Instant Pot Beef Shawarma

Name: Instant Pot Beef Shawarma
Prep time: 240 min
Cook time: 100 min
Total time: 340 min
Yield: 8 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 2 lb boneless beef chuck roast; 2 tbsp ground cumin; 1 tbsp kosher salt; 1 tsp ground turmeric; 0.5 tsp ground allspice; 0.5 tsp ground cinnamon; 0.5 tsp ground black pepper; 0.5 tsp ground ginger; 0.25 tsp ground cloves; 0.25 tsp cayenne; 0.25 cup olive oil; 3 tbsp apple cider vinegar; 1 head garlic; 10 piece pita bread; 3 plum tomatoes; 1 small red onion; 1 small cucumber; 0.5 bunch flat leaf parsley; 1 cup store bought hummus; 0.25 cup tahini

Slow-cooked beef, apple cider vinegar and pita bread, warmed with cumin and turmeric, a Lebanese dish.

5 hr 40 min · Serves 8 · Takes some skill

Method

Start cooking mode

Time: Prep 240 min · Cook 100 min · 340 min total
Difficulty: hard

1
In a large bowl combine all the spices with the olive oil and vinegar. Add the chuck roast and garlic turning the beef multiple times to make sure it is fully coated. Cover and allow to marinate for at least 4 hours up to overnight.
240 min
2
Place the chuck roast into the slow cooker along with 1 cup of water. Seal the lid on top of the Instant Pot. Set the cook time on Manual for 90 minutes on High. Allow the pressure to release for 10 minutes once the beef has cooked.
3
Remove the beef to a rimmed baking sheet or bowl and shred with two forks. Add about ½ cup of the reserved cooking liquid to the shredded beef. Season the beef with salt and pepper to taste.
4
Build sandwiches by spreading hummus on the pita. Top with beef and add garnishes to your liking.

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: Red wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.