Instant Pot Lamb Gyros
The herbaceous lamb in these stuffed pita pockets pairs perfectly with the cool refreshing tzatziki sauce. Great spring and summer lunch, cookout appetizer or picnic sandwich. Serves 8-16. Enjoy!
2 tablespoons extra virgin olive oil (EVOO)
2 pounds lamb stew meat (¾ inch pieces)
1 large onion, chopped
2 garlic cloves, minced
1/3 cup tomato paste
½ cup dry red wine
1 ¼ teaspoons kosher salt, divided
1 teaspoon dried oregano
½ teaspoon dried basil
½ medium hot house or English cucumber, sliced thin
16 pita pockets, halved and warmed
4 plum tomatoes, sliced
Preheat oven to 375°F.
Turn Instant Pot to Sauté, add 1tablespoon EVOO.
Add lamb in batches allowing to brown slightly.
Turn Instant Pot off.
In a pan over medium heat, add 1tablespoon EVOO.
Cook onions until tender, about 4-6 minutes. Add garlic and tomato paste; cook and stir for 2 minutes.
Deglaze pan with wine, then add to Instant Pot with lamb.
Add 1 teaspoon salt, oregano and basil.
Lock Instant Pot lid; turn Pressure Valve to Sealing.
Cook on Meat or Stewsetting: high pressure for 30 minutes; then do a 10-minute Natural Releasebefore turning Pressure Valve to Releaseto release remaining pressure.
To serve, fill warmed pita with lamb mixture and top with fresh Tzatziki, tomatoes, and sliced cucumbers.