Turn your Instant Pot on to Sauté. When it is hot, add in the ground beef and break down the chunks into smaller bits. Your only goal here is to break it down so that it doesn't cook as one big chunk. You're not really wasting time browning it (watch this video to understand why not).
You won't be adding any water to this recipe as the meat and vegetables release enough water on their own.
Cook on high pressure for 2 minutes and allow it to release pressure naturally for 5 minutes. After this, release all remaining pressure.
Serve with a side of tzatziki sauce to further increase the fat content (and deliciousness) of the meal.
Cook the ground beef and onions well together, and once they are cooked, add in the other vegetables, add 1/2 cup of water, cover with a lid and cook for 5 minutes until the vegetables are tender-crisp.
Tips And Tricks For Making This Low Carb Beef Shawarma
Don't own an Instant Pot? Here's how to make it on the stove:
Cook the ground beef and onions well together.
Once they are cooked, add in the other vegetables, add 1/2 cup of water, cover with a lid and cook for 5 minutes until the vegetables are tender-crisp.
Though you can get away with using store-bought shawarma seasoning, I highly recommend making it yourself. It makes a huge difference in how the dish turns out.
You can substitute any ground meat of your choice.
Almost all of my recipes freeze well, but I'd be a little cautious about freezing this one as I fear the veggies will get mushy upon reheating.