Harissa chicken wraps with Instantpot

Tender chicken thighs slowly braised in harissa, warm spices, and onions until they are juicy and falling off the bone. This slow cooked harissa chicken is ideal for stuffing into flatbreads with creamy tzatziki and a fresh herb and red onion salad. It is a flexible recipe that works just as well for meal prep as it does for a relaxed dinner.

The Instant Pot makes slow cooking easy and reliable, giving you deep flavour without needing to watch the stove.

Servings: 4 people, with leftover chicken
Prep time: 15 minutes
Cook time: 2:30–3 hours
Total time: approx. 3 hours
Appliance: Instant Pot multicooker 

Ingredients

Harissa chicken

• 1.3 kg chicken thighs, bone-in and skinless (about 8 thighs)
• 2 tbsp harissa paste
• 500 ml chicken stock
• 2 brown onions, cut into wedges
• 2 cloves garlic, thinly sliced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp dried oregano
• Oil, for browning
• Salt and black pepper, to taste

To serve

• 4 flatbreads
• 250 ml tzatziki, shop-bought or homemade

Herb and red onion salad

• 1 large red onion
• Juice of 1 lime
• Large handful of fresh herbs (about 15 g), such as mint and parsley
• 1 tsp sumac (optional)
• Salt and black pepper

Preparation method

Prepare the vegetables
Cut the onions into wedges and slice the garlic. Set aside.

Brown the chicken
Select Sauté on the Instant Pot and set it to high. Add a small amount of oil and brown the chicken thighs in two batches until lightly coloured. Remove the chicken and set aside.

Cook the onions and spices
Add the onions to the inner pot and deglaze with a splash of the stock, scraping up any browned bits from the bottom. Cook for 5–8 minutes until softened. Add the garlic and cook for 1 minute. Reduce the sauté setting to medium-low to prevent burning.

Stir in the harissa paste, cumin, coriander, cinnamon, and oregano. Cook for 1 minute until fragrant, then pour in the remaining stock. Season with salt and pepper.

Slow cook the chicken
Return the chicken thighs to the pot, making sure they are mostly submerged. Close the lid and select Slow Cook on low. Cook for 2½ to 3 hours, until the chicken is very tender and easily pulls away from the bone.

Shred or store
Press Cancel. You can store the chicken whole in the cooking liquid, or remove the thighs, discard the bones, and shred the meat. Taste and adjust seasoning if needed. The chicken keeps well in the fridge and is perfect for wraps, sandwiches, or baked potatoes.

Prepare the salad and serve
Warm the flatbreads according to the package instructions. Thinly slice the red onion and mix with the lime juice, herbs, sumac (if using), and a pinch of salt and pepper.

Spread tzatziki over each flatbread, add warm shredded chicken, and finish with the herb and red onion salad. Roll up and serve immediately.

The Instant Pot allows you to slow cook chicken evenly while locking in moisture and flavour. Using the Slow Cook function gives you tender results without drying out the meat, making it ideal for spiced dishes like this harissa chicken.

Discover more flavour-packed meals in our Instant Pot recipes.

Looking for a versatile kitchen upgrade? Explore our full Instant Pot multicooker collection and find the model that suits your cooking style.