Instant Pot Pork Gyros Recipe

Instant Pot gyros wrapped in a pita bread.

4.90 from 19 votes

Instant Pot Pork Gyros Recipe

Whip up these Instant Pot Pork Gyros for a flavorful meal that’s practically effortless. Simply wrap them in a fresh pita with hummus, feta, and tzatziki.

Prep Time20

Cook Time50

Total Time1 10

Course: Main Dishes

Cuisine: Mediterranean

Servings: -8 servings

Calories: 357kcal

Author: Andrea

Equipment

Instant Pot

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
1/2 tsp. cumin
2 cloves garlic peeled
3/4 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.

STORE leftover Instant Pot Pork Gyros in an airtight container in the refrigerator for up to 4 days. For longer storage, FREEZE the shredded pork for up to 3 months.

REHEAT in a skillet over medium heat until warmed through and crispy, or microwave for 1-2 minutes. Add a splash of cooking liquid to maintain moisture when reheating. Warm the pitas separately before serving.

Nutrition