Instant Pot Beef Shawarma
- Ready In:
- 5hrs 40mins
- 2 lbs boneless beef chuck roast, cut in half
- 2 tablespoons ground cumin
- 1 tablespoon kosher salt
- 1 teaspoon ground turmeric
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon cayenne
- 1⁄4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 head garlic, cut in half
- 10 pieces pita bread
- 3 plum tomatoes, sliced
- 1 small red onion, sliced
- 1 small cucumber, sliced
- 1⁄2 bunch flat leaf parsley, chopped
- 1 cup store bought hummus
- 1⁄4 cup tahini
- In a large bowl combine all the spices with the olive oil and red wine 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.
- 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.
- 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.
- Build sandwiches by spreading hummus on the pita. Top with beef and add garnishes to your liking.
Questions & Replies
It seems the directions were originally for slow cooker and tweaked to be an instant pot recipe.....giving me a HUGE question. Does the water go in the BOTTOM of the pressure cooker or will I need to add additional water for the steam? Is the water necessary for the sauce inside the meat pot? Need an answer ASAP as I'm making this in 4 hours!!! It's marinating now!
The instructions call for a whole head of garlic, which is made up of many cloves, to be cut in half. Both halves are to be added to the marinade. A couple of questions: 1. Instead of a halved whole head - not much surface area of the garlic - exposed, why not just smash a few cloves of garlic or rasp one or two cloves into the marinade? That is assuming that the head of garlic and the marinade is not put into the pressure cooker. 2. What is the reason the marinade is not put in the pot with the meat? Just curious. Thanks :-)
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