Instant Pot Kebab Chicken Breast

🧂 Ingredients

• 2 Chicken Breasts
• ¼ Cup White Doner Kebab Sauce
• 1 tablespoon Lemon Juice
• 1 teaspoon Oregano
• ½ Cup Dahi
• ¼ Cup Labneh
• 1 teaspoon Hot Sauce

  we use half Frank's and half green tabasco
• 1.5 tablespoons Sweet Chili Sauce

  rooster brand
• ¼ teaspoon Salt
• ¼ teaspoon Black Pepper
• ½ teaspoon All Purpose Seasoning

  sub taco seasoning or kebabkrydda
• ½ teaspoon Italian Seasoning
• 1 Clove Garlic

  minced

Instructions

• 1 Marinate Chicken breasts in the kebab sauce marinade in the fridge for at least
  an hour or overnight.
• 2 Set Instant Pot to Sauté mode, when hot, add the chicken breasts (reserve the
  extra marinade) and cook for 2-3 minutes on each side. Watch to ensure the
  bottom of the pot doesn't burn.
• 3 Add ¼ cup of water to the instant pot (for the pot to come to pressure) and use
  to deglaze the pot if necessary. Ensure there are no stuck bits on the bottom of
  the Instant Pot. Pour the reserved marinade onto the chicken breasts, try to
  avoid getting any on the bottom of the Instant Pot to avoid getting a burn
  signal.
• 4 Fasten lid securely and set Instant Pot to POULTRY mode. That will automatically
  run it for 20 minutes. If you don't have POULTRY mode on your Instant Pot, then
  set to HIGH pressure for 10 minutes.
• 5 Once complete, open lid and transfer chicken to a plate. Measure internal
  temperature with a food thermometer to ensure the temperature is at least 165°
  F. Let cool a bit before slicing it into strips.
• 6 Enjoy as a topping on Kebab Chicken pita pizza. Or serve as is with a salad.

Nutrition Info