Get the flavour of your favourite Greek souvlaki in this easy instant pot beef recipe. The braising technique makes the beef tender and perfect to tuck into pitas with your favourite toppings.
Remove netting or string from roast. Cut into 2 inch (5 cm) pieces, trimming as necessary and place in a bowl. Sprinkle with oregano, garlic powder and onion powder; toss well to coat evenly.
Turn instant pot on sauté setting and add oil.
Brown beef, in batches without overcrowding pot, turning on all sides.. Return beef and any accumulated juices to instant pot.
Turn off instant pot.
Stir in lemon zest and juice, beef broth, salt and pepper; stir to coat. Place lid on top and seal. Set the pressure to high and cook for 35 minutes. Allow the pressure to come down naturally, then turn valve to vent for a quick release.
Once valve stops, remove the lid. Using tongs, remove beef to a large bowl, reserving juices in the pot. Stir in feta and parsley and break up beef into small pieces. Add some of the pan juices to moisten the beef.
Warm pitas, if desired and divide beef among pitas. Top with tzatziki, tomato, cucumber, carrot and onion. Fold up and enjoy.
Stovetop Variation: Heat oil in a Dutch oven or enamelled cast-iron roaster over medium-high heat and brown beef in batches. Increase beef broth to just cover beef (about 1 cup/250 mL) and add lemon zest, juice, salt and pepper. Bring to a simmer. Cover and reduce heat and cook for about 2 hours, stirring occasionally until meat is tender. Add more beef broth if necessary to keep moist, until meat is fort-tender.
Get the flavour of your favourite Greek souvlaki in this easy instant pot beef recipe. The braising technique makes the beef tender and perfect to tuck into pitas with your favourite toppings.
Remove netting or string from roast. Cut into 2 inch (5 cm) pieces, trimming as necessary and place in a bowl. Sprinkle with oregano, garlic powder and onion powder; toss well to coat evenly.
Turn instant pot on sauté setting and add oil.
Brown beef, in batches without overcrowding pot, turning on all sides.. Return beef and any accumulated juices to instant pot.
Turn off instant pot.
Stir in lemon zest and juice, beef broth, salt and pepper; stir to coat. Place lid on top and seal. Set the pressure to high and cook for 35 minutes. Allow the pressure to come down naturally, then turn valve to vent for a quick release.
Once valve stops, remove the lid. Using tongs, remove beef to a large bowl, reserving juices in the pot. Stir in feta and parsley and break up beef into small pieces. Add some of the pan juices to moisten the beef.
Warm pitas, if desired and divide beef among pitas. Top with tzatziki, tomato, cucumber, carrot and onion. Fold up and enjoy.
Stovetop Variation: Heat oil in a Dutch oven or enamelled cast-iron roaster over medium-high heat and brown beef in batches. Increase beef broth to just cover beef (about 1 cup/250 mL) and add lemon zest, juice, salt and pepper. Bring to a simmer. Cover and reduce heat and cook for about 2 hours, stirring occasionally until meat is tender. Add more beef broth if necessary to keep moist, until meat is fort-tender.
Bone is a living tissue, that is constantly renewing and repairing itself from everyday wear and tear. However, like many nutrients, calcium is absorbed less effectively as we age. Try out our calcium calculator to see if you are getting enough in your daily diet.
* The percentage of calcium is based on the Osteoporosis Canada’s daily calcium requirement for people under 50 years of age of 1000 mg.
Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.
Bone is a living tissue, that is constantly renewing and repairing itself from everyday wear and tear. However, like many nutrients, calcium is absorbed less effectively as we age. Try out our calcium calculator to see if you are getting enough in your daily diet.