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These Instant Pot Shredded Greek Beef Bowls are such a great DIY meal that the whole family will love. With flavorful and fragrant beef, tons of colorful vegetables, and a creamy Tzatziki sauce, this recipe is just as good for a nourishing weeknight as it is for meal prepping!
With just a few ingredients and some time in the Instant Pot, flap or flank steak becomes tender, shreddable, and incredibly flavorful. You can also make it in a slow cooker if you have more time on hand (and I’ve included instructions for how to do so below!). In addition to being a great weeknight meal, this recipe is also perfect for meal prepping and enjoying throughout the week because you can change up how you serve the meat each day. Whether you assemble a rice bowl, build a crunchy salad, or tuck everything into pita, you are sure to enjoy this Greek-style recipe.
Ingredients:
- Flap or Flank Steak
- Kosher Salt
- Freshly Ground Black Pepper
- Avocado Oil
- Yellow Onion
- Garlic Cloves
- Dried Oregano
- Dried Thyme
- Smoked Paprika
- Ground Cumin
- Ground Cinnamon
- Apple Cider Vinegar
- Low-Sodium Beef Broth
- Lemon Zest
- Gluten-Free Pita, For Serving (Optional)
- Cooked Rice or Cauliflower Rice, For Serving (Optional)
- Homemade or Store-Bought Tzatziki, For Serving (Optional)
- Baby Arugula, For Serving (Optional)
- Cherry Tomatoes, For Serving (Optional)
- Thinly Sliced Red Onion, For Serving (Optional)
- Pitted Kalamata Olives, For Serving (Optional)
- Crumbled Feta Cheese, For Serving (Optional)
- Lemon Wedges, For Serving (Optional)
Step-by-Step – instant pot method:
Step One: season the Steak
Cut the steak into 4 equal pieces and season generously with salt and pepper.
step two: sear the steak
Press the ‘saute’ button and add the oil to the Instant Pot. Working in batches, sear the steak until a deep brown crust forms on both sides, 3 to 4 minutes per side. Transfer to a clean plate and set aside.
Step Two: Start the Seasoning Base
Add the onions, garlic, oregano, thyme, smoked paprika, cumin, and cinnamon. Stir until well combined. Add the apple cider vinegar and broth and stir, scraping up any browned bits on the bottom of the pot.
Step Three: cook the beef
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 Instant Pot and turn the valve so that it is sealed. Press the ‘manual’ button, then set the time to 45 minutes.
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. Use two forks to shred the beef.
Step Five: Serve and Enjoy!
Serve the beef over cooked rice or cauliflower rice or tucked into pitas and garnish as desired.
Recipe FAQs:
Yes! I’ve included directions below for both Instant Pot and slow cooker cooking.
It is great in a bowl over rice but also delicious over a salad or in a pita. I like to serve mine with sliced red onions, pitted Kalamata olives, halved cherry tomatoes, baby arugula, lots of crumbled feta cheese, and Tzatziki. Feel free to arrange all of the garnishes and accoutrements in small bowls on the dinner table and let each person build their own bowl.
Feel free to omit the tzatziki, feta cheese, and rice for a delicious Whole30 dinner!
I hope y’all love these Instant Pot Shredded Greek Beef Bowls as much as I do! Comment below and let me know how you serve them.
Want More Greek-Inspired Recipes? try these!
Oven-Baked Greek-Inspired Halibut
Greek-Inspired Grilled Lamb Burgers
Greek-Inspired Chicken Wings with Feta Dipping Sauce
Instant Pot Shredded Greek Beef Bowls
Ingredients
For the Shredded Beef:
- 2 pounds flap or flank steak
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons avocado oil
- 1/2 yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon ground cinnamon
- 2 tablespoons apple cider vinegar
- 1/2 cup low-sodium beef broth
- zest of 1/2 lemon
For Serving:
- gluten-free pita (optional)
- cooked rice or cauliflower rice (optional)
- homemade or store-bought tzatziki (optional)
- baby arugula (optional)
- halved cherry tomatoes (optional)
- thinly sliced red onion (optional)
- pitted kalamata olives (optional)
- crumbled feta cheese (optional)
- lemon wedges (optional)
Instructions
INSTANT POT METHOD:
- Cut the steak into 4 equal pieces and season generously with salt and pepper.
- Press the ‘saute’ button and add the oil to the Instant Pot. Working in batches, sear the steak until a deep brown crust forms on both sides, 3 to 4 minutes per side. Transfer to a clean plate and set aside.
- Add the onions, garlic, oregano, thyme, smoked paprika, cumin, and cinnamon. Stir until well combined. Add the apple cider vinegar and broth and stir, scraping up any browned bits on the bottom of the pot.
- 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 Instant Pot and turn the valve so that it is sealed. Press the ‘manual’ button, then set the time to 45 minutes.
- 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. Use two forks to shred the beef.
- Serve the beef over cooked rice or cauliflower rice or tucked into pitas and garnish as desired.
SLOW COOKER METHOD:
- Cut the steak into 4 equal pieces and season generously with salt and pepper.
- Heat the oil in a large skillet over medium-high heat. Working in batches, sear the steak until a deep brown crust forms on both sides, 3 to 4 minutes per side. Transfer to a clean plate and 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.
- Nestle the browned beef into the slow cooker and cook on high for 4 hours, or on low for 6 to 8 hours. When the cook time is complete, shred the beef using two forks.
- Serve the beef over cooked rice or cauliflower rice or tucked into pitas and garnish as desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
This sounds delicious! Could you use chicken thighs in place of the beef? I know they are two totally different meats, but wondering if it would still taste just as good with chicken.
I’m not sure that would work as a substitute here just because the cooking time would be different. Sorry about that!
I have loved this Greek beef dish so much and have made it multiple times since finding it. It has such great flavor and gets so tender, but love that it’s a leaner flank steak. So great for building Greek bowls and making pitas. Something my whole family with kids can all enjoy!
love to hear it!
Just made this recipe for the first time and my husband and I devoured it and will definitely be making again! Served with pita, rice, arugula, feta, hummus, SideDish greek vinaigrette and pickled red onions- best thing I’ve eaten in awhile! Thanks Alex for always making easy but delicious recipes!!
Thank you for cooking!!
I really want to try this. Do you think it would work in a dutch oven? I don’t have a slow cooker or instant pot at the moment.
yes, it definitely will! I haven’t tested timing but I’d try 2-3 hours at 300.