Instant Pot Chicken Shawarma

Ingredients:

Juice of 2 lemons
¼ cup olive oil
2 tablespoons yogurt
6 garlic cloves minced
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons coriander
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon turmeric
½ teaspoon ground cinnamon
2 pounds boneless skinless chicken thighs
1 onion thinly sliced

Directions:

Stir together the lemon juice, olive oil, yogurt, garlic, cumin, paprika, coriander, salt, pepper, turmeric, and cinnamon.

Add the chicken and onion and turn to coat well.

Marinate the chicken for anywhere from 20 minutes to 2 hours (if you plan to marinate it for longer, I recommend leaving out the yogurt until just before you are going to cook the chicken.)

To cook it in the Instant Pot, place the chicken and onions in the pot, cover and seal it, and set it to pressure cook on high for 12 minutes. Once the cooking time is up, let the pressure release naturally. Once the pressure valve has dropped, open the pot and remove the chicken and onion with a slotted spoon, and transfer them to a foil-lined sheet pan. Use the spoon or a fork to shred the chicken into smaller pieces and arrange it in a single layer on the pan.

Put the sheet pan with the shredded chicken under the broiler and broil for 8 to 15 minutes, checking frequently, until it begins to blacken and char in spots.
Serve hot.