1

To a pressure cooker or Instant Pot, add the chicken thighs, stock, cinnamon stick, bay leaf, 1 tbsp sumac, and 1 tsp salt. Peel and halve 1 onion and add to pot. Seal and cook under pressure on High for 20 minutes.

2

While the chicken cooks, finely chop the remaining 2 onions. In a large skillet, heat the olive oil on low. Add the onion. Season with 1/2 tsp salt and 1 tbsp sumac. Cook until very tender, stirring often.

3

When chicken is cooked through, let cool, then remove bones and shred the meat into a medium bowl. Stir in the cooked onions.

4

Divide the chicken mixture among the pitas. Roll tightly. In a large nonstick skillet or griddle, toast chicken rolls seam sides down until crispy.

5

Serving size: 1 roll