Due to the overwhelming success of my Chicken Shawarma recipe, I knew I had to take it a step further and make this as a complete rice dish.
The flavors will make you think you’re eating some of the best street rice in the world while using the most affordable and accessible ingredients to make it come to life. Folks, let’s give the Instant Pot a hand. It doesn’t get any simpler or tastier than this recipe.
(NOTE: I’ve since updated this recipe. These next step-by-step photos differ slightly from the written recipe card below to ensure no one gets a burn notice as some pots are more sensitive than others. FOLLOW THE INSTRUCTIONS IN THE RECIPE CARD. The end results will be exactly the same and just as incredible).
Instant Pot Chicken Shawarma Rice
Due to the overwhelming success of my Chicken Shawarma recipe, I knew I had to take it a step further and make this as a complete rice dish.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons salted butter
- 1 large red onion, diced
- 1 tablespoon crushed garlic
- 2 pounds boneless, skinless chicken thighs cut into 1/4-inch strips
- 3 cups garlic broth or chicken broth (I used 3 teaspoons Garlic Better Than Bouillon + 3 cups water.)
- 1 tablespoon paprika
- 1 tablespoon curry powder
- 1 tablespoon seasoned salt
- 2 teaspoons black pepper
- 1 1/2 teaspoons cumin
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1/2 - 1 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon cayenne pepper (optional)
- 2 cups basmati rice, rinsed
Optional Toppings
- Ttzatziki
- Dill pickles, diced
Instructions
- Add the olive oil and butter to the Instant Pot. Hit Sauté and Adjust to the More or High setting. Once the butter's melted, add the onion and sauté for 3 minutes, until softened and the color begins to fade.
- Add the chicken and garlic and sauté until the chicken is pinkish-white in color, about 3 minutes more.
- (NOTE: this step is a little different from my video and step-by-step photos above to ensure no one gets a burn notice as some pots are more sensitive than others. The end results will be exactly the same and just as incredible). Add the broth, curry powder, paprika, seasoned salt, black pepper, cumin, turmeric, cinnamon, crushed red pepper flakes (if using) and cayenne pepper (if using). Stir until well combined and the bottom of the pot is clear of any browned bits. Add the rice and do not stir, but rather just smooth it out on top.
- Secure the lid, move the valve to the sealing position, and hit Keep Warm/Cancel followed Manual or Pressure Cook on High Pressure for 3 minutes. When done cooking, allow a 10-minute natural release (meaning you do nothing for 10 minutes) followed by a quick release.
- Stir the rice to mix it up, transfer to a serving dish and enjoy topped with tzatziki and dill pickle, if desired.
Jeffrey's Tips
Adding the cayenne and red pepper flakes are totally optional. If you add them as written, it's going to be on a spicier side (even more so than my Chicken Shawarma recipe because all the spices are getting absorbed into the rice here rather than just serving as a marinade). So if you want something with just a touch of spice, only use 1/4 teaspoon of each or just one or the other. You can always add more if you want more!
If you want your rice on the firmer side, pressure cook for only 1 minute instead of 3. For brown rice, pressure cook for 18 minutes. Same 10-minute natural release for each.
Make this Dairy-Free by omitting the butter and adding 1/4 cup of olive oil instead.
Barbara
This looks yummy! Can’t wait to try it. Thank you for the recipe!
Carol
Love your recipes. I’ll be getting chicken tomorrow, guess what will be on the menu?
Will you be showing nutritional information as well?
Tracey Baldwin
I keep getting a burn message on this recipe and then mt machine shuts off. Smells so good but I may need to add more liquid?
Jeffrey
Hmmm. Are you using an 8qt and/or Evo Plus model?
Ina
This was so easy to make and flavorful. I omitted the red pepper flakes but added the full amount of cayenne and it was the perfect spice level for me. I also added a Bay leaf during the cooking time. Next time I will decrease the rice cooking time to 1 or 2 min. The chicken was very tender! I added Trader Joe’s tzatziki sauce and it was the perfect compliment. I have plenty of leftovers for my work lunches 🙂 thank you!
Jeffrey
Loooove!
Marjorie
Check the written recipe that Jeffrey updated.
This really applies to all recipes after using the sauté function: always deglaze the brown stuff that sticks to the bottom of the insert after browning meat or vegetables, especially onions. Add a bit of cooking liquid or wine and stir away until the brown is dissolved. Ta da! No more burn notice.😀
Ed
My experience with burn notices and rice dishes. You really have to scrape the bottom of the pot with a wooden spatula after adding the chicken broth. You can’t have any of that buildup remaining on the bottom of your pot when you lock it up to pressure cook.
You can really feel it as you move the spatula around. Once it feels all smooth like nothing is there you good to continue.
Expat Coach
I’d add that the spices in the cooking liquid can also cause problems with a burn notice. I usually add the spice on top of everything and don’t stir them in. That seems to help with the burn notice.
Ana
It’s cooking right at this moment, and smells amazing. I’m sure it’ll taste delicious. Thanks for the easy recipe!
Randy Pearson
This. Is. AMAZING!! I have 5 words: scrump-tious- and- de-licious!
Amy Mailloux
What veggie would you recommend be served with this?
Melissa
I toss frozen peas And diced carrots into this recipe. I think roasted cauliflower would be a good side dish too
Apollo
Yes, I add frozen Cauliflower. Tried potatoes – burn signal extraordinaire!
Amy
Some finely sliced nappa cabbage!
Karisma
I use red bell peppers!
Cass
We’re making this for dinner tonight (and pre-ordering the new cookbook — we already have the original!). What brand/type of curry powder did you use? PS: Thanks for adding so much deliciousness to our lives!
Jeffrey
You can use any brand you find in the spice section. Enjoy it!
Elizabeth Hudswell
made this tonight for the first time. added the red chili flakes, they gave a nice warmth but all the other flavors came through. my family loved it. now on our rotation list. love your website. sausage and shells was a hit last week.
Jeffrey
I’m so honored!
Karen
Made this tonight in my 6 qt Instant Pot and got the burn notice. No problem though. I just let it depressurize and added 1/2 cup liquid, stirred, and cooked for 1 minute and let natural release. I think it’s because of all the spices….maybe?? Anyway, it was delicious.
Jeffrey
Strange! The burn issue is so weird with some pots – especially since yours didn’t even burn at all after giving you the “burn” notice. I think some pots are too overly sensitive with their calibrations.
Karen
Didn’t stop us from digging in! It’s such a short cook time so it’s easy to recover from. I will just use the higher Amy of liquid next time.
Steve
I know I can’t make this recipe as you have. Anything with spices mixed in, no matter how well I deglaze, will give me a burn warning. I have to treat the spices as a layer. In this case, between the chicken and rice.
Tiffany
Can you use regular long-grain white rice…and if so, for the same amount of time?
Thanks!
Bob Pulley
Made it today with brown rice, EXCELLENT. Needs the chopped dills for crunch and tartness and the tzatziki to kinda smooth things out. This one is a keeper.
Kate
Bob did you have to adjust time at all using the brown rice?
Laura
Hi Kate,
Further down the recipe, Jeffrey’s side tip for brown rice: “If you want your rice on the firmer side, pressure cook for only 1 minute instead of 3. For brown rice, pressure cook for 18 minutes. Same 10-minute natural release for each” 🙂
Ro
Jeffrey lists the time for brown rice as 18 minutes.
Jon
Does that overcook the chicken though? How does that make sense compared to 3 min cook time for white rice? Thanks.
Jeffrey
Not at all
Kim
Made this tonight and it was excellent! Extra bonus it is super fast and easy.
Cyndi
Hi. This looks delicious and can’t wait to try it. I want to use breasts instead of thighs, do you have a recommendation on cooking time?
Jeffrey
Same time!
Julie
What if they’re frozen chicken breasts?? Will this work or do I need to add more time? Ty. New to the whole IP situation.
Jeffrey
Thaw them for this recipe.
Julie
Ok. Guess it will be for another day! Thnx …
Teresa Mayberry
I have a lot of chicken breasts in my freezer. If I substitute breasts for thighs, should I make any adjustments?
Judy Hoctor
Just tried this tonight. I added the cayenne and hot red pepper flakes. The flavor was great. I cooked it for 3 minutes, but I think 1 minute would have been better for the rice, which we like a little firmer. Since it took a while to come to pressure, that short 3 minutes is deceiving (my usual rice takes only 3 minutes, but it comes to pressure much quicker without all the extra ingredients). I was just very uncomfortable with the idea of cooking meat for such a brief amount of time! Very tasty and easy in one pot.
Tayna
I got the burn notice too (6QDuo), and have never had this notice on any of Jeffey’s recipes. But, we just let it natural release for 10-15 minutes and the rice ended up cooking perfectly. It was still D.E.L.I.C.IO.U.S! Odd, because we make plain rice a couple times a week in our IP, seemed the spices were the culprit – could that be possible? Would still try again, and maybe not stir the rice. 🙂
Jennifer
I have a pot that gives me burn notice quite often. I have noticed no matter how much i clean it, soak it, scrub it, when it dries, it’s like you can see outlines of rice and it looks almost like starch on the pot. I’ve started using my Norwex paste, or barkeepers friend to get the bottom of my pot super shiny and remove those “starch stains” and that helps. I have to be very diligent about it, didn’t have issues till i had my pot a few years.
Jeffrey
Hey everyone! I’m thrilled this one seems to be a big hit so quickly! If you had burn issues, I’m sorry about the inconvenience. While this didn’t happen to me (I’d never release a recipe that gave me such an issue), some models of pots are just more sensitive than others. Therefore, I’ve tweaked the recipe ever so slightly to ensure this shouldn’t happen to anyone, regardless of model with the exact same outrageously delicious results. Enjoy!
Timothy Hoffman
Your revised recipe works so much better than the original. I just made this for a very picky eater that I am caring for right now. Instant hit! Thank you. (Hope we get a 3rd cookbook from you next year!)
Gregg
Do you think I can add some vegetables like chopped carrots into this before pressure cooking?
David
Made this for the family and it was a hit! So easy and packed with flavor! Great dish, thanks for posting!
Debbie
For the rice, are you measuring using the standard cup or with the rice cup that comes with the instant pot?
Jeffrey
Regular!
Sue
We both loved it! I made it for Shabbat dinner with the spicy suggestions and it was perfect for my taste – my husband always likes things hotter. I bet the leftovers will be even better – we are having it for Sunday night too.
Next time, I will try your regular shawarma recipe with my home made pita.
Beverly
How can your recipes be adapted for the 3 quart instant pot?
NED
Hello, is the cook time different if I use plain long-grain rice or jasmine rice?
Thanks!
Heather
I made your chicken shawarma not too long ago and still have the spice infused oil leftover on my fridge. Any chance I can throw that in when I make this recipe at Step 3? If so, how much do you recommend I use? Any other adjustments I should make to the recipe? Mahalo!
Christine Laycock
Will brown rice really need 18 minutes vs. the 1-3 minutes for white basmati? That seems like a huge difference. I’ve got it in the pot now – can’t wait to try this!
Thanks!
Emma
I was wondering this too – how did it go?
Steve
Brown rice is at least 15 minutes at high pressure. There’s a huge difference in cooking times between white and brown
Brittney
If you premixed shawarma seasoning, how much would you use instead of the spices you used?
Julie
I think I saw somewhere he said 6T
Susie
This looks so good!! What would be a sub for the seasoned salt? Thank you!!
Sue Warshell
As another person said, made it for Shabbat- my husband loves spicy foods and it hit the spot. Even better heated up the next day.
BTW, when I bought my instant pot (duo evo plus) the cashier told me I had to watch your channel. So glad he did! Lanzman!
Jeffrey
Love!
Amy
My favorite restaurant serves something similar with firm lentils mixed into the rice- so yummy! Do you think I could throw in a cup with this recipe? Should I add more liquid? Or would they turn to mush?
Karma
I’m thinking similarly. I love this recipe and I want to make a chickpea version for my vegetarian daughter. Should I change anything? Add the chickpeas at the same time as the rice so they soak up flavor or at the end just stirred in?
Karma
I tried it and yum! I followed the recipe exactly, but instead of adding chicken I added 2 cans of rinsed chickpeas. It was perfect!
Cheron
That’s clever ! I’m going to steal your idea thanks 🥰
Alice
Delicious. I used drumsticks (as that was what I had in the freezer) instead of thigh meat. Will definitely cook this again! 🤤
Maria
I only had bone in thighs but no big deal, meat just fell off the bones when it was done and just as delish! Sever with a little garlic naan and a app of Samosasand all is right with the world, lol!
Melissa
I have a new 3 qt IP in my camper. I have not used it yet. Would this recipe fit in it or do I need to halve everything?
Hezzie Mae
I just made this today for my daughter. Since I’m the cook thought I should give it a try. OMG! So good! My mom tested it too and told me I could make it for her too. Seems like more often than nor we are making Pressure Luck recipes for dinner these days. Thanks for sharing your gift of cooking with us!
Heather Marshburn
This was awesome! I used chicken breasts, white onion, and I left out the turmeric. I will add this to my regular rotation, although next time I’m going to try brown rice to make it a tad healthier. Thanks for this great, easy, recipe, Jeff!
Trish
This was delicious, but if I make it again I think I’d cut the butter and oil in half. . . it seemed a little greasy to me. Great flavor, though, and super easy. Thanks!
Joan
Madras is excellent
Lynn R
Oh. My. Gracious! This was delish! I mean a one pot dish in 20ish minutes total that is super tasty – yes please, had to leave out the curry powder (I was out), but added the cayenne and red pepper flakes, oh, and I threw in a handful of frozen peas to make myself feel like I had a veggie too lol! My husband loved it, this will definitely be in the rotation.
Daniel Olson
I made this twice this week!
Andrew
This came out so good the first time I made it again like 3 days later. The second time I diced an eggplant real small and sauteed it down to almost mush then did the rest as instructed. I just felt that it needed a bit more vegetable if I was going to serve it as a one-pot meal.
Maggie Dennis
Will this freeze/reheat okay,can anyone tell me please? I live alone and don’t like to waste food ( or eat same food each day)
thanks for any advice
Billie Jo Sword
Do you have a serving size for this? I am trying to track for dietary purposes but there’s no division of how many this recipe as made feeds.
Noreen Welch
Can I use Spanish style yellow rice? Do I need to change any of the spices?
Wendy
Since I am following WW, I adapted this to lower points (cut the oil and butter in half, used chicken breasts and brown rice). FANTASTIC!!! Husband and son both had seconds. Thanks for creating another meal for me to add to the rotation!
Lori
OMG this was amazing (I even surprises myself). Followed it to the letter, omitting the cayenne and red pepper – i know my fam and it was outstanding. Didn’t want to risk the rice being hard so cooked for 4 min instead of 3 (I used long grain white) and it was a tad mushy) but the flavor and color was WOW! made a tomato/cuc salad and bought tzatziki. Thx for the inspiration! I always look to PYL first and this didn’t disappoint!
Celina
I can’t wait to try this! I made the other chicken shawarma the other day and my entire family loved it! Even my 4 year old loved it. I made Naan to eat them on and the only reason we still have left overs is because we ate all the naan. So looks like I need to make more.
AB
Turned out awesome! I dod cut the spices in half and left out the cayenne and red pepper in (successful!) attempt to get the picky toddler to eat it, and it was still so good! Ended up making a second batch of this and some tzatziki to munch on for lunches during the week.
Hasan
Fantastic recipe. Just made it and it was wonderful! And so easy to make for a complete beginner like me. I served it with the Tzatziki like suggested and it went very well together.
The hardest part was slicing the chicken thighs into strips, haha. I’m a complete beginner but that took me at least 20 minutes! I might need a sharper kitchen knife. 🙂
Thank you for posting this!
Zan
I had the same problem, lol! I found that if I partially freeze the chicken it is so much easier to slice up!
Mary
My daughter is allegic to butter. Is it okay to omit the butter?
Sarah
So good and really easy! It was gobbled up by everybody. To us it tasted more southeast asian inspired than a shwarma, but still delicious.
Susan Green
I made this today an it turned out perfect. I did the updated version, no burn notice. I also cooked it for 2 minutes and the rice was amazing! My house smells soooo good…another fabulous recipe!!..6 for 6.
Cristina
Just made this as a last minute dinner, because our original dinner plan got mixed up! The whole kitchen smells wonderful, and it tastes delicious! I didn’t have any thawed chicken on hand, so I subbed a can of drained chickpeas. Worked beautifully! Thanks for another great recipe!!!
Sharon
This recipe is D E L I C I O U S along with being super easy! I cut the recipe in half and used my 3qt Instant Pot.
Kay
This is one of our favorites and it makes tons of yummy leftovers! I’ve added bell pepper in with the onion and I have it with some warmed up pita bread. Yum.
Lori Stephens
Amazing and a keeper! Skip the Tbsp of added salt, was way too salty. And our brown basmati rice didn’t cook so use white or do brown on the side. We loved it though!! So yummy! Great flavors.
Caryl
This was delicious!!! I too am wondering about adding veggies. Has anyone tried this? or should I just do a salad on the side?
acm
any idea if this could be done in a slow cooker? I don’t have an instant pot yet. just wondering how to guess the time…
Christine S
I would like to do this with thin chicken breast. Will it be over cooked?
Rhonda
I would like to cut this recipe in half. I have a 6 quart IP; how long would I set it to cook?
Keith Ottsman
Jeffrey, yet again, you gave us something awesome. my family thanks you for this delicious dish!!!
This is going into our rotation now.
Dill pickles as a topping?? Never thought that would be so amazing!
Jeffrey
So glad you liked it!
Laura
Thank you for this recipe! I made it before without the rice and with chicken thighs and we loved it so much. This time I only had chicken breasts and was worried it wouldn’t be as good. But still so good! I think thighs are better. But Don’t hesitate if you only have the breasts on hand!
Jeffrey
You’re so welcome!
Bev
Now I know what’s going to be for dinner tonight!
Jeffrey
Great idea!
Art
at the end of the rest period I added thick cut frozen mixed veggies an let them thaw in the heat of the pot and it was great.
Frances
This looks lush!
I’m in the UK and have no idea as to what ‘seasoned salt’ is or even if it exists here?
What can I use instead?
Thank you.
Jeffrey
Get some Lawry’s sent to you from the states! Life changing and then you can introduce it to all your friend and maybe they’ll gain a prescence across the pond 😉
Zan
How many people will this serve? Has anyone doubled the recipe? Any tips for that or just straight across double everything?
Steven
This is amazing. So tasty. A revelation!
Jeffrey
So glad!