Instant Pot Beef Shawarma
Transform your weeknight dinners with this flavorful and fuss-free Instant Pot Beef Shawarma recipe! Juicy beef chuck roast is thinly sliced and marinated in a vibrant blend of Middle Eastern spices like cumin, coriander, and turmeric, then pressure-cooked to perfection for tender, melt-in-your-mouth results. With just 15 minutes of prep and a 20-minute cook time, this dish delivers bold, restaurant-quality flavors while being incredibly convenient. Serve it wrapped in warm pita, over fragrant rice, or atop a fresh salad, and don’t forget a sprinkle of parsley for the perfect finishing touch. Ideal for busy nights or meal prep, this beef shawarma is a must-try for fans of Instant Pot recipes and globally-inspired meals.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 2 tablespoons white vinegar
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoons ground turmeric
- 0.5 teaspoons ground allspice
- 0.25 teaspoons cinnamon
- 0.5 teaspoons black pepper
- 1 teaspoons kosher salt
- 4 pieces garlic cloves (minced)
- 1 large yellow onion (sliced)
- 0.5 cups water or beef broth
- 2 tablespoons fresh parsley (chopped, optional for garnish)
Instructions
Trim excess fat from the beef chuck roast and slice it into thin strips, about 1/4-inch thick.
In a mixing bowl, whisk together olive oil, white vinegar, lemon juice, cumin, coriander, paprika, turmeric, allspice, cinnamon, black pepper, and salt to create the marinade.
Add the beef strips and minced garlic to the marinade, ensuring all pieces are evenly coated. Cover and let marinate for at least 30 minutes, or for best results, up to 4 hours in the refrigerator.
Set the Instant Pot to 'Sauté' mode. Add a drizzle of olive oil and cook the sliced onion for 3-4 minutes until softened and lightly golden. Turn off the 'Sauté' mode.
Add the marinated beef on top of the cooked onions in the Instant Pot. Pour in 1/2 cup of water or beef broth.
Close the lid and ensure the pressure valve is set to 'Sealing'. Select 'Pressure Cook' or 'Manual' on high pressure and set the timer for 20 minutes.
Once the cooking cycle is complete, allow the pressure to naturally release for 10 minutes, then carefully turn the valve to 'Venting' to release any remaining pressure.
Open the lid and gently stir the beef and onions to evenly distribute the juices. Taste and adjust seasoning if needed.
Serve the beef shawarma warm in pita bread, over rice, or as part of a salad. Garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 193 mg | 8% | |
| Total Carbohydrate | 4.5 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.3 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 34 mg | 3% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 523 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
