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Instant Pot Shredded Greek Beef Bowls

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Instant Pot Shredded Greek Beef Bowls are a quick and flavorful weeknight dinner featuring tender, seasoned beef, fresh toppings, and a creamy tzatziki sauce. A Mediterranean-inspired dish that’s perfect for meal prep or a family dinner.

Ingredients

2 tsp. ground mustard powder

2 tbsp. warm water

3 tbsp. tahini

½ cup coconut aminos

1 tsp. Red Boat Fish Sauce

½-inch chunk of ginger, peeled

2 cloves garlic

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 tablespoons apple cider vinegar

½ cup low-sodium beef broth

Zest of ½ lemon

Gluten-free pita (optional)

Prepared rice or cauliflower rice (optional)

Tzatziki (or dairy-free substitute, optional)

Baby arugula (optional)

Halved cherry tomatoes (optional)

Thinly sliced red onion (optional)

Pitted kalamata olives (optional)

Crumbled feta cheese (optional, omit for Dairy-Free, Whole30, Paleo)

Lemon wedges (optional)

Instructions

  1. For the Shredded Beef: Season the flap or flank steak with kosher salt and black pepper. Set aside.
  2. Set the Instant Pot to the ‘Sauté’ function. Add avocado oil and heat. Sear the beef on both sides for 2-3 minutes until browned. Remove beef and set aside.
  3. In the same pot, sauté sliced onion and minced garlic for 2-3 minutes until fragrant. Stir in oregano, thyme, smoked paprika, cumin, and cinnamon for 30 seconds.
  4. Deglaze the pot with apple cider vinegar, scraping up browned bits. Add beef broth and lemon zest, stirring to combine.
  5. Return beef to the pot. Seal the Instant Pot lid and set to ‘Manual’ high pressure for 50 minutes. Allow natural release for 10 minutes, then quick release the remaining pressure.
  6. Remove beef, shred with forks, and return to the pot, stirring into the juices.
  7. For Serving: Serve the shredded beef over rice, cauliflower rice, or pita. Top with arugula, tomatoes, red onion, and olives. Drizzle with tzatziki and sprinkle with feta if desired. Garnish with lemon wedges.

Notes

For a vegetarian option, replace beef with jackfruit or chickpeas and use vegetable broth.

Add red pepper flakes or fresh chilies for a spicy kick.

Store leftovers in an airtight container for up to 4 days. Reheat in a skillet or microwave.

Freezing is an option. Store in an airtight container for up to 3 months and reheat after thawing.

Nutrition

Find it online: https://familydinnercooking.com/instant-pot-shredded-greek-beef-bowls/