Instant Pot Chicken Gyros Recipes

INSTANT POT BEEF GYROS RECIPE

Instant Pot Beef Gyros Recipe image

Melt-in-your-mouth tender meat seasoned with Greek seasonings and a homemade Tzatziki sauce on top. Perfection!

Provided by Camille Beckstrand

Time 1h25m

Number Of Ingredients 20

Ingredients

½ cup beef broth
3 pounds beef roast ((a rump roast or chuck roast works great))
1 onion (thinly sliced)
¼ cup olive oil
4 teaspoons minced garlic
1 teaspoon oregano
3 Tablespoons lemon juice
½ teaspoon salt
¼ teaspoon pepper
1 cucumber (sliced)
1 cup shredded lettuce
2 roma tomatoes (diced)
8 pita breads
16 ounces plain Greek yogurt
1 cucumber (peeled and seeded)
1 ½ teaspoons minced garlic
1 teaspoon red wine vinegar
½ teaspoon lemon juice
¼ teaspoon dried dill weed
salt and pepper (to taste)

Steps:

Pour beef broth into the bottom of the Instant Pot.
Place beef roast in the Instant Pot. Top with sliced onions.
In a small bowl, mix together olive oil, garlic, oregano, lemon juice, salt, and pepper.
Pour olive oil mixture over the roast.
Place lid on pot and press MANUAL (or PRESSURE COOK) and set timer for 60 minutes (you want to cook beef roasts at a high pressure for 20 minutes per pound).
Allow 10-15 minutes to come to pressure before it starts the countdown cook timer.
Once it is finished cooking, do a natural release of the pressure for at least 10 minutes (20 minutes is ideal). Remove the lid.
Slice or shred the beef and serve on pitas with cucumbers, tomatoes, and homemade tzatziki sauce.

Nutrition Facts : Calories 588 kcal, Carbohydrate 39 g, Protein 45 g, Fat 28 g, SaturatedFat 10 g, Cholesterol 121 mg, Sodium 667 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

PRESSURE-COOKER SHREDDED CHICKEN GYROS

Pressure-Cooker Shredded Chicken Gyros image

Our family has no links of any kind to Greece, but we always have such a marvelous time at the annual Salt Lake City Greek Festival. One of my favorite parts is all the awesome food. This meal is a good way to mix up our menu, and my kids are big fans. -Camille Beckstrand, Layton, Utah

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

2 medium onions, chopped
6 garlic cloves, minced
1 teaspoon lemon-pepper seasoning
1 teaspoon dried oregano
1/2 teaspoon ground allspice
1/2 cup lemon juice
1/4 cup red wine vinegar
2 tablespoons olive oil
2 pounds boneless skinless chicken breasts
8 whole pita breads
Toppings: Tzatziki sauce, torn romaine and sliced tomato, cucumber and onion

Steps:

In a 6-qt. electric pressure cooker, combine the first 8 ingredients; add chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°. , Remove chicken; shred with 2 forks. Return to pressure cooker. Using tongs, place chicken mixture on pita breads. Serve with toppings. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 335 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 418mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

INSTANT POT® GYROS

Instant Pot® Gyros image

Pork gyro meat is made simple with the help of your Instant Pot® or other multi-functional pressure cooker. Serve in pita bread topped with hummus, sliced red onion, tomato, tzatziki sauce, and feta cheese.

Provided by Soup Loving Nicole

Categories World Cuisine Recipes European Greek

Time 1h5m

Yield 16

Number Of Ingredients 6

Ingredients

4 pounds pork butt, cut into 2-inch cubes
3 tablespoons Greek seasoning (such as Cavender's®)
1 teaspoon paprika
2 cloves garlic, minced
1 cup chicken broth
2 teaspoons olive oil

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Place cubed pork in the pot and cook until starting to brown, about 5 minutes. Turn pot off.
Add Greek seasoning, paprika, garlic, and chicken broth to the pot with the pork. Close and lock the lid. Select Manual and set timer for 35 minutes. Allow 10 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Heat oil in a large skillet over medium-high heat. Transfer pork to the skillet using a slotted spoon and cook for 5 minutes or until most of the liquid has evaporated and pork has a nice crisp on it.

Nutrition Facts : Calories 249.9 calories, Carbohydrate 1.2 g, Cholesterol 65.2 mg, Fat 20.7 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 7.1 g, Sodium 1654.1 mg, Sugar 0.4 g

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