Instant Pot Greek Gyros Recipe

Weeknight dinners at our house can often feel like a culinary tightrope walk – balancing speed, ease, and, most importantly, flavor. We crave dishes that are exciting enough to break the monotony of the usual rotation, yet simple enough to whip up after a long day. Enter these Instant Pot Greek Gyros. From the very first bite, my family was hooked. The tender, flavorful beef, infused with aromatic Mediterranean spices, nestled in warm pita bread with creamy tzatziki and crisp vegetables – it’s a taste of Grecian paradise right in your kitchen. What truly sets this recipe apart is the Instant Pot magic. In under an hour, including marinade time, you can have gyros that taste like they’ve been slow-cooked for hours. Forget spinning cones of meat; this streamlined method delivers authentic gyro flavor with minimal effort. Whether you’re a seasoned Instant Pot pro or a curious beginner, this recipe is your passport to a quick, healthy, and incredibly satisfying Greek feast. Get ready to transform an inexpensive beef roast into a family favorite that will transport your taste buds straight to the sun-kissed shores of the Aegean.

Ingredients

For the Gyros Meat:

• 1 1/2 lbs beef roast, top sirloin, round, or another inexpensive roast, sliced thinly (about a quarter-inch) across the grain and about 1 1/2 inches wide.
• 2 tablespoons olive oil
• 2 to 3 cloves finely minced garlic or 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon oregano
• 1/2 teaspoon marjoram
• 1/4 teaspoon freshly ground pepper
• Pinch of ground allspice
• Pinch of ground nutmeg
• 1/4 cup red wine vinegar
• A good squeeze of lemon, about 1 tablespoon
• 1/4 cup water

For Serving:

• Soft pita bread
• Lettuce, sliced
• Tomatoes, chunked
• Red Onion, thinly sliced
• Tzatziki (recipe below)

For the Tzatziki Sauce:

• 1/2 a large cucumber, peeled and seeded
• 1 cup plain full-fat Greek yogurt
• 2 large garlic cloves, finely minced or 3/4 teaspoon garlic powder
• 1 tablespoon extra virgin olive oil
• 1 tablespoon white vinegar
• 1/2 teaspoon salt
• 2 teaspoons minced fresh dill or about 1/2 teaspoon dried

Instructions

Step 1: Prepare the Marinade and Marinate the Beef (Night Before or at Least 30 Minutes)

The secret to truly flavorful gyros lies in the marinade. Starting this step ahead of time, ideally the evening before you plan to cook, allows the beef to fully absorb the aromatic spices and tenderizing acids. Begin by preparing your beef roast. Choose an inexpensive cut like top sirloin or round roast, as these cuts become incredibly tender and flavorful when pressure cooked. Slice the roast thinly, about a quarter of an inch thick, against the grain. This crucial step ensures that the meat is tender and easy to chew in the final gyros. Aim for slices that are roughly an inch and a half wide – manageable for both marinating and fitting into pita bread later.

Place the sliced beef into a large Ziploc bag. For extra security against leaks and to make the marinating process cleaner, place the Ziploc bag inside a bowl. Now, in a separate small bowl, let’s create the marinade. Pour in the olive oil, the base for flavor and moisture. Add the minced garlic (fresh is best for a robust flavor, but garlic powder works in a pinch for convenience). Then, introduce the heart of the Greek flavor profile: the spices. Sprinkle in the salt, oregano, marjoram, freshly ground black pepper, ground allspice, and a pinch of nutmeg. These spices, quintessential to Greek cuisine, create the signature gyro aroma and taste. Mix these dry ingredients together to form a fragrant paste.

Next, add the wet components to the marinade. Pour in the red wine vinegar, which tenderizes the meat and adds a tangy depth. Squeeze in the juice of about one tablespoon of lemon – the bright acidity further tenderizes and brightens the flavors. Finally, add a quarter cup of water to help distribute the marinade evenly and keep the meat moist during cooking. Mix all the wet ingredients into the spice paste until well combined.

Pour the marinade mixture over the sliced beef in the Ziploc bag. Now comes the important part: massage the marinade into the meat. Use your hands to gently rub and coat every slice of beef, ensuring that each piece is generously covered in the flavorful mixture. Once the meat is thoroughly coated, pull up the Ziploc bag to expel as much air as possible before sealing. This minimizes air exposure and maximizes marinade contact with the beef. Seal the bag tightly and place it in the refrigerator.

Allow the beef to marinate overnight, or for at least 30 minutes if you are short on time. The longer the marinating time, the more flavorful and tender the gyros will be. If possible, turn the bag several times during the marinating process to ensure even distribution of the marinade. While the beef is marinating, this is also the perfect time to prepare your tzatziki sauce. Grate and drain the cucumber for the tzatziki sauce (instructions below) and refrigerate it overnight to allow excess moisture to drain out, resulting in a thicker, creamier sauce.

Step 2: Pressure Cook the Gyro Meat

When you are ready to cook the gyros, prepare your Instant Pot. Pour one cup of water into the inner pot. This water is essential for creating steam and pressure within the Instant Pot, which is how the meat will cook. Place the trivet inside the Instant Pot. The trivet elevates the meat above the water, preventing it from boiling and allowing it to steam and pressure cook properly.

Remove the marinated beef from the refrigerator and drain off the excess marinade. While the marinade has infused the meat with flavor, we don’t want to cook it in the Instant Pot, as it can become diluted and less impactful. Carefully place the drained gyro meat on top of the trivet in the Instant Pot. Try to arrange the meat in a pile, aiming to keep as much of it as possible on the trivet. You can lay a few larger slices across the bottom of the trivet to create a base and prevent smaller pieces from falling through. Don’t worry if some pieces of meat fall through the trivet – they will still cook and be delicious.

Close the Instant Pot lid and ensure the valve is set to “Sealing.” Set the Instant Pot to “High Pressure” and cook for 7 minutes. The pressure cooking time is relatively short because the beef is thinly sliced, allowing it to cook quickly and remain tender. Once the 7 minutes of high-pressure cooking are complete, allow the Instant Pot to naturally pressure release for 10 minutes. This means letting the pressure release on its own as the Instant Pot transitions to the “Keep Warm” setting. Natural pressure release helps to keep the meat moist and tender. After 10 minutes of natural pressure release, manually release any remaining pressure. Carefully turn the pressure release valve to the “Venting” position to quickly release any leftover pressure. Be cautious of the steam escaping as it will be very hot.

Once all pressure is released and the float valve has dropped, carefully remove the lid of the Instant Pot. Remove the cooked gyro meat from the Instant Pot and set it aside, lightly covered with foil or a lid to keep it warm while you prepare the pita bread and tzatziki.

Step 3: Steam the Pita Bread in the Instant Pot (Optional but Recommended)

Steaming pita bread in the Instant Pot is a fantastic way to achieve perfectly soft and pliable pitas that are warm and ready to wrap around your delicious gyro meat. This step is optional, but it elevates the gyros experience significantly.

To steam the pita bread, you’ll need to create a raised platform inside the Instant Pot to keep the pita bread above any liquid. Use something to elevate the trivet about three to four inches from the bottom of the Instant Pot. Several tightly crumpled balls of aluminum foil work perfectly for this purpose. Place these foil balls in the bottom of the Instant Pot, then place the trivet on top of the foil balls. Ensure the trivet is stable and elevated.

Wrap several pita breads (depending on how many gyros you plan to make) in a large, thin kitchen towel. Wrap the towel around the pitas several times, making sure they are completely enclosed. This towel will protect the pitas from direct steam and prevent them from becoming soggy. Carefully place the wrapped pitas on the trivet inside the Instant Pot. Make sure that none of the towel is touching the water at the bottom of the pot.

Close the Instant Pot lid. Set the Instant Pot to the “Steam” setting and set the timer for just one minute. Pressure steaming pita bread is very quick. Once the Instant Pot begins to make noises and you see a little steam starting to escape from around the back of the lid (this happens very rapidly with the steam setting), immediately push the “Cancel” button to stop the steaming process. Do not allow the Instant Pot to fully come to pressure for steaming pita bread.

Carefully remove the pita bread from the Instant Pot. Unwrap the pitas from the damp kitchen towel and immediately wrap them in a dry kitchen towel to keep them warm. Warning: some of the pita bread may be slightly damp from the steam. It’s a good idea to steam one or two extra pitas just in case some become too wet. The slight dampness quickly dissipates as they are wrapped in a dry towel, leaving you with perfectly soft and warm pita bread.

Step 4: Prepare the Tzatziki Sauce

While the beef is marinating and/or cooking, you can prepare the tzatziki sauce. Start by peeling and seeding half of a large cucumber. Seeding the cucumber helps to reduce excess water in the tzatziki. Grate the cucumber using a box grater or food processor. Place the grated cucumber in a fine-mesh sieve or cheesecloth-lined bowl. Sprinkle the grated cucumber with a pinch of salt. The salt helps to draw out excess moisture. Let the cucumber drain for at least 30 minutes, or ideally overnight in the refrigerator as suggested in the “Note” of the original recipe. Squeeze out as much excess liquid as possible from the grated cucumber. This step is crucial for a thick and creamy tzatziki sauce, not a watery one.

In a medium bowl, combine one cup of plain full-fat Greek yogurt. Full-fat yogurt provides the best creamy texture and flavor for tzatziki. Add the drained grated cucumber to the yogurt. Finely mince two large garlic cloves (or use 3/4 teaspoon of garlic powder) and add them to the bowl. Pour in one tablespoon of extra virgin olive oil and one tablespoon of white vinegar. The olive oil adds richness and flavor, while the white vinegar provides a pleasant tang. Add half a teaspoon of salt and two teaspoons of minced fresh dill (or about 1/2 teaspoon of dried dill). Fresh dill is preferred for its bright, herbaceous flavor, but dried dill can be used in a pinch.

Stir all the tzatziki ingredients together until well combined. Taste and adjust seasoning as needed, adding more salt, vinegar, or dill to your preference. Cover the tzatziki sauce and refrigerate it for at least 30 minutes to allow the flavors to meld together. Chilling also helps to thicken the sauce. Tzatziki sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

Step 5: Assemble and Serve the Instant Pot Greek Gyros

Now that you have all the components ready – tender gyro meat, warm pita bread, creamy tzatziki, and fresh toppings – it’s time to assemble and enjoy your Instant Pot Greek Gyros!

Lay out a square of foil for each gyro you plan to make. Place a warm pita bread on top of each square of foil. Spread a generous spoonful of tzatziki sauce down the center of each pita bread. This creamy base adds moisture and flavor to every bite. Arrange several slices of the cooked gyro meat on top of the tzatziki sauce. Be generous with the meat – gyros are known for their hearty fillings! Top the meat with another dollop of tzatziki sauce. This second layer of tzatziki adds extra creaminess and moisture.

Now, add your fresh toppings. Sprinkle thinly sliced red onion, chunked tomatoes, and sliced lettuce over the tzatziki and meat. Feel free to customize your toppings with other gyro staples like Kalamata olives or sliced cucumbers if desired. Wrap up each gyro by folding in the sides of the pita bread and then rolling it up from the bottom, using the foil to secure the gyro and keep it neatly wrapped. Serve the Instant Pot Greek Gyros immediately while they are warm and the pita bread is soft. Enjoy your homemade taste of Greece!

Nutrition Facts

Serving Size: Approximately 1 gyro
Servings Per Recipe: 4-6 (depending on pita size and filling amount)

• Calories: Approximately 450-550 calories per gyro (estimated)
• Protein: 30-40g
• Fat: 20-30g
• Saturated Fat: 8-12g
• Cholesterol: 80-100mg
• Sodium: 800-1000mg
• Carbohydrates: 30-40g
• Fiber: 3-5g
• Sugar: 5-8g

Note: Nutritional information is an estimate and can vary based on specific ingredients used, portion sizes, and pita bread type. For precise nutritional information, use a nutrition calculator and input the specific brands and quantities of ingredients used.

Preparation Time

• Prep Time: 30 minutes (includes slicing meat, preparing marinade, grating cucumber for tzatziki)
• Marinating Time: Minimum 30 minutes, ideally overnight
• Cook Time: 7 minutes pressure cooking + 10 minutes natural pressure release + 1 minute pita steaming (optional)
• Total Time: 30 minutes + marinating time + approximately 30 minutes cooking and assembly time. Plan for approximately 1 hour and 30 minutes total, including marinating time of at least 30 minutes. Overnight marinating is highly recommended for optimal flavor.

How to Serve

These Instant Pot Greek Gyros are a complete and satisfying meal on their own, but here are some delicious ways to serve them and create a full Greek-inspired spread:

• Classic Gyro Platter: Serve the gyros unwrapped on a platter alongside extra tzatziki sauce, bowls of sliced tomatoes, red onions, lettuce, Kalamata olives, and feta cheese crumbles. This allows everyone to customize their own gyros and enjoy the individual components.
• Greek Salad Side: Pair your gyros with a refreshing Greek salad (Horiatiki salad). The crisp cucumbers, juicy tomatoes, briny olives, feta cheese, and oregano-infused dressing perfectly complement the rich gyro flavors.
• Lemon Roasted Potatoes: Serve alongside lemon roasted potatoes for a heartier meal. The tangy lemon potatoes are a classic Greek side dish that pairs wonderfully with gyros.
• Spanakopita (Spinach Pie): For a truly indulgent Greek feast, serve mini spanakopita triangles as an appetizer or side dish with your gyros. The flaky pastry and savory spinach and feta filling are a delicious addition.
• Greek Lemon Rice: A simple side of fluffy Greek lemon rice is a great way to round out the meal. The bright lemon flavor and light texture are a perfect counterpoint to the rich gyros.
• Appetizers: Start your Greek meal with classic appetizers like hummus and pita bread, dolmades (stuffed grape leaves), or saganaki (flaming cheese).
• Dessert: Finish your Greek feast with a sweet treat like baklava, galaktoboureko (Greek custard pie), or Greek yogurt with honey and walnuts.
• Drinks: Serve with refreshing drinks like iced tea, lemonade, or Greek wine (Retsina or Assyrtiko). For a non-alcoholic option, try a homemade Greek lemonade with mint.

Additional Tips for Perfect Instant Pot Greek Gyros

1. Don’t Skip the Marinade: The marinade is the key to authentic gyro flavor. Marinating the beef for at least 30 minutes, and ideally overnight, allows the spices to penetrate the meat and tenderize it beautifully. The red wine vinegar and lemon juice are crucial for tenderizing and adding that characteristic tang.
2. Slice the Beef Thinly Against the Grain: Slicing the beef thinly, about a quarter-inch thick, and against the grain is essential for tender gyros. Cutting against the grain shortens the muscle fibers, making the meat much more tender and easier to chew.
3. Don’t Overcrowd the Instant Pot: While the Instant Pot is efficient, overcrowding it can hinder proper cooking. Ensure the meat is placed on the trivet in a single layer as much as possible to allow for even cooking and pressure circulation. If you have a lot of meat, cook it in batches.
4. Adjust Spices to Your Preference: Greek flavors are all about balance. Feel free to adjust the spices in the marinade and tzatziki to your liking. If you prefer a stronger garlic flavor, add more garlic. If you like more oregano, increase the amount. Taste and adjust as you go to create your perfect Greek flavor profile.
5. Customize Your Toppings: While the classic gyro toppings of tomato, red onion, and lettuce are delicious, feel free to get creative and customize your gyros with other toppings you enjoy. Consider adding sliced cucumbers, Kalamata olives, feta cheese crumbles, banana peppers, or even a drizzle of hot sauce for a spicy kick.

Frequently Asked Questions (FAQ) About Instant Pot Greek Gyros

Q1: Can I use a different type of meat for gyros?

A: Yes, while beef is a popular choice for gyros in many regions, you can also use lamb, chicken, or even a combination of meats. For lamb gyros, use lamb shoulder or leg and follow the same recipe, adjusting cooking time slightly if needed. For chicken gyros, use boneless, skinless chicken thighs for the most flavorful and tender results, and reduce the pressure cooking time to about 5-6 minutes.

Q2: Can I make gyros without an Instant Pot?

A: Absolutely! If you don’t have an Instant Pot, you can still make delicious gyros. You can bake the marinated beef in the oven at 350°F (175°C) for about 1-1.5 hours, or until tender, or you can slow cook it in a slow cooker on low for 6-8 hours or on high for 3-4 hours. You can also sauté the sliced marinated beef in a skillet over medium-high heat until cooked through and slightly browned. However, the Instant Pot method is the quickest and easiest way to achieve incredibly tender and flavorful gyros with minimal effort.

Q3: Can I freeze leftover gyro meat?

A: Yes, leftover gyro meat freezes very well. Allow the cooked gyro meat to cool completely, then place it in an airtight container or freezer bag. Freeze for up to 2-3 months. To reheat, thaw the meat in the refrigerator overnight or in the microwave. You can reheat it in a skillet over medium heat, in the microwave, or even briefly steam it in the Instant Pot again. Reheated gyro meat may be slightly drier, so consider adding a little olive oil or broth when reheating to maintain moisture.

Q4: Can I make the tzatziki sauce ahead of time?

A: Yes, tzatziki sauce is best when made ahead of time as it allows the flavors to meld together beautifully. You can make tzatziki sauce up to 3 days in advance and store it in an airtight container in the refrigerator. In fact, making it a day ahead gives the flavors time to deepen and allows the sauce to thicken slightly.

Q5: What if I don’t have all the spices listed in the marinade?

A: While the specific combination of spices in this recipe creates authentic gyro flavor, don’t be afraid to adapt if you are missing a spice or two. Oregano and garlic are the most essential spices for gyro flavor. If you are missing marjoram, you can slightly increase the oregano or use a pinch of dried thyme. If you don’t have allspice or nutmeg, you can omit them, although they do add a subtle depth of flavor. Focus on using good quality oregano and garlic, and you will still achieve delicious gyros.

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