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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.

close up of instant pot gyros with text

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.
bowls of ingredients needed for beef gyros on a white counter

Greek Yogurt Tzatziki Sauce

  • 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, but I really prefer fresh for Tzatziki sauce. It brings so much bright flavor.

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

  • Cherry tomatoes
  • Carrots 
  • Cucumbers 
  • Lettuce
  • Feta cheese or goat cheese 
  • Cilantro
  • Red onion

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.
collage showing the steps for making instant pot gyros

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.
beef gyros, toppings, and tzatziki sauce arranged on a dish

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

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!

beef gyros with tzatziki sauce
4.59 from 36 ratings
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Healthy Instant Pot Beef Gyros

Created by: Becca Ludlum
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Approximate Serving Size: 3/4 cup meat
Servings 6
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 

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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42 Comments

  1. Looks delicious!
    What kind of beef roast are you using?

    Thank you!

    Helen

    1. Hi there! I think I might have answered this privately by mistake – we love the loin flap cut from Costco.

      1. how many does this serve wanting to make this next week and I’m meal planning? thank you

      2. Hi there! I’d say 4-6 :)

      3. Sheliza Dawood says:

        I only have a sirloin tip roast, do you think that will work too? I’m so excited to wow my family with this!

  2. Can you make this beef gyro in a crock pot

    1. Hi there! I think it would taste better sautéing the meat and onions in a large pan instead – I think the crock pot might cook it too much because the meat is sliced so thin.

  3. Stephanie says:

    This does look yummy. Can you use a crock pot? Thanks! BTW- I’m going to look into that Instant Pot- thanks looks pretty handy!

    1. Hi there! I think it would taste better sautéing the meat and onions in a large pan instead – I think the crock pot might cook it too much because the meat is sliced so thin.

  4. Is 1/2 cup of veg stock enough for the instant pot to reach pressure correctly? I keep reading everywhere that it takes 1 cup of liquid.

    1. Yup! Sautéing the meat before adds some liquid as well. I’ve made this several times and it works perfectly!

  5. 5 stars
    I was looking for the beef recipe. I am glad that I found it. The pictures are amazing. I hope I can make cook exactly in the same way. Thanks for sharing.

    1. What is a loin flap? One more question how do you thinly slice your beef? Before or after you cook it?

      1. It’s a cut of meat similar to a flank steak. And I cut mine after :)

      2. In the recipe you mention that you slice your beef flap prior to sauting. When answering Janets question you say to cut it after. Which one or does it m matter?

      3. Hi Lucille! It doesn’t really matter–At this point after making it a ton I prefer to cut mine before like the recipe states–I think the flavors are better!

      4. Thanks for the quick response. We bought both our sons and their families an Instant Pot each They will absolutely love this gyros recipe. I have emailed them the link to your site, Thanks again and Happy New year!!!

      5. Of course!

        Yay! How exciting!! Thank you for sharing!

        Happy New Year! <3

      6. Thanks for getting back with me. Do you have a recipe for a chicken gyro? How would you season the chicken?

      7. Hi Janet, I don’t have a recipe for a chicken gyro. I’d probably season it the same way, though!

  6. What about a chicken gyro? How would you season and cook?

  7. Incredible recipe!!!!!

  8. Delicious, thanks for sharing!

  9. Hi Becca!
    As a 21 day fixer I’m always confused when 1 cup of meat/veggies count as 1 red and 1 green. If 1 green is equal to 1 cup by itself and 1 red is equal to 3/4 cup by itself then how does 1 cup that includes both meat and veggies count as 1 green and 1 red? Sorry if this is a stupid question but I have seen it counted that way in many recipes! You know a girl doesn’t want to cheat herself out of food :)
    Thank you!

    1. Hi Michelle! I think it’s more about ease of counting. If you can separate the meat and the veggies, definitely do that!

      It’s not a stupid question at all–again, I think it’s just what works easiest when you’re at the dinner table! :)

  10. Not officially a 21 Day fixer (yet) but wanting healthy recipes. Just finished this and I’m sold. So tasty, tender, and quick. I will be coming back for more recipes! Thanks.

  11. Do the 9 minutes on meat/stew start right away or does the pot take a few minutes to heat all the way up and then start the 9 minutes of cooking?

    1. Set your IP for 9 minutes. It’ll take a few minutes to pressurize.

  12. Exactly what type of beef roast do you use? It did not look like chuck roast. Thanks

    1. I use several types, it kind of depends what looks best at the butcher! Sometimes chuck, sometimes flank steak, and when I can find it at Costco, I use loin flap meat.

  13. Hi Becca! Can I make these in the crockpot? If so, what would be cooking time? Thanks!

    1. I haven’t made these in the crockpot yet, but you definitely could! I’d look for a crockpot beef gyro recipe that is similar and use these ingredients with those cooking times :)

  14. This looks so good. I just love gyros. I think I may have to invest in an instant pot now!

  15. We love this recipe! I made many times for my family…so yummy! I am wondering if this freezes well? Thank you.

    1. I love freezing the meat–I don’t freeze the veggie toppings, though :) The sauce freezes well too!

  16. Hello, just a quick question. For the 21 day fix. The half whole wheat Pita counts as 1 Yellow?

    1. I like to keep my yellows to 125 calories or less. Depending on the brand you’ll be able to a half or a whole as long as you follow that “rule.” I know there are some brands you can have a whole pita :)

  17. Sorry, but this was a total fail. These had zero flavor & obviously, tasted nothing even remotely like a gyro. I get it, it’s “heathy”, but these were awful. I’ve made chicken gyros that are way better & healthier than this.

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