Turkish Chicken in the Instant Pot
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I saw a recipe for Doner Kababs on Recipe Tin’s Facebook page a month or 2 ago. Fabulous recipe. But I wanted it FASTER. An hour in the oven during the summer months is a bit much. I decided to give this a whirl in my Instant Pot, and it’s a fabulous success!
The flavor is spot-on deliciousness. The only thing it is lacking is the crispy bits on the edges. A trade off that is worth it, IMHO.
Ingredients
- 3 pounds boneless, skinless chicken thighs
For the Marinade
- 1 cup plain yogurt (I use home made or Greek)
- 3 garlic cloves, minced
- 1 1/2 tsp coriander powder
- 2 tsp cumin powder
- 2 tsp paprika
- 1 tsp cayenne pepper , optional
- 1 1/2 tsp onion powder
- 1/2 tsp black pepper
- 2 1/2 tbsp tomato paste
- 1 1/2 tsp salt
- 1 tbsp lemon juice
- 2 tbsp olive oil
Instructions
- Mix marinade ingredients together well. Unravel the thighs and toss them in the marinade to coat. (I do this in a gallon-size plastic zip bag, but you can use a bowl with a lid. Refrigerate for at least 3 hours, but preferably 12-24 hours.
- Place rack in your Instant Pot. Remove the meat from the marinade. It should have a good coating on it, but shouldn't be dripping wet. Put the meat on the rack in the instant pot.
- Cook on high pressure for 15 minutes. Let the IP depressurize itself. Remove the cooked meat from the bowl and either chop or shred to serve.
- Shortcut hubby learned at work: Dump the meat into your full-size mixer (like a KitchenAid) and using the paddle attachment, turn it on low to break up the meat while it's still hot. Don't leave it too long or the pieces get too small.
October 26, 2020
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