Instant Pot Beef Gyros with Tzatziki Sauce

Instant Pot Beef Gyros with Tzatziki Sauce

Gyros seem to be getting trendy, even the fast food chains are putting them on their menus.  Makes sense I guess since Gyro (pronounced YEE-roh) can be considered fast food meaning you can grab a sandwich and eat it on the go.  Gyro meat can be either beef, pork, chicken, lamb, or a combination of these meats.  The meat is usually ground up and cooked on a vertical spit then thin slices are shaved off as needed to make plates or sandwiches.  Having grown up in New York City gyros have always been a familiar food, I remember seeing the big hunks of meat rotating behind a window at the corner deli or diner.  Anyway trendy or not we love Gyros, specially beef gyros!

We always grab a gyro or two when we’re in Greece and sometimes in NYC, I mean it’s not like we’re going to set up a huge vertical spit and roast meat for hours.  That’s why the  Instant Pot is a great addition to my kitchen!  I can make Beef Gyros anytime I have a yen for them.  The beef gyros made in my Instant Pot tastes pretty authentic and can be made in about half an hour!  Doesn’t beat a trip to Athens or Santorini, but it hits the spot!

The Beef Gyros I make in the Instant Pot are tender, juicy, and tasty; in short perfect!  We slather the pita with homemade Tzatziki, a creamy cucumber yogurt sauce, then fill it with meat and veggies, delicious!

Here’s the recipe for Instant Pot Beef Gyros and Tzatziki Sauce, hope you love it as much as we do!

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The Beef

Ingredients:

2 Lbs. Chuck roast sliced into thin strips about 1/4″ long – cut meat against the grain

1 Large White Onion thinly sliced

1/4 Cup Olive Oil

1 Tbs. Garlic Powder

1 Tbs. Oregano

1 Tsp. Sea Salt

1 Tsp. Black Pepper

1/4 Cup Fresh Lemon Juice

1/2 Cup Beef Broth

Shredded Iceberg or Romaine Lettuce

Sliced Tomatoes

Sliced Purple Onion

Sliced Cucumbers

1 Tbs Apple Cider Vinegar

Fresh Pita Bread or Naan

Directions:

Place all the ingredients except the Pita, Lettuce, and Tomato in the Instant Pot

Cover and make sure the valve is in the “Sealing” position

Turn pot on to Manual – high pressure

Set timer to 30 minutes

Once timer goes off allow the pot to sit for 15 minutes.  Then switch the valve to “venting” and allow the pot to depressurize.

Remove cover and stir.

While you’re waiting for the meet to cook make your Tzatziki Sauce and prepare your veggies

Place shredded lettuce, sliced cucumbers, tomatoes, and onions on a dish and sprikle with Apple Cider Vinegar then set aside until ready to use

Tzatziki Sauce

Ingredients:

1 Cup Finely chopped cucumbers – remove seeds before chopping

1 Cup plain whole milk yogurt

2 Tbs Fresh Dill chopped

1 Tsp Garlic finely minced

1/4  Tsp Salt

Directions:

Take the cucumbers and squeeze out the liquid.  Squeeze out as much liquid as you can.

Place cucumber in bowl and add in rest of the ingredients and mix very well.

Refrigerate until ready to use.

Sandwich assembly:

Cover pita bread with a damp paper towel and warm in the microwave for about 15-30 seconds

Place one pita bread flat on a piece of aluminum foil

Spread bread with Tzatziki Sauce

Place a layer of shredded lettuce over sauce

Remove desired amount of meat from pot and drain liquid then place over lettuce

Add cucumber, onion, and tomato slices on top then add more tzatziki sauce if desired

Roll sandwich and foil, use the foil to hold the sandwich together.  Peel off foil as you eat.

You can also make a plate or bowl instead of a sandwich.  Any left over tzatziki can be used a dip, just place in a dish or bowl and drizzle with olive oil.  Dip pita chips in the sauce for a great snack or appetizer!

 

Instant Pot Beef Gyros with Tzatziki Sauce
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Instant Pot Beef Gyros with Tzatziki Sauce
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Ingredients
Tzatziki Sauce
Servings:
Instructions
Beef
  1. Place all the ingredients except the Pita, Lettuce, and Tomato in the Instant Pot
  2. Cover and make sure the valve is in the "Sealing" position
  3. Turn pot on to Manual - high pressure Set timer to 30 minutes
  4. Once timer goes off allow the pot to sit for 15 minutes. Then switch the valve to "venting" and allow the pot to depressurize.
  5. Remove cover and stir.
  6. While you're waiting for the meet to cook make your Tzatziki Sauce and prepare your veggies
  7. Place shredded lettuce, sliced cucumbers, tomatoes, and onions on a dish and sprikle with Apple Cider Vinegar then set aside until ready to use
Tzatziki Sauce
  1. Take the cucumbers and squeeze out the liquid.  Squeeze out as much liquid as you can.
  2. Place cucumber in bowl and add in rest of the ingredients and mix very well.
  3. Refrigerate until ready to use.
Assembly
  1. Cover pita bread with a damp paper towel and warm in the microwave for about 15-30 seconds Place one pita bread flat on a piece of aluminum foil Spread bread with Tzatziki Sauce Place a layer of shredded lettuce over sauce Remove desired amount of meat from pot and drain liquid then place over lettuce Add cucumber, onion, and tomato slices on top then add more tzatziki sauce if desired Roll sandwich and foil, use the foil to hold the sandwich together.  Peel off foil as you eat. 
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Homemade Corned Beef Hash

Homemade Corned Beef Hash

Corned Beef Hash is one of our favorite breakfast foods; actually we like it anytime of day.  We usually order it at one of our favorite coffee shops and they all serve the canned version.  Mind you we’re good with that, but have you ever had fresh homemade Corned Beef Hash?  Believe me once you do it’s hard to settle for the canned stuff!

Since St. Patrick’s day was just a couple of days ago I’m sure like me you’re wondering what to do with that left over Corned  Beef & Cabbage you had for dinner last Sunday!  Well wonder not more!  Turn it into Corned Beef Hash and serve it for breakfast or even dinner tonight!  I know I will!

Homemade Corned Beef Hash is a great way to use that leftover brisket.  It’s easy, it’s fast, and it’s very yummy!  So let’s make some hash!

By the way it would be an awesome addition to a Mother’s or Father’s Day Breakfast of Brunch!

Ingredients

Left over Corned Beef Brisket (if you don’t have leftovers then cook a brisket in your crock pot or Instant Pot.  Click here for my Instant Pot Corned Beef & Cabbage recipe)

3 – 4 Yukon Gold Potatoes – Peeled, boiled, diced (If you have leftover potatoes from dinner just dice those)

1 Small Onion finely diced

1 Tbs. Minced Garlic

1/2 Tsp. Paprika

1/4 Cup beef broth

Oil for Frying

Directions

Prepare your brisket and potatoes

Heat oil in frying pan

Saute onions until they start to turn translucent

Add garlic and saute until they start to turn brown

Add diced corned beef and potatoes

Sprinkle with paprika and mix well

Spread corned beef mixture evenly in frying pan and smush down with back of your spatula

Pour beef broth over all

Turn down heat and simmer until liquid is mostly gone

Flip corned beef over and smush down again with back of spatula

Cook another 5 minutes or until dry

Serve with hash brown potatoes and fried eggs.

 

 

Homemade Corned Beef Hash
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Homemade Corned Beef Hash
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Ingredients
Servings:
Instructions
  1. Prepare brisket and potatoes
  2. Heat oil in frying pan
  3. Saute onions until they turn translucent
  4. Add garlic and saute until garlic starts to brown
  5. Add diced corned beef and potatoes
  6. Sprinkle with paprika and mix well
  7. Spread corned beef mixture evenly in pan and smush down with back of spatula
  8. Pour broth over all and reduce heat
  9. Cook until liquid is almost gone
  10. Flip corned beef over and smush down again with back of spatula
  11. Cook another 5 minutes or until all liquid is gone
  12. Serve with hash brown potatoes and fried eggs.
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Instant Pot Beef Stew

Instant Pot Beef Stew

Instant Pot Beef StewLast Christmas one of my daughters gifted me an Instant Pot Lux80.  (There it is in the box.) I have to admit it looked intimidating; took me almost a month before I took it out of the box, and only after watching videos and reading lots of internet articles.  Now what exactly is an Instant Pot you may ask.  The best answer would be that it’s a crockpot on steroids.  It can do just about everything a crockpot does but it does it faster.  That’s why it takes only 35 minutes to make Instant Pot Beef Stew!

35 minutes to make tender falling apart beef stew!  Yes I kid you not the actual cooking time for Instant Pot Beef Stew is 35 minutes!  And yes the meat, you can use even the least expensive cuts, are literally falling apart!  Ok, the actual time I spent making Instant Pot Beef Stew was closer to an hour, that included chopping, browning, AND cooking and venting.  So really dinner was ready in about an hour.  Sure beats cooking stew in your crockpot all day!

Can you tell yet what I first made in my handy dandy new gadget?  Yup, you got it I made Instant Pot Beef Stew!  And the best part is it doesn’t take a lot of planning.

When I made beef stew in my old crockpot I had to thaw out the beef the night before then get up early to chop veggies and brown the beef on the stove top.  I had to do all that before I could toss it all in the crockpot and press cook.  Now it wasn’t that big a deal, that is until I realized what my new Instant Pot could do!  I didn’t have to thaw meat the night before, I could actually toss semi-frozen meat in the pot if I wanted to!

instant pot beef stew

Did I mention that my Instant Pot Beef Stew turned out amazing?  My family raved about it!  In fact I had made a big pot – the model I have is 8 quarts – and we had the left overs for dinner the next day!  So without further ado here’s my recipe!  Hope you love it as much as we do!

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Ingredients:

3 Lbs. Beef Cut into 1″ cubes – you can use any cut of beef you want, I usually use a chuck roast

2 Tbs.  Olive Oil

1 Tbs. Italian Seasoning

1/4 Cup Worcestershire Sauce

2 Tbs. Minced Garlic

1 Large Onion Cut in large pieces

2 Cups Baby Carrots

2 Cups Baby Potato Medley

2 Cups Celery Cut in large pieces

3 Cups Beef Broth

1 Cup Tomato Sauce

Salt & Pepper to taste

1/4 Cup Corn Starch

1/4 Cup water

Directions:

instant pot beef stewPrep ingredients – Cut all the meat & veggies to size

Separate Beef from the veggies as you will be using it first and you don’t want the veggies sitting in raw beef juices

Add olive oil to Instant Pot and set on Sauté

When pot is hot enough place cubed beef into pot

 

Instant pot beef stewBrown all the sides of the beef

Add Italian seasoning, salt, pepper, garlic, worcestershire sauce, and mix well

Switch pot off and add veggies, beef broth, and tomato sauce

Stir well making sure to scrape off any meat or seasoning at the bottom of the pot

Set Instant Pot on Manual and adjust time to 35 minutes

Secure lid making sure the valve is on the sealing position

When pot beeps wait 10 minutes then set the valve to venting to release remaining pressure

Meanwhile dissolve cornstarch in water

When pressure has been completely released remove pot lid

Stir in cornstarch water to get desired thickness.  If you want thicker sauce add more dissolved cornstarch slowly until you get the thickness you want.

Serve with steamed rice or some nice crusty bread to sop up all that meaty goodness!

Left overs can be stored in the fridge for a day or so, stew always tastes better the next day!  Or for longer storage place stew in freezer safe containers, label with date, and freeze until needed.  It will keep in the freezer for about 2-3 months.  Reheat in the microwave or stove top.

 

 

 

 

instant pot beef stew
Instant Pot Beef Stew
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instant pot beef stew
Instant Pot Beef Stew
Print Recipe
Ingredients
Servings:
Instructions
  1. Prep ingredients - Cut all the meat & veggies to size Separate Beef from the veggies as you will be using it first and you don't want the veggies sitting in raw beef juices
    instant pot beef stew
  2. Add olive oil to Instant Pot and set on Sauté When pot is hot enough place cubed beef into pot Brown all the sides of the beef  Add Italian seasoning, salt, pepper, garlic, worcestershire sauce, and mix well
    Instant pot beef stew
  3. Switch pot off and add veggies, beef broth, and tomato sauce Stir well making sure to scrape off any meat or seasoning at the bottom of the pot Set Instant Pot on Manual and adjust time to 35 minutes Secure lid making sure the valve is on the sealing position
  4. When pot beeps wait 10 minutes then set the valve to venting to release remaining pressure Meanwhile dissolve cornstarch in water When pressure has been completely released remove pot lid Stir in cornstarch water to get desired thickness.  If you want thicker sauce add more dissolved cornstarch slowly until you get the thickness you want.   Serve with steamed rice or some nice crusty bread to sop up all that meaty goodness!
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Filipino Style Spaghetti

Filipino Style Spaghetti

Unlike any other spaghetti recipe Filipino Style Spaghetti is quite different and simple, no herbs and no other spices and a little bit sweet cause it is really cooked specially for kids, famous for every events, parties and celebrations in Philippines. It is very simple recipe and you don’t have to be an expert to prepare and cook this Filipino Style dish.

As I told you, this is a very simple dish, so I decided to share to you my own version of Filipino Style Spaghetti with a twist. I’m sure your kids love this. Enjoy!!

 

Ingredients:

1 lb. uncooked spaghetti

1 lb. ground beef

3-4 pcs. Filipino hotdogs, sliced diagonally

1 pc. bell pepper, seeded, cored and chopped

1 pc. medium onion, peeled, diced

3 cloves garlic, peeled, minced

½-1 cup quick-melt cheese, shredded

1 cup beef broth

1 cup banana ketchup

2 cups tomato sauce

1/2 cup tomato paste

1 tsp. sugar

1 tbsp. cooking oil

¼ tsp. salt or salt to taste

¼ tsp. pepper or pepper to taste

 

Directions:

Cook spaghetti in salted boiling water in a pot over medium heat, let it cook for about 7 to 9 minutes or until firm to bite then drain well.

Heat oil in a large saucepan then add the sliced hot dogs and stir occasionally, for about 1 to 2 minutes or until lightly browned and remove from pan and set aside.

In a pan, add onions, garlic, and bell peppers. Cook until softened. Then add the ground beef and cook, stir occasionally and break into small pieces, for about 7 to 10 minutes until lightly browned. Drain any excess fat.

Add the beef broth, ketchup, tomato sauce, tomato paste and sugar then stir in.

Bring to a boil and lower heat to simmer, cover for about one hour or until meat is fully cooked and sauce is thickened. If sauce is getting too thick, add water as needed.

In the last 10 minutes of cooking, add browned hot dogs.

Season with salt and pepper to taste and top your shredded cheese.

Serve with your family and friends,

Share and Enjoy!!!

Filipino Style Spaghetti
Print Recipe
Servings Prep Time
7-8 people 15 mins.
Cook Time Passive Time
70 mins. 85 mins.
Servings Prep Time
7-8 people 15 mins.
Cook Time Passive Time
70 mins. 85 mins.
Filipino Style Spaghetti
Print Recipe
Servings Prep Time
7-8 people 15 mins.
Cook Time Passive Time
70 mins. 85 mins.
Servings Prep Time
7-8 people 15 mins.
Cook Time Passive Time
70 mins. 85 mins.
Ingredients
Servings: people
Instructions
  1. Cook spaghetti in salted boiling water in a pot over medium heat, let it cook for about 7 to 9 minutes or until firm to bite then drain well.
  2. Heat oil in a large saucepan then add the sliced hot dogs and stir occasionally, for about 1 to 2 minutes or until lightly browned and remove from pan and set aside.
  3. In a pan, add onions, garlic, and bell peppers. Cook until softened. Then add the ground beef and cook, stir occasionally and break into small pieces, for about 7 to 10 minutes until lightly browned. Drain any excess fat.
  4. Add the beef broth, ketchup, tomato sauce, tomato paste and sugar then stir in.
  5. Bring to a boil and lower heat to simmer, cover for about one hour or until meat is fully cooked and sauce is thickened. If sauce is getting too thick, add water as needed.
  6. In the last 10 minutes of cooking, add browned hot dogs.
  7. Season with salt and pepper to taste and top your shredded cheese.
  8. Serve with your family and friends,
  9. Share and Enjoy!!!
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The Best Crock Pot Beef Stew

The Best Crock Pot Beef Stew

Crock Pot Beef Stew
I babysit my twin grandbabies 3-4 days a week, and they are adorable handfuls!  They keep me so busy that it’s hard to find the time to make dinner, that’s about when they get a wee bit fussy.  Many days my husband and son pick-up dinner on their way home, but there’s really nothing like a home cooked meal.

To keep us fed and the twins happy I’ve turned to my crock pot.  It makes my life so much easier, it’s a great way to multi-task.  I toss ingredients in it in the morning before the twins arrive and have dinner ready in the evening.  My crock pot is even big enough to cook food for my son and his wife, so I pack some up to go.  I just have to keep reminding them to bring back the containers if they want more home cooked meals!

Beef Stew is one of the best things to cook in a crock pot.  The slow cooking process makes the meat tender and tasty so you don’t have to use the more expensive cuts of meat.  I’ve made stews on the stove, most of the recipes I’ve come across involves dredging the meat in flour, just an extra messy step in my opinion.  My crock pot stew doesn’t involve dredging, I just toss all the ingredients in the pot and my stew comes out just as good, if not better.

Beef stew is just one of those comfort foods that I need every so often, specially when it’s chilly outside.  I know that sounds weird if you know I live in Hawaii, but has been getting quite chilly at my house, at least for me.  I wear a sweater when the temperature drops to 60!
My family, like most folks in the islands, eat stew with steamed white rice.  You can serve this stew with rice, or any other starch you prefer.  Hope your family loves it the way my family does!  Enjoy!
The Best Crock Pot Beef Stew
Serves 4-6
Ingredients:
3 1/2 lbs. chuck roast
1 lb. bag baby carrots
3 large celery stalks
6 small or medium sized potatoes ( I prefer Yukon Gold or the Red Skinned ones)
1 large onion
2 cups vegetable broth
1 1/2 cups beef broth
1/2 cup balsamic vinegar
1 tbls. rosemary (dried or fresh)
1 tbls. oregano (dried or fresh)
3 tbls. cornstarch
sea salt to taste
Crock Pot Beef Stew
Directions:
1.  Cut roast into 1″ chunks trimming off fat.
2.  Wash celery stalks and slice into 2″ sections.
3.  Scrub potatoes well and cut in half, then cut halves into 4 chunks each.
4.  Toss everything, including baby carrots, into the crock pot.
5.  Sprinkle with spices.
6.  Pour vegetable broth and 1 cup beef broth over all.
7.  Dissolve cornstarch in remaining 1/2 cup beef broth and pour over all.
8.  Stir everything together making sure the cornstarch mixture is well distributed.
9.  Cover pot and set on slow cook for 8-10 hours.
Serve when ready.  Store leftovers in airtight container in the refrigerator.  Believe me you’ll want to make extra just for leftovers, it tastes even better the next day!
The Best Crock Pot Beef Stew
Print Recipe
Servings Prep Time
4-6 People 15 Minutes
Cook Time Passive Time
8 - 10 Hours 8 - 10 Hours
Servings Prep Time
4-6 People 15 Minutes
Cook Time Passive Time
8 - 10 Hours 8 - 10 Hours
The Best Crock Pot Beef Stew
Print Recipe
Servings Prep Time
4-6 People 15 Minutes
Cook Time Passive Time
8 - 10 Hours 8 - 10 Hours
Servings Prep Time
4-6 People 15 Minutes
Cook Time Passive Time
8 - 10 Hours 8 - 10 Hours
Ingredients
Servings: People
Instructions
  1. Cut roast into 1" chunks trimming off fat.
  2. Wash celery stalks and slice into 2" sections.
  3. Scrub potatoes well and cut in half, then cut halves into 4 chunks each.
  4. Toss everything, including baby carrots, into the crock pot.
  5. Sprinkle with spices.
  6. Pour vegetable broth and 1 cup beef broth over all.
  7. Dissolve cornstarch in remaining 1/2 cup beef broth and pour over all.
  8. Stir everything together making sure the cornstarch mixture is well distributed.
  9. Cover pot and set on slow cook for 8-10 hours.
  10. Serve when ready.
Recipe Notes

Store leftovers in airtight container in the refrigerator. Believe me you'll want to make extra just for leftovers, it tastes even better the next day!

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