Difficulty Level: easy
We know what you’re thinking, a chicken souvlaki recipe will. need a grill. Not this version. And it’ll still pop with that lemon and herb flavor people love.
Here’s the trick, the Instant Pot. It’s a life-saver when it comes to marinated chicken, keeping it tender, and allowing for a flash finish like a quick broil, pan sear, or keep it simple and succulent.
If you’ve got fussy mouths to feed, this is the smart way to go because the chicken can be finished in different ways, but also served with varying accompaniments. For example, it can go into pitas, over salad, next to roast potatoes, or more. It’s even perfect for leftovers.
If a bright, Mediterranean-style chicken with lemon, garlic, and oregano flavors sounds good, check out the recipe below.
Instant Pot Chicken Souvlaki Ingredients
- 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces (450g)
- 2 tablespoons of olive oil (3oml)
- 2 tablespoons of lemon juice (30ml)
- 2 cloves of garlic, minced
- 1 teaspoon of dried oregano (5ml)
- 1 teaspoon of smoked paprika (5ml)
- 1 cup of chicken broth
- Salt and pepper to taste
- Tzatziki sauce
- Pita bread or rice
- Toppings including lettuce, tomatoes, and red onion
Instant Pot Chicken Souvlaki Instructions
- Mix olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl.
- Toss in the chicken and coat it well. Marinate for 30 minutes if you can, longer is fine.
- Pour the chicken broth into the Instant Pot.
- Add the trivet and arrange the chicken on top so it’s not sitting in liquid.
- Lock the lid and set the valve to sealing.
- Cook on High Pressure for 8 minutes. Let it naturally release for 5 minutes, then quick-release what’s left.
- If you want a grilled look, spread the chicken on a sheet pan and broil 2 to 3 minutes to brown the edges. No broiler, a quick hot skillet works too.
- Serve in pitas or bowls with tzatziki and your toppings.
- Add a squeeze of lemon at the table as it can wake up the flavors.