Instant Pot Greek Chicken Gyro Bowls with ingredients in the background

Instant Pot Greek Chicken Gyro Bowls

Servings 4 servings
Author Jessica Ivey, RDN


  • For the chicken:
  • 2 lb. boneless, skinless chicken thighs
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1/2 cup lower-sodium chicken broth
  • Juice of 1/2 lemon
  • For the salad:
  • 1 cup halved grape or cherry tomatoes
  • 1 cup diced cucumber
  • 1 tablespoon olive oil
  • 1 teaspoon red wine vinegar
  • 1/8 teaspoon dried oregano
  • Pinch of salt and pepper
  • For the sauce:
  • 1/4 cup tahini
  • 1/4 cup lemon juice
  • 2 teaspoons olive oil
  • 1/2 teaspoon honey
  • 1 tablespoon hot water
  • For the bowls:
  • 2 cups cooked quinoa
  • 1/2 cup crumbled feta cheese


  1. For the chicken: Turn the Instant Pot on to the sauté function and wait for it to get hot. Sprinkle chicken evenly with oregano, paprika, salt and pepper. Heat oil in Instant Pot, and add chicken, in batches; cook 2 to 3 minutes on each side or until browned. Remove chicken from pot.

  2. Add onion and garlic to pot, and sauté 3 minutes. Stir in chicken broth and return chicken to pot. 

  3. Cover and seal. Cook on manual setting for 10 minutes. Quick release the pressure. Transfer chicken to a bowl with a slotted spoon. Shred with two forks, and stir in lemon juice. 

  4. For the salad: Combine tomatoes, cucumber, oil, vinegar, oregano, salt and pepper in a small bowl. 

  5. For the sauce: Stir together tahini, lemon juice, olive oil, honey, and enough water to make a sauce that will drizzle in a small bowl.

  6. Fill 4 bowls evenly with quinoa, chicken, salad, feta cheese, and sauce. 

Recipe Notes

You will have leftover chicken from this recipe. Freeze in an air-tight container up to 3 months.