time.
When the Instant Pot is done cooking, let it naturally release for 5-10 minutes and then do a quick release to the remaining pressure by turning the valve to the VENTING position.
After all the pressure is gone, shred the cooked chicken with two forks.
How To Make Our Homemade Tzatziki Recipe:
To make the tzatziki sauce you will need to shred or grate the cucumber, and then blot the cucumber with a paper towel to remove any excess moisture.
Then, mix the grated cucumber together with the yogurt, minced garlic, red wine vinegar, and lemon juice in a medium sized bowl.
Next, add in the fresh dill, salt, and pepper to your liking.
Now, just pop it in the fridge until you are lready to serve.
NOTE: this is best if it is able to sit in the fridge for at least 30 minutes to let the flavors meld together.
Once both the chicken and tzatziki sauce are ready, serve it all on pita bread topped with the lettuce, cucumbers, and tomato.
To Make The Best Chicken Recipe You Will Need:
- Instant Pot (THIS is a great one!)
- Ziploc bag (gallon sized)
- Medium mixing bowl
“I have so much time!” -No mom ever
Let us give you your time back. With the Six Sisters’ Meal Plans, we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.
Take Note!
- Homemade Tzatziki is really easy to make, but store bought tzatziki is great as well.
- You can also use ranch or cucumber ranch dressing in place of the tzatziki.
- Serve this with hummus, pita chips, and fresh vegetables for dipping in the hummus.
Looking for more freezer meals just like this? Click here for our top 100 Instant Pot Freezer Meals!
Fresh is Always Best
If you have never had fresh pita bread you are missing out! Take a look at this recipe from The New York Times for Homemade Pita Bread. While you can use store bought pita bread, once you taste fresh pitas, you probably won’t go back!
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Turn this into a freezer meal:
- Place chicken, garlic, lemon juice, onion, olive oil, red wine vinegar, oregano, allspice, and lemon pepper into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
- When ready to use, dump ingredients from bag into Instant Pot and add 1 cup of chicken broth in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 25 minutes. Do a 5 minute NATURAL RELEASE when the timer is done. Follow the rest of the instructions as written.
Be Sure To Check Out These Great Recipes Too!
- Slow Cooker Chicken Gyros Recipe
- Instant Pot Beef Gyros Recipe
- Slow Cooker Chili’s Steak Fajitas Recipe
- Ground Turkey Greek Tacos with Tzatziki Recipe
- Instant Pot BBQ Chicken Sandwiches Recipe
- Instant Pot Chicken Caesar Sandwiches
Instant Pot Chicken Gyros Recipe
Ingredients
Chicken
- 1½ pounds boneless, skinless chicken breasts
- 3 garlic cloves, minced
- ½ cup fresh lemon juice
- 1 onion, finely diced
- 1 Tablespoon olive oil
- 2 Tablespoons red wine vinegar
- 1 teaspoon oregano
- ¼ teaspoon allspice
- 1 teaspoon lemon pepper
- 1 cup chicken broth
Tzatziki
- 1 cucumber, peeled and seeded
- 16 ounces plain greek yogurt
- 2 teaspoons minced garlic
- 1 teaspoon red wine vinegar
- ½ teaspoon lemon juice
- ¼ teaspoon dried dill weed
Toppings
- 1 cucumber, sliced
- 1 cup shredded lettuce
- 2 roma tomatoes, diced
- 6 pita breads
Instructions
- In a gallon-sized resealable bag, add chicken, garlic, lemon juice, onion, olive oil, red wine vinegar, oregano, allspice, and lemon pepper.
- Mix well so that all the chicken is covered in marinade.
- Let marinate in fridge for at least 2-3 hours (6-8 is ideal for best flavor).
- When chicken is finished marinating, pour 1 cup of chicken broth into the bottom of the Instant Pot.
- Dump the entire contents of the bag (chicken and marinade) into the Instant Pot.
- Place lid on pot and press MANUAL (or PRESSURE COOK) and set timer for 10 minutes.
- Allow 10-15 minutes to come to pressure before it starts the countdown cook timer.
- Once it is finished cooking, do a natural release of the pressure for 5-10 minutes and then a quick release of the remaining pressure. Remove the lid.
- Shred cooked chicken using 2 forks.
To make the tzatziki sauce:
- Shred or grate the cucumber and blot with a paper towel to get rid of as much moisture as possible.
- Mix together the yogurt, shredded cucumbers, garlic, vinegar and lemon juice. Add dill and salt and pepper to taste.
- Keep in the fridge until serving (it's best if you let the flavors come together for about 30 minutes before serving).
- Serve on pita bread topped with cooked chicken, cucumbers, lettuce, tomato, and homemade tzatziki sauce.
Notes
- Homemade Tzatziki is really easy to make, but store bought tzatziki is great as well.
- You can also use ranch or cucumber ranch dressing in place of the tzatziki.
- Serve this with hummus, pita chips, and fresh vegetables for dipping in the hummus.
- Place chicken, garlic, lemon juice, onion, olive oil, red wine vinegar, oregano, allspice, and lemon pepper into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
- When ready to use, dump ingredients from bag into Instant Pot and add 1 cup of chicken broth in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 25 minutes. Do a 5 minute NATURAL RELEASE when the timer is done. Follow the rest of the instructions as written.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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This is really good. I marinated in in yogurt. ( sounds odd but it works). When finished cooking, I hit sauté the n the instapot and caramelized the chicken and onion. This made it closer to a gyro. You don’t have to do that, I just had the time. Yummy!
The chicken was so flavorful and I will try it in pasta salad soon!
I loved this recipe. Husband said it’s a keeper. Thank you!