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+ servings

Mediterranean Pulled Chicken

Shivangi Rao
By Shivangi Rao
Course Entrees, Instant-Pot, Meat Dishes
Servings 4

Ingredients
  

  • 1.5 lbs organic boneless skinless chicken thighs
  • 1/2 cup full-fat Greek yogurt
  • 1/2 tsp smoked paprika
  • 1/2 tsp curry powder
  • 1/2 tsp dried oregano
  • 1 tbsp za’atar seasoning
  • 3 cloves garlic grated
  • 1 tbsp lemon juice
  • 1 tsp salt or more to taste
  • 1/4 tsp ground black pepper
  • 1 cup chicken or vegetable stock
  • 2 tbsp extra virgin olive oil

Instructions
 

  • Set instant pot to sauté mode.
  • Add olive oil to the pot and add chicken thighs.
  • Sprinkle some salt on the chicken and sear each side in the olive oil (no need to cook all the way).
  • Meanwhile mix all other ingredients (yogurt, lemon juice, grated garlic, spices, salt, pepper) in a bowl until fully combined.
  • Add yogurt to instant pot on top of seared chicken thighs, and add in chicken stock. Mix everything well so the chicken is fully coated in yogurt and stock.
  • Turn instant pot to pressure cook mode on high for 15 minutes.
  • Close lid and push valve to sealing.
  • when finished pressure cooking, naturally let the pressure release for 10 minutes.
  • Push the valve to vent after 10 minutes to finish releasing the remaining pressure.
  • Open the lid once all pressure has released.
  • Use a fork to gently pull chicken pieces apart.
  • Turn instant pot to sauté mode.
  • Let sauce thicken a bit on sauté mode for 5 minutes.
  • Turn the instant pot off and remove contents into a serving dish.
  • Garnish chicken with sumac, extra za’atar seasoning, and fresh parsley (all optional).
  • Serve immediately! I love using this in salads or wraps during the week with lots of fresh greens, veggies, and feta if you tolerate dairy!
Tried this recipe?Mention @raodyrecipes if you like it!