Instant Pot Greek Chicken Gyro Bowls

The bright, fresh flavors of the Mediterranean make these Instant Pot Greek Chicken Gyro Bowls a meal prep favorite in the Ivey house.

When making chicken in the Instant Pot, I prefer boneless, skinless chicken thighs, which stay juicier than leaner chicken breasts. Searing the chicken first adds a depth of flavor that makes it worth the extra step. Prepare the tomato and cucumber salad and the sauce while the chicken cooks for the most efficient use of time.

Tahini has recently become one of my favorite ingredients for making sauces and salad dressings. In case you’re not familiar with tahini, it’s a condiment that’s popular in Mediterranean and Middle Eastern cuisine and is used in several foods you’ve probably eaten before, including hummus and baba ghanoush. Most of the fat found in tahini is heart-healthy unsaturated fat, and it also provides plant-based protein. A generous amount of lemon juice makes this zippy sauce a flavorful drizzle that brightens up the entire dish.

I chose to use cooked quinoa as the base for these bowls, but you could use any grain you like, such as whole wheat couscous, brown rice, or bulgur. Whole grains have more fiber than refined grains, which helps to stabilize your blood sugar and also lower cholesterol.

Make these Instant Pot Greek Chicken Gyro Bowls for dinner one night and package up the leftovers for lunch the next day. Leftover chicken makes a yummy filling for a wrap or pita with hummus, lettuce, and desired veggies.

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Instant Pot Greek Chicken Gyro Bowls

Servings 4 servings

Author Jessica Ivey, RDN

Ingredients

• 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

Instructions

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.