Instant Pot Greek Chicken Gyros: tender greek chicken, marinated then cooked in the Instant Pot pressure cooker or stove top, then layered in a pita with creamy homemade tzatziki, and a Greek salad. Perfect make ahead meal for lunches all week.
All of your favorite Greek flavors, from creamy feta to brine-y Kalamata olives, layered together in a pita bread for a tasty, hearty, and super simple to make Greek Chicken Gyros. The chicken is marinated in a flavorful Greek marinade, then cooked in the Instant Pot for a quick, low mess, easy meal.
Greek Chicken Gyros (Instant Pot)
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My favorite thing about these Greek Chicken Gyros, besides the fact that they are made in the Instant Pot, which I am obsessed with (read all about how to use the Instant Pot here), is all the flavor.
I mean, just look at them…is your mouth watering yet?
I love everything Greek, which might be obvious by the volume of Greek inspired recipes on my site:
- Greek Chicken Meal Prep Bowls
- Sheet Pan Greek Chicken Thighs
- Greek Chicken Skewers with Tzatziki Dipping Sauce
- Classic Greek Salad
- Greek Marinated Steak with Corn Feta Relish
But you guys, I love the flavors in Greek foods, from the lemons to the dill to the feta, and oh let’s not even start on the Kalamata olives. These gyros take all those amazing things, and combine them into a seriously tasty bite. The marinade on the chicken is one of my go to marinades. It is just that good. And can be adjusted to your preference, with additional garlic, or lemon, etc.
The chicken is great, the tzatziki classic, but if you ask me, the real show stopper is this Greek Salad! Crunchy cucumber, tangy tomatoes, flavorful red onions, kalamata olives, and of course, little bits and pieces of that creamy feta that just pulls it all together.
I eat this plain. By the spoonful. But when added to the gyros, it takes it up a notch, and just makes the whole thing just that much more delicious.
This is a great lunch option, prep everything separately, and assemble fresh right before eating. You don’t want the pita to be soggy, so you shouldn’t make it too early.
Instant Pot Tips:
- Sear chicken on saute function in batches. You want a nice golden crust on it.
- Deglaze your pot after searing your chicken. You want to pour some water or stock into it, and use a wooden spoon to scrape all the brown bits off the bottom. Do a good job of it because you do not want the dreaded BURN reading to happen.
- Put your chicken on the trivet, you don’t want to boil it, you just got a nice crust from the sear, so don’t ruin it by then boiling it. Instead, use the water to create pressure, and cook your chicken through.
- Natural release for at least 5 minutes before you quick release the pressure. You don’t want dried out chicken.
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