I’m thrilled to share my Instant Pot Chicken Shawarma Lettuce Cups. This quick, flavorful recipe is the first Instant Pot chicken dish I developed myself, and it’s become a weeknight favorite.
When the Instant Pot first appeared I resisted it. At the time I was pescetarian and also skeptical, thinking it was mainly for busy parents looking for convenient dinners. Once I reintroduced poultry and discovered how useful the Instant Pot is for fast, reliable meals, I changed my mind. A simple, satisfying dinner is great for anyone who prefers ease without sacrificing flavor.
Instant Pot Chicken Shawarma Lettuce Cups.
Early attempts at Instant Pot recipes can be overly watery because pressure cookers don’t allow liquids to evaporate the way slow cookers do. I used to add a slurry after cooking to thicken the sauce. Over time I learned that a smaller amount of liquid—about 1/2 cup instead of the commonly suggested 1 cup—works well for shredded chicken. For this recipe, you’ll find just a little sauce when you open the lid; after shredding and stirring the chicken, it soaks up the flavorful juices to create a tender, well-coated result.
The shawarma spice blend in this version builds on a classic recipe but adds missing notes like cardamom and allspice. After testing and adjusting the spices, this mix delivers a balanced, restaurant-worthy flavor that pairs perfectly with bright toppings.
Why lettuce cups?
Lettuce cups keep this dish light and low-carb, but you can enjoy the shawarma in many ways: wrapped in a tortilla, tucked into pita, served over rice, or piled onto a salad. Right now we’re opting for lighter meals with more protein and veggies, so lettuce cups are a perfect choice for a fast, healthy dinner.
Load up on fresh ingredients.
This recipe shines with crisp cucumbers, juicy tomatoes, and a cooling dollop of tzatziki. I recommend homemade tzatziki for the best texture and flavor—use plain yogurt, cucumber, garlic, lemon, and dill for a quick sauce.
If you make this dish, snap a photo and tag me on Instagram @killing__thyme — I love seeing your versions and may feature them in my newsletter.
Other low-carb lettuce cup recipes you might like:
- Hoisin Shrimp and Cashew Lettuce Cups
- Citrus and Soy Shrimp Lettuce Cups
Instant Pot Chicken Shawarma Lettuce Cups
Ingredients
Instant Pot Chicken Shawarma.
- 2 heads of bibb or butter lettuce
- 3 lbs chicken, boneless and skinless, thighs or breasts
- 1 red onion, thinly sliced and quartered
- 1/2 cup olive oil
- 1/4 cup freshly squeezed lemon juice
- 3 garlic cloves, minced
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 2 TBSP cumin
- 1/2 tsp cinnamon
- 1 tsp allspice
- 1 TBSP ground coriander
- 1 TBSP ground cardamom
- 2 tsp smoked paprika
- 1-2 tsp cayenne pepper or chili flakes
- 1 tsp turmeric
Toppings and additions.
- 2 cups halved or sliced grape tomatoes
- 2 cups julienned or chopped cucumber
- Tzatziki sauce
- Hummus (optional)
Instructions
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Place the chicken and onions in a large freezer bag or container; set aside.
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Whisk the olive oil, lemon juice, garlic, and all spices in a bowl until well combined. Pour the mixture over the chicken and onions, seal, and shake or massage until thoroughly coated.
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Transfer the chicken and onions to the Instant Pot and mix for even distribution. Close the lid and set to Manual (high pressure) for 8 minutes. While it cooks, prepare the tomatoes and cucumbers.
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When cooking completes, allow a natural release for about 15 minutes. Carefully open the lid when pressure is fully released. Using two forks, shred the chicken, stir to coat with the sauce, and let it rest a few minutes so it soaks up the juices.
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Serve the shredded shawarma in lettuce cups with tomatoes, cucumbers, and tzatziki or hummus. Enjoy.
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