Pressure-Cooker Shredded Chicken Gyros

• 2 medium onions, chopped
• 6 garlic cloves, minced
• 1 teaspoon lemon-pepper seasoning
• 1 teaspoon dried oregano
• 1/2 teaspoon ground allspice
• 1/2 cup lemon juice
• 1/4 cup red wine vinegar
• 2 tablespoons olive oil
• 2 pounds boneless skinless chicken breasts
• 8 whole pita breads
• Toppings: Tzatziki sauce, torn romaine and sliced tomato, cucumber and onion

1. In a 6-qt. electric pressure cooker, combine the first 8 ingredients; add chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°.
2. Remove chicken; shred with 2 forks. Return to pressure cooker. Using tongs, place chicken mixture on pita breads. Serve with toppings.
3. Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

onions, garlic, lemonpepper seasoning, oregano, ground allspice, lemon juice, red wine vinegar, olive oil, chicken breasts, pita breads, tomato

Taken from www.tasteofhome.com/recipes/pressure-cooker-shredded-chicken-gyros/ (may not work)