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Instant pot chicken shawarma rice

Instant pot chicken shawarma rice

My instant pot chicken shawarma rice is a complete meal version of the classic shawarma. Full of gorgeous middle eastern taste.
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Course: Main Course
Cuisine: Middle East
Keyword: Instant pot chicken shawarma rice, Instant pot middle eastern recipes
Prep Time: 5 minutes
Cook Time: 5 minutes
Leave under pressure: 5 minutes
Total Time: 30 minutes
Servings: 6
Calories: 565kcal


  • 2 tbsp Coconut oil Olive oil would also be good.
  • 2 tbsp Butter I used salted.
  • 1 Whole Onion (roughly chopped)
  • 5 Cloves Garlic (roughly chopped)
  • Season to taste
  • 700 g Chicken breast (diced) Thigh would also work - add 1 minute to time under pressure.
  • 1 tbsp Curry powder
  • 1 tbsp Paprika
  • 1 tsp Sumac
  • 1 tsp Cinnamon
  • 1 tsp Cumin
  • 1 tsp Turmeric
  • 1 tsp Cayenne pepper
  • 700 ml Chicken stock
  • 500 g Basmati rice Rinsed.


  • Set the pot to saute and add the oil and butter.
  • When the butter has melted, add the onion and fry until softened (around 3 minutes).
  • Now add the garlic and season to taste. Add the chicken and roughly brown.
  • Add all of the dried spices and stir together (smells amazing!).
  • Add the stock and deglaze the pot if necessary.
  • Now add the rice but DO NOT STIR. Put the lid on the pot and set on high pressure for 5 minutes.
  • When the time is up, leave under pressure for another 5 minutes and then do a quick release.
  • Once the pin has dropped, remove the lid and serve everything together.
  • Serve and enjoy.



Calories: 565kcal | Carbohydrates: 73g | Protein: 34g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 341mg | Potassium: 703mg | Fiber: 2g | Sugar: 2g | Vitamin A: 358IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 2mg