Instant Pot Beef Pitas with Tzatziki

Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 8

The popular Greek gyro has been simplified here with the help of an Instant Pot, though your guests will have no idea that you didn’t spend all afternoon cooking. Ready all of the sandwich fixings, including the cool, creamy tzatziki, while the beef cooks.


For the beef:

  • 1 1/2 lb. (750 g) boneless beef chuck, thinly sliced
  • Kosher salt and freshly ground pepper
  • 1 yellow onion, thinly sliced
  • 1/3 cup (3 fl. oz./80 ml) water
  • 3 Tbs. olive oil
  • Juice of 1 lemon
  • 2 tsp. dried oregano
  • 1 Tbs. garlic powder

For the tzatziki:

  • 1 cup (8 oz./250 g) plain Greek yogurt
  • 1/2 cucumber, finely diced
  • 1 garlic clove, minced
  • 2 Tbs. finely chopped fresh dill
  • Juice of 1 lemon
  • Kosher salt and freshly ground pepper

For serving:

  • 8 pita breads
  • Lettuce leaves
  • Sliced tomatoes
  • Thinly sliced red onion
  • Chopped fresh dill


Season the beef on both sides with salt and pepper.

Put the beef and onion into an Instant Pot. In a small bowl, whisk together the water, olive oil, lemon juice, oregano and garlic powder, then add the mixture to the pot. Cover the pot with the lid, lock the lid in place and turn the valve to “sealing.” Set the Instant Pot to pressure cook at high pressure for 30 minutes.

While the beef cooks, make the tzatziki: In a small bowl, whisk together the yogurt, cucumber, garlic, dill and lemon juice. Season with salt and pepper. Set aside until ready to serve.

When the pressure cooking is complete, let the steam release naturally for about 15 minutes, then turn the valve to “venting” to release any residual steam. Remove the lid from the pot and, using a slotted spoon, transfer the beef and onion to a bowl.

To serve, spoon an equal amount of the beef mixture into each pita and top with lettuce, tomato and onion. Sprinkle with dill and finish with a dollop of tzatziki. Serves 8.

Adapted from Williams Sonoma The Instant Pot Cookbook (Weldon Owen, 2017)