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My slow cooker chicken gyros have become my ultimate go-to recipe for when I want to make something for a crowd. You can literally never go wrong. People seem to like them, plus they really are the perfect thing to make for parties.
Do you want to know something though? As much as I LOVED my slow cooker chicken gyros. I actually have not made them in my slow cooker in almost a year. Well, actually, I am not using my slow cooker all that much these days. I am not about to throw my slow cookers away though. They make great serving vessels for parties.
So anyway, since I literally only make my chicken gyros in my Instant Pot, I thought it was about time for me to actually show you how to make them in my Instant Pot! The ingredient list on this is actually the same as my slow cooker version. It’s a super easy recipe too. You just dump the ingredients in the pot and let it do it’s magic!
And I made this little video for you!
Not only do I love these chicken gyros. I also pretty much love anything that has Tzatziki sauce and kalamata olives on it. So many wonderful flavors, mouthwatering.
So why did I start making these chicken gyros, and actually many of my go-to slow cooker meals in my Instant Pot? Well, a slow cooker meal that takes 4-6 hours to cook in my slow cooker takes only 30-60 minutes in my Instant Pot. Plus the flavor of shredded meat, in particular, is amazing. I can’t pinpoint my finger on what exactly it is about the shredded meat that is so much better in the Instant Pot than the slow cooker. When I figure it out I will let you know 🙂
I also love making this recipe for parties, because it is really something different to make. It is such a different dish than the usual “pulled pork” you see at get-togethers a lot in the Midwest. But at the same time, it is not so different that picky eaters won’t try it.
Instant Pot Chicken Gyros
Ingredients
- 2 lbs of boneless skinless chicken breast
- 2 tablespoons olive oil
- juice of 1 lemon and 1/4 cup red wine vinegar
- 2 tablespoons Greek seasoning.
- 1 cup Greek yogurt
- 1/2 cup chopped red onion
- 2 tablespoons dried dill
Toppings
- pita bread or naan
- lettuce
- tomatoes
- kalamata olives
- feta cheese
- cucumbers
- Tzatziki sauce
Tzatziki Sauce
- 1 cup Greek Yogurt
- 1 tablespoon dried dill
- 1 small English cucumber, chopped
- 1 teaspoon onion powder
- 1 dash salt
- 1 dash pepper
- 1/2 teaspoon lemon juice
Instructions
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Dump the chicken, olive oil, lemon juice, dill, greek seasoning, red wine vinegar, and Greek Yogurt into your Instant Pot or Pressure Cooker
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Close the lid to your Instant Pot and cook on high pressure for 30 minutes
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Let naturally release. Shred chicken. If you are not serving the chicken right away, let it marinate in the juices it cooked in.
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Build your gyro to your personal preference and serve.
This dish is such a hit whenever I make them! I put together a huge gyro bar for my baby’s baptism last spring, and I just made these a few weeks ago, when we had our small group from church over!
Hope you like them!
I can’t wait to try these in my Instant Pot!
30 minutes 30 minutes is way too much cooking time
I know it might be a bit of an overkill. But I really love it when my chicken pulls apart at the touch when I take it out. 🙂
Do you let the pot release on its oWn or manually release the valve when the chicken is done?
I have done both. I don’t think it matters here, since the chicken will pull apart no matter what.
DOES THE GREEK YOGURT GO IN WITH THE CHICKEN? OR IS THAT FOR THE SAUCE
it goes with the chicken. It makes it super tender!
It’s cooking now. Smells good but i’m afraid it’ll burn. We’ll see and I’ll let you know. Followed recipe to the letter.
Let me know how they turn out!
Print button! Please, please, please!
Can you triple this recipe for large crowd? If so, how long should you cook?
I have made this recipe for a big crowd 2-3 times. I actually just made it in advance three times. Otherwise, your Instant Pot might get too full. I always make the recipe a day before, then put into a slow cooker for serving the day of.
Thanks!
Has anyone tried making this non-dairy?
I have made it without the yogurt. It is a little less creamy, but still good.
These sound wonderful! I need to make a large amount to feed a crowd while on vacation, and would love to make it ahead of time. Do you think you could make it and freeze it – and then thaw & reheat? or would the yogurt make that a problem?
I freeze this recipe all the time! It has always worked for me!