Description
This delicious Beef Instant Pot Gyros recipe transforms a marbled beef roast into tender, flavorful gyro meat infused with Mediterranean spices. Utilizing the Instant Pot for pressure cooking ensures the beef becomes juicy and succulent in a fraction of traditional cooking time. Served with classic tzatziki sauce, fresh vegetables, and optionally wrapped in warm pita bread or presented as a burrito bowl with cauliflower rice, this versatile dish brings the vibrant flavors of Greek street food right to your kitchen.
Ingredients
Scale
Spice Mix
- 2 teaspoons salt
- 1 tablespoon cumin
- 1 tablespoon dried parsley
- 1 teaspoon sesame seeds
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/4 teaspoon coriander
- 1/4 teaspoon rosemary
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ginger
- 1/8 teaspoon cloves
- 1/8 teaspoon turmeric
- 1/8 teaspoon cayenne pepper
Main Ingredients
- 1 beef roast (well marbled, 2-3 pounds)
- 2 tablespoons olive oil
- 1 large red onion (sliced, divided)
- 1 tablespoon garlic (smashed and minced)
- 1/2 cup beef broth
- Juice from half a lemon (for cooked beef)
To Serve
- Tzatziki Sauce
- Cauliflower Rice
- Cherry tomatoes (sliced)
- Sliced cucumbers
- Fresh mint (chopped, optional)
- Fresh dill (chopped, optional)
- Warm pita bread (optional)
Instructions
- Prepare Spice Blend: In a small bowl, combine all the listed spices thoroughly, ensuring an even distribution. Missing one or two minor spices that are only used in small quantities won’t significantly affect the flavor.
- Slice the Beef: Pat the beef roast dry with paper towels. Using a sharp serrated knife, cut the beef into two or more chunks; the more pieces, the faster and more even the cooking will be.
- Rub Spices on Beef: Generously coat all pieces of beef with the spice mixture, making sure to cover all surfaces to maximize flavor.
- Sear Beef – First Half: Turn the Instant Pot to ‘Sauté’ mode and heat the olive oil. Place half the beef chunks in the pot without crowding them. Sear each side for 1-2 minutes until well browned, using tongs to flip carefully, then remove to a plate.
- Sear Beef – Second Half: Repeat the searing process with the remaining beef chunks, ensuring each piece has a nicely browned crust.
- Add Aromatics and Broth: Turn off the sauté function. Add all seared meat back into the Instant Pot along with half of the sliced red onion, minced garlic, and beef broth. Do not add lemon juice at this point.
- Seal and Pressure Cook: Secure the Instant Pot lid and set the valve to ‘Seal.’ Pressure cook on high for 90 minutes if the beef is cut into multiple chunks or 110 minutes if the roast is in fewer larger chunks.
- Natural Pressure Release: Once cooking is complete, allow the Instant Pot to release pressure naturally for 10-15 minutes without interference to maintain moisture and tenderness.
- Quick Release Remaining Pressure: Carefully move the pressure valve to ‘Vent’ to release any remaining steam. Open the lid after steam dissipates.
- Check Tenderness: Test a forkful of meat for tenderness. If the beef is still chewy, reseal the lid and pressure cook an additional 10 minutes.
- Shred the Beef: Remove the beef from the pot and shred it using two forks until the desired texture is achieved.
- Optional Broiling for Crispiness: For crisp edges, spread shredded beef on a baking sheet, drizzle with cooking juices, and broil on high with the rack close to the flame for 5-10 minutes, flipping every 2 minutes to avoid burning.
- Add Lemon Juice: Squeeze fresh lemon juice over the shredded beef to brighten the flavor.
- Serve with Tzatziki: Always serve the shredded beef with a generous amount of tzatziki sauce for creamy balance.
- Presentation Options: Serve as a bowl with cauliflower rice, cherry tomatoes, remaining sliced red onions, cucumbers, and fresh herbs or wrap everything (except cauliflower rice) in warm pita bread to enjoy as gyros.
Notes
- If you lack some of the minor spices, the dish will still be delicious using the main spices like cumin, oregano, and parsley.
- Cutting the beef into smaller pieces before cooking helps reduce pressure cooking time and promotes even cooking.
- The optional broiling step adds a smoky, crispy dimension to the gyros but can be skipped if you prefer softer meat.
- Tzatziki sauce is essential to balance the robust and spicy flavors of the seasoned beef.
- For a lower-carb option, use cauliflower rice instead of pita bread to keep the dish light and gluten-free.
- Searing the meat before pressure cooking locks in flavor and creates a rich crust, enhancing the final dish.
