Whip up a taste of the Mediterranean with this easy Instant Pot Beef Bowl Recipe. It uses flank steak infused with Mediterranean flavors, cooked to perfection in your Instant Pot, making it juicy and flavorful. Served over lemon potatoes and your favorite toppings. This dish is quick to prep, a great recipe for busy weeknights, or an easy meal prep for busy weeks ahead.

❤️ Why You’ll Love This Beef Bowl Recipe

• Quick Prep: This Beef Bowl Recipe is really quick to prep. It’ll only take you 15 minutes to prepare, and the rest of the time is spent with the beef cooking up in your Instant Pot.
• Healthy: This recipe is loaded with protein, healthy carbs, and topped with whatever delicious veggies you prefer.
• Versatile: You can make this beef to make beef tacos, or to throw into salads. You can also personalize your toppings to make this your own.

🍲 Ingredients

Flank Steak – The beef in this recipe is made with flank steak, which is a lean cut of beef that comes from the abdominal muscles of the cow. For this recipe, we’ve made it Greek style by adding lemon juice and oregano. In the Instant Pot, it cooks so beautifully, and it’s perfect for bowls or salads.

Yellow Potatoes – The potatoes for this recipe are so yummy! I love lemon potatoes, and this recipe can be used for this bowl but also on its own. Yellow potatoes are great for baking because they have the perfect balance of starch and moisture, and hold their shape when baking, so they are perfectly crispy on the outside and soft on the inside.

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👩‍🍳 How to Make a Greek-Style Beef Bowl

Make the beef

1. Cut the flank steak into 3 or 4 equal pieces or enough pieces so it can fit comfortably into the Instant Pot. Season all over the pieces with 1 ½ tsp kosher salt and ½ tsp ground pepper.
2. Turn the Instant Pot to ‘saute’ function and add 2 tbsp olive oil.
3. When the oil is hot, sear the flank steak (you may need to do this in 2 batches so you don’t overcrowd the Instant Pot) until nicely browned on each side, about 3-4 minutes per side. Move the seared pieces to a clean plate or bowl.
4. Once all of the meat has been seared and moved to a plate or bowl, add the onion and cook, stirring occasionally, until the onion is softened, about 4-5 minutes.
5. Add the minced garlic, dried oregano, dried basil, garlic powder, onion powder, ground cinnamon, and ground clove, stir and cook 1-2 minutes until fragrant.
6. Stir in the beef broth and lemon juice, scraping the bottom of the Instant Pot for any browned bits.
7. Click ‘cancel’ to turn off the ‘saute’ function.
8. Nestle the seared beef into the onion mixture in the Instant Pot. Close the lid on the Instant Pot and make sure the steam release vent is closed.  Press the ‘pressure cook’ (or manual) button and set for 40 minutes.
9. After 40 minutes, allow the pot to do a natural steam release for 5 minutes. Then, carefully open the valve to vent manually to release the rest of the steam – this can take a few minutes. Once all of the steam is released, remove the lid and shred the beef with two forks.

Make the potatoes

1. While the beef is cooking, preheat the oven to 400°F and line a baking sheet with parchment paper and set it aside.  You can also lightly grease a baking sheet with olive oil or use a non-stick baking dish if you don’t have any parchment.  Both are fine.
2. Into a large mixing bowl, add lemon juice, olive oil, and mustard and whisk together to combine. Add the potatoes, salt, dried oregano, and garlic and toss together well to coat the potatoes.
3. Transfer the potatoes to the baking sheet or dish.
4. Cook for 30-40 minutes in the middle of the oven until the potatoes are tender and starting to brown. For extra crispiness, finish your potatoes off with a 5-minute broil in the oven. Set aside.

Assemble the bowls

1. Once the potatoes and beef are cooked, assemble the bowls by adding potatoes, shredded beef, tomatoes, sliced onions, avocado, crumbled feta cheese, and tzatziki. Top with a jammy hard-boiled egg and enjoy!

🗒 Tips and Tricks

• Don’t skip the sear: The sauté function on your Instant Pot is used to sear the flank steak on all sides before pressure cooking. This develops a flavorful crust and adds depth to the final dish.
• Cut against the grain: Flank steak has a very pronounced grain. For the most tender results, slice it thinly against the grain.
• Use a flavorful liquid: While pressure cooking requires liquid, I like using something other than water to add flavor. For this recipe, I used beef broth.
• Toppings: You can top these bowls with whatever you like. This is a Greek-style version, so I used things like olives and tomatoes, but you can use whatever veggies or make these a different style.

🗒 Variations

If you like this Greek-style Beef Bowl, you should try out one of my other easy bowls:

• Honey Glazed Salmon Bowls
• Pork Souvlaki Bowls
• Fried Chicken Cutlet Bowl

🗒 Best served with

• Quick Pickled Onions
• Fluffy Greek Pita
• Pickled Jalapenos

👝 How to Store Leftovers

Leftovers for this Beef Bowl Recipe are fantastic. You can even just make the beef and have it on hand to use in different ways throughout the week (bowls, salads, tacos, etc.). This beef will stay in the fridge for about 3-4 days.

🤔 Common Questions

Instant Pot Greek-style Beef Bowl Recipe

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This Beef Bowl Recipe is Mediterranean-inspired and made in an Instant Pot. It's quick, efficient, healthy, and so yummy!

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine Greek-Inspired

Servings 4 -6 bowls

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Ingredients

  

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For the Greek-style beef

• 1.4-1.5 lbs (635-680 grams) flank steak
• 1 1/2 tsp kosher salt
• 1/2 tsp ground pepper
• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, halved and then quartered
• 4 garlic cloves, minced
• 2 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1/2 cup beef broth
• 2 tbsp lemon juice

For the lemon potatoes

• 4 large yellow potatoes, peeled and cut into ½ inch cubes
• 1 1/2 medium-large lemons juiced (about 6 tbsp lemon juice)
• 3 tbsp extra-virgin olive oil
• 1 1/2 tbsp yellow mustard
• 1/2 tsp kosher salt
• 1 tbsp dried oregano
• 2 garlic cloves, finely minced

Toppings

• 1 cup cherry tomatoes, halved
• 1/2 cup thinly sliced red onions
• 1 avocado, pitted, peeled and diced
• 1/2 cup crumbled feta cheese
• 1 cup olives, quartered
• 2-3 hard boiled eggs
• tzatziki for serving (use our tzatziki recipe)

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Instructions

 

Make the beef

• Cut the flank steak into 3 or 4 equal pieces or enough pieces so it can fit comfortably into the Instant Pot. Season all over the pieces with 1 ½ tsp kosher salt and ½ tsp ground pepper.
• Turn the Instant Pot to ‘saute’ function and add 2 tbsp olive oil.
• When the oil is hot, sear the flank steak (you may need to do this in 2 batches so you don’t overcrowd the Instant Pot) until nicely browned on each side, about 3-4 minutes per side. Move the seared pieces to a clean plate or bowl.
• Once all of the meat has been seared and moved to a plate or bowl, add the onion and cook, stirring occasionally, until the onion is softened, about 4-5 minutes.
• Add the minced garlic, dried oregano, dried basil, garlic powder, onion powder, ground cinnamon and ground clove, stir and cook 1-2 minutes until fragrant.
• Stir in the beef broth and lemon juice, scraping the bottom of the Instant Pot for any browned bits.
• Click ‘cancel’ to turn off the ‘saute’ function.
• Nestle the seared beef into the onion mixture in the Instant Pot. Close the lid on the Instant Pot and make sure the steam release vent is closed.  Press the ‘pressure cook’ (or manual) button and set for 40 minutes.
• After 40 minutes, allow the pot to do a natural steam release for 5 minutes. Then, carefully open the valve to vent manually to release the rest of the steam – this can take a few minutes. Once all of the steam is released, remove the lid and shred the beef with two forks.

Make the potatoes

• While the beef is cooking, preheat the oven to 400F and line a baking sheet with parchment paper and set it aside.  You can also lightly grease a baking sheet with olive oil or use a non-stick baking dish if you don't have any parchment.  Both are fine.
• Transfer the potatoes to the baking sheet or dish.
• Into a large mixing bowl add lemon juice, olive oil, mustard and whisk together to combine. Add salt, dried oregano and garlic and toss together well to coat the potatoes.
• Cook for 30-40 minutes in the middle of the oven until the potatoes are tender and starting to brown. For extra crispiness finish your potatoes off with a 5-minute broil in the oven. Set aside.

Assemble the bowls

• Once the potatoes and beef are cooked, assemble the bowls by adding potatoes, shredded beef, tomatoes, sliced onions, avocado, crumbled feta cheese and tzatziki. Top with a jammy hardboiled egg and enjoy!

Notes

• How to make hard boiled eggs in an Instant Pot: 
  • Add 1 cup of water to the Instant Pot.
  • Add the wire rack or steamer basket to the bottom of the Instant Pot.
  • Place the eggs on the wire rack or in the steamer basket.
  • Close the lid, make sure the valve is sealed. Set to Manual or Pressure Cook (high pressure) for 4 minutes for a runnier egg or 5 minutes for a hard boiled egg.
  • Set aside a bowl with ice cubes and water.
  • When the 4 or 5 minutes is up, quick release the pressure and immediately put the eggs in the ice water for 5 minutes. Remove from the water and peel. Cut in half for the bowls.
• We love this recipe for brunch OR dinner!

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