Shawarma:
1/2 cup olive oil
1/4 cup lemon juice (juice of 1-2 lemons)

2 tsp smoked paprika*
2 tsp cumin powder*
2 tsp black pepper
1 tsp red pepper flakes*
1 tsp salt
1/2 tsp cinnamon*
1/2 tsp turmeric*

4 cloves garlic, minced
1 large onion, chopped

4 lbs boneless, skinless chicken thighs (whole)

1. Mix all the ingredients together and marinate, refrigerated, for at least one hour.
2. Instant pot cooking directions: Transfer the chicken into your Instant Pot. Close the lid. Cook on high pressure for 8 minutes (natural release). Remove the chicken using a slotted spoon. (Save extra liquid and use it in place of water when you cook the rice.)
   Oven cooking directions: Transfer the chicken (with marinade) to a 9″ x 13″ pan. Bake at 425 for about 40 minutes. Let the chicken rest for five minutes.
3. Optional step: If you want crispier chicken, heat some of the leftover oil (that the chicken was cooked in) in a large skillet over medium-high heat. Add the chicken and sear for a couple minutes, just it starts to brown.
4. Serve with rice or in pitas. If you make rice, use the leftover liquid from the chicken in place of water. It adds lots of flavour.

* I double this.

This recipe can be doubled if using the 8qt Instant Pot.

Garlic sauce:
4 garlic cloves, peeled
2 Tbsp lemon juice
1/2 tsp salt
1/2 tsp sugar
1/4 tsp parsley
1 egg
1 cup oil (vegetable, avocado… I personally don’t like it with olive oil as it gives it an odd flavour)

1. Combine all the ingredients except the oil in a blender.
2. Blend starting on low, slowly working up to medium speed.
3. Slowly pour the oil in, while continuing to blend. (This step is important because if you don’t pour slowly, the consistency may not turn out right. The slower you pour, the thicker it becomes, so adjust according to the consistency you like. I like to put it in a squeeze bottle, so I usually make it thinner than mayo.)
4. Taste it and adjust to your liking (more salt, sugar, lemon…).
5. If for some reason the consistency isn’t right, you can stir some mayonnaise in to fix it.

Optional toppings:
Lettuce
Tomato
Cucumber
Red onion
Humus
Dill pickle
Pickled turnip
Hot sauce
Sumac (spice)

1 pound of elbow pasta

4 cups chicken (or vegetable) broth

2 cups of sharp cheese

Few drops of hot sauce (optional)

1 Tbsp dijon mustard

1/2 cup milk

2 Tbsp butter

1. Place pasta in your Instant Pot with chicken broth.
2. Push manual (high pressure) and set the timer to 5 minutes. Do a quick release.
3. Place your Instant Pot on sauté. Stir in milk, butter, mustard and hot sauce.
4. Stir in cheese and stir until melted about 1-2 minutes. Remove from heat and serve.