1. Prepare the Chicken and Marinade: In a large bowl, combine the cut chicken pieces, sliced onion, minced garlic, olive oil, lemon juice, cumin, smoked paprika, coriander, turmeric, cayenne pepper (if using), black pepper, and salt. Toss everything together until the chicken and onion are thoroughly coated with the spices.

2. Add to Instant Pot: Pour the seasoned chicken mixture into the inner pot of your Instant Pot. Add the chicken broth to the pot, ensuring it’s distributed evenly. Do not stir after adding the broth, as this can sometimes prevent the pot from coming to pressure correctly.

3. Pressure Cook: Secure the lid on your Instant Pot, making sure the sealing valve is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time for 10 minutes on high pressure.

4. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes. This helps the chicken stay tender and juicy. After 5 minutes, carefully switch the sealing valve to the “Venting” position to quick release any remaining pressure.

5. Shred the Chicken: Carefully remove the lid. Using two forks, shred the chicken directly in the pot. The chicken should be incredibly tender and easy to shred. Stir the shredded chicken with the onions and accumulated juices in the pot to ensure it’s well coated with all the delicious flavors.

6. Assemble Your Bowls: Serve the shredded chicken and onion mixture over a bed of cooked rice or quinoa. Top with your favorite fresh toppings like chopped cucumber, diced tomatoes, shredded lettuce, and a sprinkle of fresh parsley. Drizzle with plain Greek yogurt or tahini sauce for an authentic finish.