instant pot chicken gyros

These are amazing! thanks for the recipe. I used part chicken thighs & part breasts -both frozen- as I didn’t have enough of either separately. Definitely the thighs were the best. I appreciate you listing the time to pressure up as well ~ very helpful when planning dinner at a specific time. I have another brand pc & your times were spot on for mine as well.


instant pot chicken gyros

INGREDIENTS

  • 3 lbs boneless, skinless chicken thighs, trimmed of excess fat (you can use frozen or thawed)
  • 1 large onion, thinly sliced
  • 9 garlic cloves, minced
  • 3 Tbsp olive oil
  • 1 Tbsp dried oregano
  • 1/4 tsp allspice
  • 1 Tbsp lemon pepper seasoning
  • Juice from 1 large lemon
  • 1/4 cup red wine vinegar
  • 1/4 cup chicken broth
  • Pita bread
  • Lettuce for topping
  • Tomatoes for topping
  • Feta cheese crumbles for topping

For the Tzatziki sauce:

  • 1 cup plain Greek yogurt (I used full fat yogurt for optimal taste)
  • 1 cucumber, peeled, seeded and diced into tiny pieces
  • 1 Tbsp dried dill
  • 1/4 tsp kosher salt
  • 1/2 tsp garlic powder
  • Salt and pepper to taste


INSTRUCTIONS
For the chicken:

  1. Place chicken, onions, garlic, olive oil, oregano, allspice, lemon pepper, lemon juice, red wine vinegar and broth in your Instant Pot.
  2. Cover and press the manual button. Set the timer for 20 minutes. The Instant Pot will take about 10 minutes to come to pressure if your chicken is thawed and probably twice as long if your chicken is frozen. Once the timer beeps let the pressure release naturally for about 10-15 minutes and then move the valve to venting.
  3. get the full instructions @ 365daysofcrockpot.com

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