Instant Pot Chicken Shawarma Rice

Due to the overwhelming success of my Chicken Shawarma recipe, I knew I had to take it a step further and make this as a complete rice dish.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add the olive oil and butter to the Instant Pot. Hit Sauté and Adjust to the More or High setting. Once the butter's melted, add the onion and sauté for 3 minutes, until softened and the color begins to fade.

Step 2

Add the chicken and garlic and sauté until the chicken is pinkish-white in color, about 3 minutes more.

Step 3

Add the broth, curry powder, paprika, seasoned salt, black pepper, cumin, turmeric, cinnamon, crushed red pepper flakes (if using) and cayenne pepper (if using). Stir until well combined and the bottom of the pot is clear of any browned bits. Add the rice and do not stir, but rather just smooth it out on top.

Step 4

Secure the lid, move the valve to the sealing position, and hit Keep Warm/Cancel followed Manual or Pressure Cook on High Pressure for 3 minutes. When done cooking, allow a 10-minute natural release (meaning you do nothing for 10 minutes) followed by a quick release.

Step 5

Stir the rice to mix it up, transfer to a serving dish and enjoy topped with tzatziki and dill pickle, if desired

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