Instant Pot Chicken Shawarma

Peel, wash and dice your onion.
Turn your Instant Pot on to sauté mode. Add in oil and onions, allowing to cook until golden brown, stirring occasionally
Turn off sauté mode when onions are golden brown.
Add into Instant Pot chicken thighs and salt.
Add lemon juice into the container of chicken thighs, swooshing to get remaining marinade incorporated with it. Drain into Instant Pot on top ofchicken
Close the lid of the Instant Pot. Set valve to seal.
Cook on pressure cook high heat for 8 minutes.
Allow Instant Pot to natural release for 10 minutes, meaning that when it has completed 8 minutes of cooking, do not open the lid until 10 minutes have passed.
Carefully open the lid of the Instant Pot and turn off the pressure cook mode.
Turn on sauté mode and cookout the remaining liquid, stirring occasionally.
Serve however you prefer, whether with rice or in bread. Enjoy!

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