Phase 1: Preparing the Tzatziki Sauce (Do this first or while beef cooks)

1. Prep the Cucumber: Grate the cucumber using a box grater. Place the grated cucumber in a clean kitchen towel or several layers of paper towels and squeeze out as much liquid as possible. This step is crucial to prevent a watery tzatziki.
2. Combine Ingredients: In a medium bowl, combine the squeezed cucumber, Greek yogurt, minced garlic, fresh lemon juice, chopped dill, chopped mint (if using), extra virgin olive oil, salt, and pepper.
3. Mix & Chill: Stir well to combine all ingredients. Taste and adjust seasoning if necessary (more salt, lemon, or dill). Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The longer it chills, the better it tastes. This can be made a day ahead.

Phase 2: Cooking the Beef Gyro Meat in the Instant Pot

1. Season the Beef: Pat the beef chuck roast chunks dry with paper towels. In a small bowl, combine the dried oregano, marjoram, thyme, rosemary, onion powder, garlic powder, smoked paprika (if using), salt, and black pepper. Generously rub this spice mixture all over the beef chunks, ensuring they are well-coated.
2. Sear the Beef: Set your Instant Pot to “Sauté” mode on high. Once the display reads “Hot,” add the 2 tablespoons of olive oil. Carefully add half of the seasoned beef chunks to the pot in a single layer, being careful not to overcrowd. Sear for 2-3 minutes per side, until nicely browned. This browning step (Maillard reaction) develops a deep, rich flavor. Remove the seared beef and set aside on a plate. Repeat with the remaining beef chunks, adding a little more oil if needed.
3. Deglaze the Pot: Turn off the “Sauté” mode. Pour in the beef broth, red wine vinegar, and lemon juice. Use a wooden spoon or spatula to scrape up any browned bits (fond) stuck to the bottom of the pot. This is packed with flavor and essential for preventing a “Burn” notice.
4. Pressure Cook: Return all the seared beef to the Instant Pot. Add the minced garlic and bay leaves to the pot. Secure the lid, ensuring the steam release valve is set to the “Sealing” position. Select “Pressure Cook” (or “Manual”) mode and set the timer for 50-60 minutes on high pressure. The exact time will depend on the thickness and marbling of your beef; 55 minutes is a good average for 2-inch chunks.
5. Natural Pressure Release (NPR): Once the cooking cycle is complete, allow the pressure to release naturally for at least 15-20 minutes. This helps keep the meat tender and juicy. After 15-20 minutes, you can carefully perform a quick release of any remaining pressure by moving the valve to the “Venting” position.
6. Shred the Beef: Carefully remove the lid once the pin has dropped. Remove the beef chunks from the pot and place them on a cutting board or in a large bowl. Discard the bay leaves. Using two forks, shred the beef. It should be incredibly tender and shred easily.
7. Reduce Sauce & Combine (Optional but Recommended): If the liquid in the Instant Pot seems too thin, you can turn on the “Sauté” mode and let it simmer for 5-10 minutes to reduce and concentrate the flavors. Once slightly thickened, return the shredded beef to the pot and toss it with the sauce to coat it thoroughly. This step ensures every strand of beef is packed with flavor.
8. Optional Crisping Step: For an extra touch of authenticity and texture reminiscent of rotisserie-cooked gyro meat, you can crisp up the shredded beef.

   • Oven Broiler Method: Spread the shredded beef (drained of most excess liquid but still moist) in a single layer on a baking sheet. Broil on high for 3-5 minutes, watching carefully to prevent burning, until the edges are slightly crisped.
   • Skillet Method: Heat a large skillet (cast iron works best) over medium-high heat with a tablespoon of olive oil. Add the shredded beef in batches and cook for a few minutes until some edges are browned and crispy.

Phase 3: Assembling Your Instant Pot Beef Gyros

1. Warm the Pita Bread: You can warm the pita bread in a few ways:

   • Oven: Wrap pitas in foil and warm in a 300°F (150°C) oven for 5-10 minutes.
   • Microwave: Wrap pitas in a damp paper towel and microwave for 20-30 seconds until warm and pliable.
   • Skillet: Lightly char on a dry skillet or grill pan for about 30 seconds per side.

2. Layer the Goodness: Lay a warm pita flat. Spread a generous layer of the homemade tzatziki sauce down the center.
3. Add the Meat: Pile a hearty portion of the shredded, flavorful beef gyro meat on top of the tzatziki.
4. Top with Veggies: Add your desired toppings: sliced tomatoes, thinly sliced red onions, shredded lettuce, and perhaps some crumbled feta cheese or Kalamata olives.
5. Garnish & Serve: Sprinkle with fresh chopped parsley, if desired. Fold the pita in half like a taco, or roll it up (you might need to wrap the bottom in foil or parchment paper to hold it together). Serve immediately and enjoy the taste of Greece!