Instant Pot® Gyros


  • 1 ½ pounds boneless top sirloin steak, thinly sliced
  • 2 garlic cloves, minced
  • 1 Tbsp Greek seasoning
  • 1 Tbsp Our Family® Olive Oil
  • ¾ tsp salt
  • ½ tsp black pepper
  • 1 cup Our Family® Beef Stock
  • ½ cup finely chopped English cucumber
  • ½ cup Our Family® Nonfat Plain Greek Yogurt
  • 1 Tbsp chopped fresh dill
  • 1 tsp Our Family® Lemon Juice
  • 4 thin pita bread rounds
  • 1 large Roma tomato, chopped
  • ½ small white onion, thinly sliced


Approximate nutritional values per serving (1 pita): 550 Calories, 24g Fat, 8g Saturated Fat, 127mg Cholesterol, 954mg Sodium, 36g Carbohydrates, 2g Fiber, 3g Sugars, 1g Added Sugars, 46g Protein

Chef's Tip

To thinly slice steaks, freeze 20 minutes before slicing!


  1. In 5-quart Instant Pot, stir steak, half the garlic, seasoning, oil, salt and pepper; add stock. Place lid on Instant Pot and close pressure valve to seal; pressure cook on high 20 minutes. Quick release pressure; let stand 10 minutes before removing lid.
  2. In medium bowl, stir cucumber, yogurt, dill, lemon juice and remaining garlic. Makes about 1 cup.
  3. Tear 4 (12-inch) squares aluminum foil. Spread 1 side of each pita bread with yogurt mixture; top with steak mixture, tomato and onion. Roll pita around fillings to enclose; wrap tightly in foil.

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