Instant Pot Shredded Greek Beef Bowls

These Instant Pot Shredded Greek Beef Bowls are super versatile, tasty, and perfect for meal prep!

I absolutely love these Instant Pot Shredded Greek Beef Bowls! With just a few ingredients, the beef gets beyond flavorful and is perfect to make for meal prep because you can change up how you serve the meat each day. Whether you enjoy it in a rice bowl, over a salad, or in a pita, you are sure to enjoy the shredded beef.

Also, if you omit the tzatziki, feta, and rice, this is a delicious option for a Whole30 dinner!

Instant Pot Shredded Greek Beef Bowls Ingredients:

• Flap or Flank Steak
• Salt and Pepper
• Avocado Oil
• Yellow Onion
• Garlic
• Dried Oregano
• Dried Thyme
• Smoked Paprika
• Cumin
• Ground Cinnamon
• Apple Cider Vinegar
• Low-Sodium Beef Broth
• Lemon Zest
• Plus Various Options for Serving!

Instant Pot Shredded Greek Beef Bowls Step-by-Step:

Step One: Brown the Steak

Cut the steak down into 4 large, equal pieces then season generously with kosher salt and pepper. Sear the steak in the Instant Pot until a brown crust forms.

Step Two: Start the Seasoning Base

Add the onions, garlic, oregano, thyme, smoked paprika, cumin, and cinnamon to the Instant Pot. Toss until well combined. Add the apple cider vinegar and broth and stir, scraping up any browned bits on the bottom of the Instant Pot.

Step Three: Add Beef Back to Instant Pot

Next, add the lemon zest and nestle in the browned beef. Place the lid on top of the Instant Pot and turn the valve at the top so that it is sealed. Press the ‘manual’ button, then set the time to 45 minutes. Walk away from the Instant Pot and let it do its thing!

Step Four: Shred the Beef

When the cooking time is complete, manually release the pressure by carefully turning the valve to vent. Allow all of the steam to release (this takes a few minutes) before carefully opening the Instant Pot. Using two forks, shred the beef.

Step Five: Serve and Enjoy!

Serve the beef in bowls or pitas and garnish as desired.

Recipe FAQ:

I hope you all enjoy these Instant Pot Shredded Greek Beef Bowls as much as I do! Comment below on how you serve them!

For More Greek-Inspired Recipes:

Oven-Baked Greek-Inspired Halibut

Greek-Inspired Grilled Lamb Burgers

Greek-Inspired Chicken Wings with Feta Dipping Sauce

5 from 5 votes

Instant Pot Shredded Greek Beef Bowls

Gluten-Free, Dairy-Free, Whole30, Paleo

Slow Cooker Time: 6 to 8 Hours

Total: 1 hour hr

Servings: 6

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Ingredients 

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For the Shredded Beef:

• ▢ 2 lbs flap or flank steak
• ▢ 2 teaspoons kosher salt
• ▢ 1 teaspoon freshly ground black pepper
• ▢ 3 tablespoons avocado oil
• ▢ ½ yellow onion, thinly sliced
• ▢ 3 garlic cloves, minced
• ▢ 1 tablespoon dried oregano
• ▢ ½ teaspoon dried thyme
• ▢ 1 teaspoon smoked paprika
• ▢ ½ teaspoon cumin
• ▢ ¼ teaspoon ground cinnamon
• ▢ 2 tablspoons apple cider vinegar
• ▢ ½ cup low-sodium beef broth
• ▢ Zest of ½ lemon

Optional For Serving:

• ▢ Gluten-free pita
• ▢ Prepared rice or cauliflower rice
• ▢ Tzatziki, (or store-bought; omit for Dairy-Free, Whole30, Paleo)
• ▢ Baby arugula
• ▢ Halved cherry tomatoes
• ▢ Pitted kalamata olives
• ▢ Crumbled feta cheese (omit for Dairy-Free, Whole30, Paleo)
• ▢ Lemon wedges

Instructions 

INSTANT POT METHOD:

• Cut the steak down into 4 large, equal pieces then season generously with kosher salt and pepper.
• Press the ‘saute’ button and add the oil to the IP. When the oil is hot, sear the steak (you may need to do this in 2 batches so you don’t overcrowd the pan) so that a deep brown crust forms on both sides, 3-4 minutes per side. Set aside on a clean plate.
• Add the onions, garlic, oregano, thyme, smoked paprika, cumin and cinnamon. Toss until well combined. Add the apple cider vinegar and broth and stir, scraping up any browned bits on the bottom of the IP.
• Click the ‘cancel’ button to turn off the ‘saute’ function.
• Add the lemon zest and nestle in the browned beef. Place the lid on top of the IP and turn the valve at the top so that it is sealed. Press the ‘manual’ button, then set the time to 45 minutes. Walk away from the IP and let it do its thing.
• When the cook time is complete, manually release the pressure by carefully turning the valve to vent. Allow all of the steam to release (this takes a few minutes) before carefully opening the IP. Using two forks, shred the beef.
• Serve in bowls or in pita pockets as desired!

SLOW COOKER METHOD:

• Cut the steak down into 4 large, equal pieces then season generously with kosher salt and pepper.
• Heat the oil in a large skillet over medium-high heat. When hot, sear the beef on both sides until a deep brown crust forms, 3-4 minutes per side, working in batches so as to not overcrowd. Set aside.
• In the bottom of a slow cooker, combine the onion, garlic, oregano, thyme, smoked paprika, cumin, cinnamon, apple cider vinegar, broth and the lemon zest. Stir to combine.
• Nestle the browned beef into the slow cooker and cook on high for 4 hours, or on low for 6-8 hours. When the cook time is complete, shred the beef using two forks.
• Serve in bowls or in pita pockets as desired!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 6

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Photography by Eat Love Eats.