Instant Pot Pork Gyros

Instant Pot pork gyros are incredibly flavorful and practically effortless! Wrap them in a pita with some red onion, cherry tomatoes, hummus, feta and tzatziki and you’ve got a delicious meal!

It’s absolutely necessary to serve these instant pot pork gyros with Homemade Tzatziki or Hummus. These make a tasty lunch or dinner!

Instant Pot Pork Gyros in pita bread with tomatoes and red onions

Amazing Instant Pot Gyros

Where we used to live, there were a few Greek/Mediterranean restaurants that served amazing gyros and doners. We have yet to find anything that compares, but for now this Instant Pot version will do. It’s easy, flavorful and practically effortless.

Want to make this for a quick weeknight dinner? It’s totally doable. What to double this recipe for a special occasion? Also totally doable.

What’s great about this is that while the pork is cooking, you can prep everything else (which only takes about 10 minutes), get the dishes washed up, plates and utensils ready and be good to go as soon as the pork is done.

Pork gyros and toppings in a serving dish

making Instant Pot Gyros

PREP. Trim off excess fat from the pork and cutting it into 2-inch cubes.

BROWN. Turn the Instant Pot onto SAUTE mode and add the pork as you cut it. This will help it brown, which means more flavor! Once all of the pork is in, add the spices, followed by two whole cloves of peeled garlic and chicken broth.

COOK. Close the lid, switch to MANUAL mode and let the pork cook at high pressure for 35 minutes. It will come out so incredibly tender and flavorful. It’s pure magic! 

FRY. Next comes the fun part: frying the pork on the stovetop. Do not be afraid of this step. If it really worries you I’d suggest following the oven method I used for carnitas, but I went all in this time and I have no regrets. It tastes so much better!! Just place a large non-stick skillet over medium heat, add the oil and wait till it gets nice and hot. Use tongs to transfer the pork from the Instant Pot to the pan. Make sure to shake off any excess moisture so you don’t splatter hot oil all over.

COMBINE. It should only take a few minutes on each side to get the pork nice and crispy. Use some of the leftover cooking liquid to rehydrate the pork once you’re done. Just toss everything together in a bowl and it’s good.

SERVE. Pile your pork onto a pita or wrap it in lavash. Add all of your favorites like red onion, cherry tomatoes, lettuce, feta, hummus, and tzatziki. Crispy chickpeas, pepperoncinis, french fries (trust me on this one) and cucumbers all make great additions.

This recipe for Instant Pot Pork Gyros has a HUGE hit at our house- we didn’t have any leftovers! It’s something I plan on making over and over again, and I hope you will too!

Shredded instant pot pork to make gyros

Recipe Tips

To make this in a slow cooker, put the whole roast in the crockpot and pour the cooking liquid over it and turn the roast to coat it in the liquid. Cook it on low for 8-9 hours, or on high for 4-5 hours until the meat is tender enough to be shredded with 2 forks.

To get more of that gyro taste, include some lemon juice in your recipe to increase that Greek taste in your gyro meat recipe! Start with ¼ cup of lemon juice.

Instant Pot Gyros wrapped in pita and topped with onions and tomatoes

Meal Prep, or Store for Later!

STORE the leftover meat in an airtight container in the fridge for up to a week. Reheat in the microwave with some extra broth or water until it is warmed through. Keep any toppings in separate containers in the fridge.

To FREEZE this meat you need to shred it and let it cool completely before placing it in a freezer safe bag or container. This will last for about 3 months before you should let it thaw overnight and then you can reheat it in the microwave or in the crockpot with some extra liquid.

Instant Pot Pork Gyros in pita bread

For more tasty main dishes, try:

 

Instant Pot Pork Gyros | lifemadesimplebakes.com

Instant Pot Pork Gyros Recipe

Instant Pot pork gyros are incredibly flavorful and practically effortless! Wrap them in a pita with some red onion, cherry tomatoes, hummus, feta and tzatziki and you've got a delicious meal!
5 from 8 votes
Pin Rate
Course: Main Dishes
Cuisine: Mediterranean
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 6 -8 servings
Calories: 357kcal
Print Recipe

Ingredients

For the pork:
  • 3-4 lb. boneless pork shoulder - excessive fat removed and cut into 2-inch cubes
  • 2 tsp. garlic powder
  • 2 tsp. coriander
  • 1 tsp. celery salt
  • 1 tsp. oregano
  • 1 tsp. thyme
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1 tsp. pepper
  • ½ tsp. cumin
  • 2 cloves garlic - peeled
  • ¾ c. low-sodium chicken broth
  • 2 tbsp. canola oil - avocado oil, or coconut oil
For the pitas:
  • Pitas
  • Thinly sliced red onion
  • Cherry tomatoes
  • Minced parsley
  • Hothouse cucumber - brunoise
  • Hummus
  • Feta
  • Tzatziki

Instructions

  • Turn the Instant Pot® on the SAUTE setting as you add the pork to the pot (I like to do this as I cut it). This will allow it to brown slightly on the outside. Once all the pork is slightly browned, add seasonings, garlic, and chicken broth.
  • Place the lid on the Instant Pot® and pressure cook on the MANUAL setting for 35 minutes. After the pork has fully cooked, allow the pressure to come down naturally for 15 minutes, then turn the valve to venting for a quick release. Once the valve pops, remove the lid. Using tongs gently break apart the pork.
  • In a large nonstick skillet set over medium heat, add the oil. Once the oil is hot, carefully add the pork (use tongs to prevent too much liquid from transferring to the pan) and cook until crispy and golden brown. Let the pork cook on one side for 2-3 minutes, flip and cook again. Remove the pork from the pan and transfer to a bowl.
  • Toss pork with a few tablespoons of the cooking liquid. Assemble pitas and serve immediately.

Notes

– Other great toppings include romaine, crispy chickpeas or french fries.

Nutrition

Calories: 357kcal | Carbohydrates: 5g | Protein: 53g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 774mg | Potassium: 1032mg | Fiber: 1g | Sugar: 1g | Vitamin A: 564IU | Vitamin C: 11mg | Calcium: 67mg | Iron: 4mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. Thanks for the recipe!  Although it didn’t taste like gyros meat, it was really flavorful and we enjoyed it quite a bit!

  2. Just had this for dinner tonight, delish!!! The only thing different was that I only had pork country ribs instead but they turned out great. Thanks for the great recipe!

  3. 5 stars
    We all love gyros around here, and I especially love how easy the instant pot make them! So much flavor and always so good.