Ever since I gave myself an Instant Pot for Christmas I have been in love. Every single recipe I have made has turned out wonderfully and I haven’t even scratched the surface of what it could do. This next recipe is for one of my favorite sandwiches, the gyro. Traditionally lamb meat is used, but as that can get expensive quick, I used flank steak. I also made homemade Tzatziki sauce which I will include in a separate post. Recipe and photo courtesy of 365daysofcrockpot.com.
- 1 1/2 lbs beef chuck roast or beef cross rib roast, sliced into thin quarter inch strips across the grain
- 1 large onion, sliced very thinly
- 2 tablespoon olive oil
- 2 teaspoon garlic powder
- 2 teaspoon oregano
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoon fresh lemon juice
- 1/3 cup beef broth
- Soft pita bread
- Tzatziki sauce
Add beef, onion, oil, garlic powder, oregano, salt, pepper, lemon juice and broth to the Instant Pot. Cover and turn the valve to “sealing.” Press manual/pressure cook button and set the timer for 25 minutes (high pressure). Once the time is up let the pot sit undisturbed for 15 minutes. Then move the valve to venting. Open the pot and stir. Season to taste with salt and pepper. Make the tzatziki sauce. Serve beef over pita folds with Tzatziki sauce, onions, tomatoes, lettuce and feta.