Save on Pinterest

Pressure-Cooker Shredded Chicken Gyros

Our family has no links of any kind to Greece, but we always have such a marvelous time at the annual Salt Lake City Greek Festival. One of my favorite parts is all the awesome food. This meal is a good way to mix up our menu, and my kids are big fans. —Camille Beckstrand, Layton, Utah
  • Total Time
    Prep: 20 min. Cook: 10 min.
  • Makes
    8 servings


  • 2 medium onions, chopped
  • 6 garlic cloves, minced
  • 1 teaspoon lemon-pepper seasoning
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground allspice
  • 1/2 cup lemon juice
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • 2 pounds boneless skinless chicken breasts
  • 8 whole pita breads
  • Toppings: Tzatziki sauce, torn romaine and sliced tomato, cucumber and onion


  • In a 6-qt. electric pressure cooker, combine the first 8 ingredients; add chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°.
  • Remove chicken; shred with 2 forks. Return to pressure cooker. Using tongs, place chicken mixture on pita breads. Serve with toppings. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts
1 gyro: 335 calories, 7g fat (1g saturated fat), 63mg cholesterol, 418mg sodium, 38g carbohydrate (2g sugars, 2g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1/2 fat.

Recommended Video


Click stars to rate
Average Rating:
  • momofajj
    Jan 12, 2021

    I noticed a sour taste as well as another reviewer. I used the leftover chicken in a pasta dish with artichokes and the flavour seemed to work better.

  • Jim
    Sep 27, 2020

    I had high hopes for this recipe as we love gyros, even being puzzled by the use of vinegar and lemon juice since we don't ever recall the gyros we've eaten tasting like there was vinegar or lemon juice in the ingredients. After it cooked I tasted the sauce and all I could taste was sour! I salvaged the chicken to use in another recipe and am dumping the sauce. I'm curious how the other reviewers felt about the sauce since they used the same ingredients I did. I will look elsewhere for a more traditional gyro recipe.

  • Allison
    Sep 23, 2020

    This was quick and easy and pretty good as well! This chicken pairs really nicely with tzatziki (or failing that, the cucumber-ranch yogurt dressing) for some really nice gyros. I used frozen chicken and cooked on high for 10 minutes, but that's the only change I made to the recipe. I would make it again, but I don't think it will be a regular.

  • Elizabeth
    Sep 1, 2020

    These were just OK—it was the Tzatziki Sauce that saved these gyros. Just don't have the "wow" factor to go into regular rotation.

  • kathyc248
    Aug 24, 2020

    We loved this recipe. I used the spices I had in my pantry that included a Penzeys Greek Seasoning and substituted Italian seasoning for the oregano and used flour tortillas and it was just fine. I would have been happy to have eaten this at a restaurant and so easy to throw this together in the instant pot. Dinner is quick and very tasty.

  • Andrea
    Jun 26, 2020

    This recipe was so easy to make and my husband boys loved it. My first attempt at making gyros and being my husband is half Greek says a lot that he liked them. I will make my own tzatziki sauce next time around though. It will make it more authentic. ??