Sold on the streets of Greece, this Instant Pot Greek Gyros recipe made with beef and lamb will make you feel like you are on a Greek island.
Instant Pot Greek Gyros
There are so many Greek restaurants around and there is always a big ole skewer of Gyros cooking on a rotisserie in the window.
That gigantic hunk of spinning meat, just enticing you to come in for some freshly shaved Gyro meat. I spent some time in Greece, back in 1985, as I went to The High School in Israel for one semester. It was an awesome program!
We travelled around the State to different places and those places, were our classroom. The school was based on the campus of Beit Berl College (בית ברל) in Kfar Saba.
Cast of Ingredients for Pressure Cooker Greek Lamb Beef Gyros
After the semester ended, my dad allowed me to stay throughout the Summer. A few school friends and I, flew to Greece and traveled around for a few weeks. The beaches and food were awesome. We slept right on the beach in Lindos, Rhodes. Three girls. It was so much fun.
We ate lots of French Fries, Shawarma and Gyros. Both Shawarma and Gyro are roasted on a rotating skewer. Gyros and Shawarma differ in flavor and texture. Gyros typically are made with Ground Lamb or Beef and processed into a Loaf.
Shawarma is made with cinnamon, cardamom, cloves and other yummy spices. Chunks of meat are combined together and cooked similarly, just not in a loaf.
As much as we enjoyed Greece, oh my, the Mikonos night life was awesome and the nude beach (a story for another day) we accidently boated to, we missed Israel and our friends. So, we flew back sooner than planned. We were all 15 years old. Things were very different in 1976. I can go on forever, but, I’ll get back to this recipe.
Use Food Processor or Grater for Onion
Unlike my Pressure Cooker Turkey Meatloaf, which is very moist and delicious, this Instant Pot Greek Gyros recipe, uses no fillers, to hold in excess moisture.
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Can I Use Beef Instead of Lamb?
- Yes, using only beef is just fine.
- Ground turkey, ground chicken, ground bison, etc. can all be used.
- The ingredients will combine with each other and become a solid, compressed Loaf.
Use a Food Processor and chop the Onions well. Onions, when processed, release lots of water. Remove the Onions and put them into a paper towel.
Squeeze out all the water. Return the Onions to the Food Processor and add Oregano, Garlic Cloves, Rosemary, Marjoram, Kosher Salt and Pepper.
Add the Ground Lamb or Beef
In Alton Brown’s recipe, he processes the Lamb into a Pâté. It’s a great idea, as it will help to compress all ingredients to make a nice and solid, but juicy Loaf.
It will easily stay together on a spinning skewer, so that pieces can be shaved off with a knife. His recipe inspired me to use my Pressure Cooker for Gyros.
Therefore, add the Lamb and/or Beef to the Bowl of the Food Processor and process until smooth, like a Pâté.
Tightly Pack Meat Mixture into Loaf Pan
Pack the Meat Mixture into a 6 inch Loaf Pan. Push down the Meat, to get it as tight and compact as possible.
Traditionally, Gyro Meat is cooked over an open flame. It can also be cooked in the oven. Both methods, use dry heat, which is not the environment of a Instant Pot, Ninja Foodi or Pressure Cooker.
So, I began thinking how I would keep the Gyro dry and compact and still end up with a Sliceable Loaf.
Place Loaf Pan into Pressure Cooker Cooking Pot
Alton, wraps his Meat in plastic and lets it sit in the fridge for a while, so that it will stay together and then compresses it with a brick.
That’s time consuming and more work than I wanted. So, it occurred to me to Cover the Loaf Pan tightly with Tin Foil, to slow down the cooking and allow the Gyro Meet to self baste, at the same time, keeping out condensation.
Poke some vent holes into the Foil, to allow steam to release.
Use a Short Legged Trivet inside the Pressure Cooker cooking pot over some water. Place the Loaf Pan on top of the Trivet.
The Gyro Meat will shrink down quite a bit and will become very compressed.
Allow Gyro Meat to Rest for 15 Minutes
After all Pressure has been released from the Pressure Cooker, remove the Loaf Pan and allow the Gryo Meat to rest for 15 minutes.
Use a Sharp Knife to Shave or Slice the Gyro Meat
The Juice will redistribute throughout the meat, keeping it moist, but firm. You can see how nice and tight the Gyro Meat is and how easily, you can shave off thin slices.
Use a very Sharp Knife and cut the Gyro Meat into thin slices. It looks like it came off a rotisserie and should be displayed in a window! Hehehe, well, close.
If you wanted to add a crispness to your Pressure Cooker Greek Lamb Beef Gyros, heat up a Cast Iron Skillet and give the slices a quick sear.
Instant Pot Greek Gyros with Tzatziki
Serve your Instant Pot Greek Gyros in a soft Greek Pita on a bed of lettuce.
You will need some chopped tomatoes and of course, some of my yummy Homemade Tzatziki Sauce Recipe {Greek Garlic Cucumber Yogurt Dip}.
Top with Feta Cheese. My favorite is the Bulgarian Feta.
Pressure Cooker Greek Lamb Gyros
Wrap up your Gyro and you are all ready to eat. Serve it with a side of my Homemade Greek Tzatziki Sauce Recipe.
You probably already have some Homemade Greek Yogurt in your fridge, right?
Kitchen Equipment and Essentials
- Instant Pot, Ninja Foodi or Pressure Cooker
- J.A. Henckels Classic 8-inch Chef’s Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- di Oro Living Silicone Spatulas Set
- Alton Brown Salt Box
- Electric Pepper Mill
- My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
- Stainless Steel Tall Legged Trivet
- Cuisinart Large Food Processor
- Fat Daddio’s 6 Inch Loaf Pan
- Homemade Greek Tzatziki Sauce Recipe
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Here is the handy printable recipe:
Ingredients
- 2 lb/906g Ground Lamb and/or Beef
- 5 oz/140g Yellow/Brown Onion (1 small)
- 1.3 oz/36g Fresh Garlic (8 cloves)
- 2 tsp/4g Ground Marjoram
- 2 tsp/4g Dried Rosemary
- 2 tsp/4g Dried Oregano
- 2 tsp Kosher Salt
- 1/4 tsp Freshly Ground Black Pepper
To Serve
- 2 cups Tzatziki Sauce Recipe {Greek Garlic Cucumber Yogurt Dip}
- Feta Cheese
- Choped Fresh Tomatoes
- Yellow/Brown Onion
- Greek Pita
- Lettuce
- Cucumber
Recommended Products
Instructions
- Place Onion in bowl of Food Processor and chop well. Remove Onions and place in a paper towel. Squeeze out all the liquid. Place Onions back into Food Processor. Add Garlic, Marjoram, Rosemary, Oregano, Salt and Pepper. Process, until Garlic is minced.
- Add Ground Lamb and/or Beef and Process until well combined.
- Press Meat mixture into Loaf Pan, until very tight and compact. Tightly cover with tin foil. Poke a few vent holes into tin foil.
- Add 1.5 cups of water to Pressure Cooker cooking pot and add Trivet. Place Loaf Pan on Trivet.
- Lock on Lid and close Pressure Valve. Cook at High Pressure for 15 minutes. When Beep sounds, allow a full Natural Pressure Release.
- Remove Loaf Pan from Pressure Cooker and let rest for 15 minutes. Remove Gyro Meat from Loaf Pan and slice thin. Crisp under Broiler or in Air Fryer, if desired.
Nutrition
PIN this Pressure Cooker Greek Lamb Beef Gyros!
Pressure Cooker Greek Lamb Beef Gyros
I love these gyros far more than any restaurant as I know what ingredients are in them. I use naan bread which is softer than pita. Can I make this same recipe using ground chicken?
Hi Liz. So glad you love the gyros. If you use chicken, the cook time is about half the time. Jill
I use this recipe for my family who loves gyro meat and make it often (about to do so right now). I love that there aren’t a bunch of fillers, and it always turns out great! I have made this recipe both using our Foodie Pressure Cooker as well as flattening out the meat mixture to bake patties in the oven but never change the ingredients. It is a fantastic recipe just the way it is and deserves a great review! Thanks for sharing this one!
Hi Angela. Thank you so much! Jill
I made this today just as written and it was the bomb! After IP’ing. I sliced the meat and broiled it briefly. Perfect. In the interest of time i used storr-bought tzatziki but will def try your recipe next time.
Hi Sue. Thank you so much! Jill
I have an IP DUO80 – do I need to adjust the water and/or time since recipe is for 6 qt IP?
I made this tonight and the flavor is spot on!! I did 1/2 lamb 1/2 beef BUT I needed to cook it for 25 minutes since the middle wasn’t cooking. Mine also didn’t compress down as you said your did.. I’ll def be making this again. Thank you for a great recipe
Thank you, Tina. So glad you enjoyed this recipe. Jill
Oh my good gosh!! Made these tonight and 2lbs was surely not enough! This was delicious! We did crisp it up in a cast iron skillet. Thanks so much for a great recipe!
I will be making this tomorrow and just got my 6″ loaf pan (based on your link). My questions is, The pan is so small… Will 2lbs of meat fit in that?
Hi Pam. Once you have put the meat through the food processor, it will fit. 🙂 Jill
Hello,
Any reason you can’t just wrap the meant in heavy duty foil and not use the pan?
Looks great btw, trying today.
I made this Sunday along with the tazatiki sauce and both were delicious. Thanks for sharing this recipe.
How long would I cook it if I used 1 lb of lamb and cut the other ingredients in half?
If using beef, or a combo of both, what is the best beef to use? Is it better to us one with less fat? Thinking sirloin but would chuck work too?
Hi Kristen. It is a matter of preference. I prefer a leaner meat. Jill
Can you please tell me the Exact type of beef you used or recommend? As there are many types of beef I really would like to get the perfered beef. Thanks can’t wait to try this as I have never had your recipes fail me
If the instructions say “cook at high pressure for 20 minutes.” Why does the “Cook Time” (near “Prep Time”) say 15 minutes? Trying this tonight (with a mixture of beef and lamb).
This was great. I used 1 lb each beef and lamb. Loved it. I couldn’t find a loaf pan to fit so I used one of my pot in pot round pans, worked great. I will totally make this again.
Hi Linda. So glad you enjoyed the Gyros. Jill
Can this be done in an air fryer? I have a GoWise and was hooping to do the cooking and crisping at the same time. Ideas for temp and time?
Is it supposed to release a ton of water into the pan? That’s how mine was and not fully cooked so I just drained the water and stuck it in the oven. Not sure what I did wrong.
Hi Mehnaz. What type of meat did you use? Jill
When I weigh out 6 gm of the spices, it is way more than 2 tsp…is the weight or the volume better to use?
Fanfrickintastic!!! The gyros are very authentic and the spice mixture is right on. Thank you for the recipe. I did brown them up very nicely under the broiler. My husband said these were the best he’s had. He’s picky too! This is indeed a keeper.
This is a great recipe! Seasoning are spot on. I think I enjoyed this more than what we usually get at our local middle eastern restaurant, and it makes quite a bit, plenty for leftovers.
I have 6 inch loaf pans for my IP but they seem really tiny. So I had to use 2 pans and really fill them, but all was fine.
Hi Rachel~
Thank you so much. This makes me so happy to hear. You can always halve the recipe if you want to make less. So glad you enjoyed. Jill
How much meat would you use for the 7″ Fat Dadio loaf tin in an 8-quart IP?
Hi Wheetie~
Three pounds would fit.
Jill