Restaurant Style Beef Shawarma (Pressure Cooker) Recipe

Name: Restaurant Style Beef Shawarma (Pressure Cooker)
Prep time: 5 min
Cook time: 1 h 10 min
Total time: 1 h 15 min
Yield: 6-8 servings
Ingredients: 2 – 2 1/2 pound beef chuck (trimmed of excess fat); 4-5 clove garlic; 3 tablespoons homemade shawarma seasoning; 1/2 teaspoon salt; 4 tablespoons white vinegar, divided; 2 tablespoons olive oil, divided; 1 cup beef broth; pitas, garlic mayo, onions, tomatoes, pickles, french fries

Ingredients

2 – 2 1/2 pound beef chuck (trimmed of excess fat)
4-5 clove garlic
3 tablespoons homemade shawarma seasoning
1/2 teaspoon salt
4 tablespoons white vinegar, divided
2 tablespoons olive oil, divided
1 cup beef broth
pitas, garlic mayo, onions, tomatoes, pickles, french fries

	PREP TIME 5m	COOK TIME 1h10m	TOTAL TIME 1h15m
YIELD 6-8 servings

Instructions

Take the beef chuck roast and using a small paring knife, made 4-5 small ‘x’ marks into the meat.
Take the garlic cloves and insert one into each of the ‘x’ marks pushing them in as deep as it’ll go.
Combine the shawarma seasoning, salt, 2 tablespoons of vinegar and 1 tablespoon of olive oil in a small bowl.
Massage this paste onto the meat evenly on all sides.
Cover and refrigerate for at least 8 hours and ideally for 24 hours.
When you’re ready to cook, add the remaining tablespoon of oil to the instant pot on the sauté setting or in a regular pressure cooker.
Sear the meat for about 6-8 minutes turning as require to brown all sides.
Add the beef broth and the remaining 2 tablespoons of vinegar to the instant pot.
Cover and hit the ‘beef/stew’ button and let cook for 60-65 minutes depending on the thickness of the meat (mine took exactly 65 minutes).
Allow the pressure to release naturally or turn to the ‘vent’ setting if you’re impatient like me.
Shred the meat using two forks.
If you don’t want to crisp up the outside, let the meat rest for 10 minutes in the juices.
If you want it crisp, preheat the broiler and spray a baking sheet with nonstick spray.
Add the shredded meat in a single layer to the baking sheet drizzle in 1/4 cup of the juices and place under the broiler for 5-7 minutes keeping any eye on it and tossing with tongs after 2-3 minutes.
The idea it to crisp *just* the outside.