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Add the butter and olive oil to the Instant Pot, hit 'Sauté' and adjust so it’s on the 'More' or 'High' setting. Once melted and the oil begins to bubble, add in the yellow onion and garlic and cook for about 3-5 minutes.
Next, add in the chicken thighs followed by the paprika, turmeric, cinnamon, curry powder, cumin, seasoned salt, black pepper, cayenne pepper and crushed red pepper flakes. Stir well so all the spices are mixed in with everything in the pot.
Then, add in the garlic (or chicken) broth. Stir very well, deglazing/scraping the bottom of the pot.
Secure the lid, hit the 'Keep Warm/Cancel' button and then hit 'Manual' or 'Pressure Cook' High Pressure for 7 minutes. Quick release when done.
Prepare your shawarma wrap by taking some pita, spreading on some hummus, laying in some chicken and yellow onion, topping with some strands of red onion, diced cucumber and some tzatziki. Top it off by drizzling the incredible spiced-infused oil we cooked our shawarma in over the top. Wrap it together nice and tightly.