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Home / Recipes / Pressure Cooker / Pressure Cooker Main Courses / Pressure Cooker Pork / Instant Pot Greek Gyros [Beef & Lamb]

Instant Pot Greek Gyros [Beef & Lamb]

May 12, 2017 By Jill Selkowitz / 30 Comments Updated October 5, 2019 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

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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

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

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

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.

Jump to Section

  • Can I Use Beef Instead of Lamb?
  • Pressure Cooker Greek Lamb Beef Gyros

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

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

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

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

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

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

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

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

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes! 

If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!

Here is the handy printable recipe:

Instant Pot Greek Gyros with Tzatziki

Pressure Cooker Greek Lamb Beef Gyros

5 from 7 votes
Print Pin SaveSaved! Rate
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 45 minutes minutes
Servings: 4 servings
Calories: 183kcal
Author: Jill Selkowitz

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
US Customary - Metric

Recommended Products

Instant Pot Electric Pressure Cooker
Instant Pot Electric Pressure Cooker
6 Inch Loaf Pan
6 Inch Loaf Pan
Stainless Steel Trivet Set
Stainless Steel Trivet Set

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

Nutrition Facts
Pressure Cooker Greek Lamb Beef Gyros
Amount Per Serving
Calories 183 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 4g25%
Cholesterol 20mg7%
Sodium 1754mg76%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 4g4%
Protein 4g8%
Vitamin A 449IU9%
Vitamin C 1mg1%
Calcium 182mg18%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

PIN this Pressure Cooker Greek Lamb Beef Gyros!

Pressure Cooker Greek Lamb Beef Gyros

Pressure Cooker Greek Lamb Beef Gyros

5.2K shares
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May 12, 2017

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

Comments

  1. Liz Tardio says

    March 18, 2023 at 6:45 pm

    5 stars
    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?

    Reply
    • Jill Selkowitz says

      October 18, 2023 at 2:24 pm

      Hi Liz. So glad you love the gyros. If you use chicken, the cook time is about half the time. Jill

      Reply
  2. Angela says

    December 14, 2021 at 12:43 pm

    5 stars
    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!

    Reply
    • Jill Selkowitz says

      December 15, 2021 at 6:07 pm

      Hi Angela. Thank you so much! Jill

      Reply
  3. sue bee says

    February 10, 2021 at 7:20 pm

    5 stars
    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.

    Reply
    • Jill Selkowitz says

      February 11, 2021 at 3:46 pm

      Hi Sue. Thank you so much! Jill

      Reply
  4. Joan says

    August 16, 2019 at 1:22 pm

    I have an IP DUO80 – do I need to adjust the water and/or time since recipe is for 6 qt IP?

    Reply
  5. Tina says

    May 19, 2019 at 6:28 pm

    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

    Reply
    • Jill says

      May 20, 2019 at 2:05 am

      Thank you, Tina. So glad you enjoyed this recipe. Jill

      Reply
  6. Susie says

    December 2, 2018 at 5:47 pm

    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!

    Reply
  7. Pam says

    June 26, 2018 at 7:36 am

    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?

    Reply
    • Jill says

      June 26, 2018 at 3:53 pm

      Hi Pam. Once you have put the meat through the food processor, it will fit. 🙂 Jill

      Reply
  8. Wayne says

    April 2, 2018 at 3:08 am

    5 stars
    Hello,

    Any reason you can’t just wrap the meant in heavy duty foil and not use the pan?

    Looks great btw, trying today.

    Reply
  9. Kim says

    February 27, 2018 at 7:33 pm

    I made this Sunday along with the tazatiki sauce and both were delicious. Thanks for sharing this recipe.

    Reply
  10. Gorjean says

    January 29, 2018 at 9:00 am

    How long would I cook it if I used 1 lb of lamb and cut the other ingredients in half?

    Reply
  11. Kristen says

    December 5, 2017 at 12:27 pm

    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?

    Reply
    • Jill says

      December 8, 2017 at 1:55 am

      Hi Kristen. It is a matter of preference. I prefer a leaner meat. Jill

      Reply
      • Llnda says

        February 11, 2019 at 10:01 am

        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

        Reply
  12. Penandra says

    October 22, 2017 at 6:12 pm

    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).

    Reply
  13. Linda says

    August 23, 2017 at 5:25 am

    5 stars
    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.

    Reply
    • Jill says

      August 25, 2017 at 1:07 am

      Hi Linda. So glad you enjoyed the Gyros. Jill

      Reply
  14. Jenn says

    July 14, 2017 at 10:56 am

    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?

    Reply
  15. Mehnaz says

    June 17, 2017 at 6:29 pm

    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.

    Reply
    • Jill says

      June 19, 2017 at 5:49 pm

      Hi Mehnaz. What type of meat did you use? Jill

      Reply
  16. Kathy W says

    May 26, 2017 at 10:25 am

    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?

    Reply
  17. Elaine Tsai says

    May 19, 2017 at 3:49 pm

    5 stars
    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.

    Reply
  18. Rachel says

    May 18, 2017 at 3:58 am

    5 stars
    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.

    Reply
    • Jill says

      May 19, 2017 at 2:54 pm

      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

      Reply
  19. Wheetie says

    May 15, 2017 at 9:34 am

    How much meat would you use for the 7″ Fat Dadio loaf tin in an 8-quart IP?

    Reply
    • Jill says

      May 17, 2017 at 1:26 am

      Hi Wheetie~

      Three pounds would fit.

      Jill

      Reply

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