Chicken Shawarma

INSTRUCTIONS

1. In a small bowl, combine Spice Mixture ingredients. In a ziplock bag, combine 1 tbsp oil, chicken thighs and spice mixture. Mix to thoroughly coat chicken and refrigerate at least 30 minutes up to 24 hours.
2. Add 1 tbsp olive oil to the Instant Pot. Using the display panel select the Saute function. Add the quartered onion to the marinade bag and toss to coat.
3. When oil gets hot, transfer the chicken and onion to the pot and brown on 2 sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
4. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
5. Put the meat back into the pot, turning once to coat.
6. Turn the pot off by selecting Cancel, then secure the lid, making sure the vent is closed.
7. Using the display panel select the Manual function*. Use the +/- keys and program the Instant Pot for 5 Minutes.
8. When the time is up, let the Pressure Naturally Release for 5 Minutes, then quick-release the remaining pressure.
9. Carefully remove the meat from the pot to a cutting board and cut into bite-sized pieces.
10. Serve chicken with warmed pita and your choice of toppings such as tzatziki sauce, sliced cucumbers, chopped tomatoes, hummus, olives.