Pressure Cooker Greek Tacos
Greek Tacos made with tender chunks of seasoned pork braised in lemon juice served on warm pita bread with lettuce, tomatoes, and Tzatziki sauce.
One of my family’s favorite meals is Greek Souvlaki. I decided it would be fun to make a pressure cooker version for the months ahead when I don’t feel like going outside in the cold and grilling.
Since the pork is more tender cooked in the pressure cooker than on the grill, you can’t serve it on a skewer, so I decided to serve it in a warm pita taco style.
Instead of salsa, on a Greek taco, of course, you want Tzatziki sauce. It’s a refreshing cucumber yogurt sauce. I adapted my Tzatziki sauce recipe from 365 days of Slow Cooking.
Making Greek Tacos in an Instant Pot
Don’t substitute a lean cut of pork in this recipe. Use a pork shoulder or pork butt. When pressure cooking pork, the fat mostly melts away leaving the pork flavorful, tender and juicy.
If you’re a fan of Greek food, you’re going to love this recipe.
Instant Pot Greek Tacos made with tender chunks of seasoned pork braised in lemon juice served on warm pita bread with lettuce, tomatoes, and Tzatziki sauce.
- 4 pounds boneless picnic pork shoulder, trimmed and cut into 1-inch cubes
- 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1 teaspoon marjoram
- 2 tablespoon olive oil
- 1/2 cup fresh squeezed lemon juice
- 1/4 cup water
- 1 small cucumber, peeled, seeded and shredded
- 1/4 teaspoon salt
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon dried dill weed
- 1 clove garlic, minced or pressed
- 1/8 teaspoon pepper
- Mix the marjoram, salt and pepper with the olive oil and rub all over pork.
- Add lemon juice and water to the cooking pot. Place the pork in the pressure cooking pot.
- Select High Pressure and set the timer for 25 minutes. When beep sounds, turn off pressure cooker and let the pressure release naturally for 10 minutes. After 10 minutes, release any remaining pressure. When valve drops carefully remove lid.
- Using a slotted spoon, to remove meat from juices.
- Serve on a pita with diced tomatoes, shredded lettuce and tzatziki sauce.
- In a fine mesh strainer toss the cucumber with the salt. Allow the cucumber to drain for 15 minutes over a bowl or the sink to remove excess water.
- In a medium size bowl, combine the drained cucumber, Greek yogurt, lemon juice, dill weed, garlic and pepper.
*I prefer to make the Tzatziki sauce in the morning to allow the flavors to really mix together.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 201Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 52mgSodium: 367mgCarbohydrates: 9gFiber: 1gSugar: 3gProtein: 21g
Nutrition information is calculated by Nutritionix and may not always be accurate.
Can i use chicken ?
Hi Amanda – sure, just reduce the cook time to 3 minutes for diced chicken breast.
The amount of spices in this recipe look like the quantity for 1 # of meat maybe, NOT 4 # of meat. 4 # would be enough to feed an army and there are only 2 of us.
Hi Cindy – pork shoulder is typically not sold in 1 lb. packages. The recipe makes 8 servings, definitely not enough for an army, but perfect for my family of 6 with a little left over for lunch. I think the spices are perfectly balanced and the recipe gets great reviews. However, that’s the nice thing about cooking, you can change things up however you like. Enjoy!
Made this tonight, it was the only recipe I found that didn’t need 4 to 6 hours marinating and I got home from work at 4 and had a frozen pork loin and needed super for 6. It was very tender. I used 1 T of Epicure Greco finishing sauce mix as the favouring .
Greek tacos. LOL Tacos? It’s definitely technically correct but I’m imagining telling my Greek aunt they’re called that. She thinks ‘Syrian’ bread as opposed to Greek bread is cultural appropriation. 🙂
I am part Greek and spent a summer there (No, I don’t recommend it). But the souvlaki and gyros in the Plaka? Amazing. Cost about $1 and the FDA would shut these guys down in a heartbeat. Roaring meat. Outside. In the sun. All day. Just hanging out next to the live octopus and the lamb carcasses. Who needs refrigeration!
The gyros are made from pork/lamb and chicken, though not as often. Chicken wings in Greece would be discarded as the unusable bits in America. They’re super tiny.
Anyway, gyros (as I’m sure you know) are pronounced YEAR-ose. If you can roll your R’s, terrific.
This is my concession to my aunt in case she ever sees this…once she realizes what the internet is and “where it comes from”. <–Actual question of hers. How do you answer "everywhere"? She'd be waving around her Evil Eye for a month.
Thanks for the recipes. The tzatziki sauce is pretty authentic! I add about 3 oregano flakes because all Greek food has to have oregano. All. Of. It.
Hi Lyric – such a fun comment. I’ll have to include a little oregano in all my Greek recipes now. Visiting Greece is on my bucket list for sure. Glad you enjoyed the recipe.
Syrian bread is it’s own thing. It’s what American’s call pita bread. Bread they use for gyros is something completely different. Tell your grandma to stop using our bread for her Greek dishes. ?
This was amazing. I love gyros but have gone grain free and this hit the spot. Love it!
I made this recipe exactly as written. The pork was amazingly tender and could easily be shredded (that’s how hubby likes it) with a potato masher right in the pot.
If there is one improvement to be made it is the following: we sort of expected the meat would have a flavor more similar to gyros, it did not and was actually more bland (but still delicious). I did some research and discovered the only herb missing in the recipe would have been Rosemary. The next day while preparing the meat for leftovers I placed about five 4″ sprigs of fresh Rosemary on top while re-heating. That did the trick and was the amazing flavor we had planned on.
This looks awesome! Will need to try it soon!
I too have a Fagor Duo and know exactly what the poster is talking about re. liquid. I never know if I should be including more (based on electric PCs) or not. So appreciate any guidance given for those of us with stovetop models.
They look great. Craving one now! Pinning 🙂
25 minutes? Ah, “To cook with the DUO pressure cooker, it is very important to use at least 1/2 a cup of liquid if you’re cooking for 10 minutes or less, or 2 cups of water if you’re cooking for more than 10 minutes; NEVER USE LESS.”
This recipe comes up short in liquid. Any suggestions?
I actually used the Instant Pot Duo pressure cooker when I made this recipe, so I know it works well in the Duo. When you’re cooking pork shoulder, you’ll be surprised just how much liquid you end up with, so it really isn’t necessary to add more liquid. I couldn’t find that statement in my manual, but it does seem overly broad and cautious. Of course, if you’re concerned and want to use more liquid, you could just double the liquids.
OOP, I didn’t notice this was an electric recipe.
The manual I posted verbatim from is a stove top, Fagor Duo 8 quart.
I am trying to find a small camping like stock pot to side step the posted problem, i.e. add the 2 cups of water to the pressure cooker pot, the lemon juice/water and meat to the inner pot.
You have a guess on the percent I would need to cut back on the electic recipe to use with a stove top pressure cooker?
Thanks for the clarification. An 8 quart PC will take longer to come to pressure than a 6 quart, so I can see why you might need extra liquid for longer cooking times. You may also need to reduce your cooking time slightly. I would try 20 minutes. I would suggest marinating your pork in the spices and lemon juice for several hours, then cook it using 2 cups water.
Hi Barbara, this is a very old posting from you, delighted to find you here. From Sally Hannigan thinking to make Greek gyros ✅?
Looks delicious! Can’t wait to try them. Even my husband (who hates lamb and is therefore suspicious of all Greek food – silly man) will like these I bet!
Perfect! I’m so glad to see your version of these. Everything we like in them….that sauce looks amazing.
Thanks Barbara. 🙂
Yes indeed, I do love this!