Instant Pot Beef Gyros

These Instant Pot Beef Gyros are a family favorite. They’re one of our “go to” meals for busy weeknights, and the Tzatziki Sauce with Greek yogurt is a healthy protein packed alternative to traditional Tzatziki sauce.

These delicious beef gyros can also be cooked in the slow cooker or right on the stovetop–directions are below. The leftovers are great for meal prep, and I love making a salad when I run out of the pita bread that we typically serve these with.

Where’s the recipe?

Here at My Crazy Good Life we aim to teach anyone how to cook healthy and delicious food. In the article below, we walk you through the ingredients needed for this recipe, common substitutions or omissions that people make, detailed directions for cooking, recipe tips, and healthy eating plan information for popular diet plans. We recommend looking at this before heading to the recipe at the bottom of the post.

If you feel comfortable making this recipe and want to get straight to the ingredients, measurements, and basic instructions, scroll straight down to the printable recipe for Instant Pot Beef Gyros with Greek Yogurt Tzatziki Sauce.

Ingredients in Beef Gyros

• Dried parsley
• Black pepper
• Red onion: You can use any color onion you have–I prefer red for this recipe.
• Flank steak: This very lean cut of meat is commonly used in the London broil. This contains a lot of muscle fiber so it’s not always tender, but is perfect for gyros, fajitas, or tacos. Just slice thinly, across the grain.
• Garlic: One of my favorite ingredients to cook with. Not only is garlic delicious, it’s packed full of nutrients that can help fight cold symptoms and reduce blood pressure.
• Olive oil: Rich in healthy monounsaturated fats, loaded with antioxidants, and anti-inflammatory properties make olive oil my easy go to for cooking oils. Make sure and grab the extra virgin form, or double check your label to make sure that olive oil is the only ingredient. 
• Beef broth: You can water instead, but I like using broth for a little extra flavor. Just be sure to use a low-sodium variety.  
• Lemon: High in vitamin C, lemons aid in digestion and can help prevent kidney stones. 
• Apple cider vinegar: Did you know this is basically fermented apple juice? Many claim that there are a multitude of health benefits when incorporating into your cooking.
• Whole Wheat Pita: You can substitute with naan bread if you prefer.

Greek Yogurt Tzatziki Sauce

Pronounced (tuh·zee·kee), my simple homemade tzatziki sauce is a healthy spin inspired by the authentic recipe. Made with Greek yogurt and spices, this is sure to be one of your new favorite sauces! 

• Greek yogurt: Did you know that Greek yogurt isn’t really Greek? In Greece it’s called straggisto and loosely translates to strained yogurt. It’s yogurt with most of the whey strained out.    
• Cucumber: Made mostly of water, cucumbers can promote hydration and keep you full longer. 
• Dill: You can use dried dill weed, but I really prefer fresh for Tzatziki sauce. It brings so much bright flavor. 

Optional Toppings

How to make Instant Pot Gyros

• Season, Slice, and Mince Season your homemade gyro meat with dried parsley and black pepper. Thinly slice your red onion and steak. I recommend no thicker than 1/4″, and cut against the grain of the steak. Mince your garlic.
• Sauté Press sauté on your Instant Pot and add the olive oil. Once hot, add the onions and garlic and allow to cook until the onions begin to soften, about 3 minutes. Add your sliced steak, beef broth, lemon juice, and apple cider vinegar.
• Pressure Cook Close and turn the lid to lock and turn the pressure valve to Sealing. Select the Pressure Cook button (high pressure) and set your cook time for 9 minutes.
• Mix the tzatziki Greek yogurt sauce Chop the cucumber, mince the garlic, and mix together in a small bowl with the Greek yogurt, pepper, and dill. Store in the fridge until serving.
• Quick release When the cook time is complete, use a quick pressure release and remove the lid. This means that you’ll move the sealing valve to Venting and allow the steam to rush out of the pot. It might take a few minutes for the remaining pressure to release.
• Serve Serve ¾ cup servings on ½ of a whole wheat pita and top with Tzatziki sauce.

Recipe tips

• I prefer using flank steak or beef loin flap for these gyros–it makes for the most tender meat. You can use sirloin steak, a beef roast, or chuck as well. In a pinch, you can even use ground beef. If you can’t find what you’re looking for at the grocery store, you can always ask the butcher.
• Beef is much easier to thin slice when colder than room temperature. Place it in the freezer for 10-15 minutes before slicing with a very sharp knife. 
• You can make chicken gyros by following the same instructions and amounts, while substituting chicken for the steak.  
• My personal favorite way to serve is on a whole wheat pita with cucumber, red onion, tomato, cilantro and tzatziki sauce. 
• You can reduce your carbs and calories by making this a salad. Replace the pita with salad greens and top with tzatziki as your dressing.  
• I find using the coarse side of a box grater works really well when shredding cucumbers for the tzatziki sauce. You can also use a food processor.
• I prefer to buy english cucumbers (also called hot house cucumbers) for my tzatziki sauce, but regular ones work just fine.
• Using a natural release for the pressure cooker will work as well.

How to make Beef Gyros in the Crockpot

1. Thinly slice your red onion and line the bottom of your slow cooker with the slices.
2. Place thinly sliced flank steak on top of your onions, sprinkle with parsley, black pepper, and minced garlic. 
3. Add broth, fresh lemon juice, and apple cider vinegar and cover.
4. Cook on high for 4 hours or on low for 8 hours. 
5. Serve the flavorful meat on ½ of a whole wheat pita and top with Tzatziki sauce.

How to make Beef Gyros on the stove

1. Heat some olive oil in a large skillet over medium heat.
2. Thinly slice your flank steak and red onion and them to the hot pan. 
3. Saute for 3-5 minutes or until the onions begin to soften. 
4. Add beef broth, lemon juice, apple cider vinegar and cover. 
5. Simmer 15-17 minutes, until your beef is cooked and tender. 
6. Serve on ½ of a whole wheat pita and top with Tzatziki sauce.

Healthy Eating Plans

21 Day Fix

• Entire recipe: 6 Red Containers, 6 Yellow Containers, 1 Green Container, 3 Fat Teaspoons.
• Per ¾ cup serving: 1 Red Container, 1 Yellow Container, ½ Fat Teaspoon.
• For these 21 Day Fix Gyros, There is ⅙ Green Container per serving for the onion, but I do not count this.
• Remember to measure and count any toppings. Vegetables are counted in your Green Container and feta or goat cheese are counted in your Blue Container. Serve with 2 tbsp of tzatziki, any larger servings will need to be counted towards your red container. 

2B Mindset

• Serve gyro meat with an FFC and 2 servings of veggies for a complete lunch, or without an FFC and with 3 servings of veggies for a complete dinner. 
• Click here for the Weight Watchers recipe.

More healthy Instant Pot recipes

I love taking traditional recipes and making them healthy! Most of these recipes can be prepped in about 15 minutes and they also have 21 Day Fix container counts and WW points!

• Instant Pot Mississippi Pot Roast
• Healthy Chorizo and Eggs
• Instant Pot Jambalaya
• Instant Pot Swedish Meatballs

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Healthy Instant Pot Beef Gyros

Created by: Becca Ludlum

Prep Time 5 minutes mins

Cook Time 12 minutes mins

Total Time 17 minutes mins

Approximate Serving Size: 3/4 cup meat

Servings 6

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These easy Instant Pot Beef Gyros are a quick weeknight meal filled with clean ingredients and veggies–and they're a healthy dinner recipe! Homemade Tzatziki sauce recipe included. 21 Day Fix Gyros | Steak Gyros | InstaPot Steak Gyros

Equipment

• Instant Pot 6 qt
• Sealing Rings
• Kitchen Knife

Ingredients 

US CustomaryMetric

Beef Gyros

• ▢ 2 lbs flank steak thinly sliced
• ▢ 1 tbsp parsley dried
• ▢ 1 tsp black pepper
• ▢ 1 red onion thinly sliced
• ▢ 3 cloves garlic minced
• ▢ 1 tsp olive oil
• ▢ 1 cup low sodium beef broth or water
• ▢ 1 tbsp lemon juice
• ▢ 1 tsp apple cider vinegar (optional)
• ▢ 3 whole wheat pitas or Naan bread, or Flat Out pitas

Tzatziki Sauce:

• ▢ 1/2 cup cucumber peeled, seeded, and chopped finely
• ▢ 1 clove garlic minced
• ▢ 1 cup plain Greek yogurt
• ▢ 1 tsp pepper
• ▢ 2 tbsp fresh dill

Optional Toppings

• ▢ carrots shredded
• ▢ onions chopped
• ▢ cucumbers chopped
• ▢ Lettuce shredded
• ▢ Feta or goat cheese (optional, use container to measure)

Instructions

• Season your flank steak with dried parsley and black pepper. Thinly slice your red onion and steak. I recommend no thicker than 1/4", cut against the grain of the steak. Mince your garlic. 2 lbs flank steak, 1 tbsp parsley, 1 tsp black pepper, 1 red onion, 3 cloves garlic
• Set your Instant Pot to sauté and add the olive oil. Once hot, add the onions and garlic and sauté until the onions begin to soften, about 3 minutes. Then, add your sliced steak, beef broth, lemon juice, and apple cider vinegar. 1 tsp olive oil, 1 cup low sodium beef broth , 1 tbsp lemon juice, 1 tsp apple cider vinegar
• Close and lock the lid and turn the pressure valve to sealing. Select Pressure Cook and set your cook time for 9 minutes.
• Chop the cucumber, mince the garlic, and mix together with the Greek yogurt, pepper, and dill in a bowl and store in the fridge until serving. 1/2 cup cucumber, 1 clove garlic, 1 cup plain Greek yogurt, 1 tsp pepper, 2 tbsp fresh dill
• When the cook time is complete, quick release the pressure and remove the lid.
• Serve ¾ cup servings on ½ of a whole wheat pita and top with Tzatziki sauce and any of your favorite toppings. 3 whole wheat pitas, carrots, onions, cucumbers, Lettuce, Feta or goat cheese

Video

Notes

Healthy Eating Plans: 

• 21 Day Fix Gyros: Entire recipe: 6 Red Containers, 6 Yellow Containers, 1 Green Container, 3 Fat Teaspoons. Per ¾ cup serving: 1 Red Container, 1 Yellow Container, ½ Fat Teaspoon. There is ⅙ Green Container per serving for the onion, but I do not count this. Remember to measure and count any toppings. Vegetables are counted in your Green Container and feta or goat cheese are counted in your Blue Container. Serve with 2 tbsp of tzatziki, any larger servings will need to be counted towards your red container.
• 2B Mindset: Serve with a FFC and 2 servings of veggies for a complete lunch, or with 3 servings of veggies for a complete dinner.
• Click here for the Weight Watchers recipe. 

Tips:

• I prefer using flank steak, or beef loin flap for these gyros. But you can use sirloin and chuck as well.
• Beef is much easier to thin slice when cool. Place it in the freezer for 10-15 minutes before slicing with a very sharp knife. 
• You can also make chicken gyros by following the same instructions and amounts, while substituting chicken for the steak.  
• My personal favorite way to serve is on a whole wheat pita with cucumber, red onion, tomato, cilantro and tzatziki sauce. 
• You can reduce your carbs and calories by making this a salad. Replace the pita with salad greens and top with tzatziki as your dressing.  
• I find using the course side of a box grater works really well when shredding cucumbers for the tzatziki sauce. 
• I prefer to buy english cucumbers (also called hot house cucumbers) for my tzatziki sauce, but regular ones work just fine.

Nutrition

Calories: 328kcal | Carbohydrates: 20g | Protein: 40g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 241mg | Potassium: 747mg | Fiber: 3g | Sugar: 3g | Vitamin A: 64IU | Vitamin C: 4mg | Calcium: 86mg | Iron: 3mg

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