Instant Pot® Shredded Flank Steak recipe
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Ingredients
- 1 (1 1/4 pound) flank steak, cut into 8 pieces 2 tablespoons avocado oil 1 (8 ounce) package cremini mushrooms, roughly chopped 1 onion, finely chopped 2 large cloves garlic, grated 1 teaspoon dried thyme ¼ cup dry red wine 1 ½ cups beef broth 1 tablespoon Worcestershire sauce ¾ teaspoon salt, or to taste freshly ground black pepper to taste ¼ cup water 3 tablespoons all-purpose flour
Nutrition Info
- 263.6 caloriescarbohydrate: 11.3 gcholesterol: 31.2 mgfat: 13 gfiber: 2.1 gprotein: 21.5 gsaturatedFat: 3.3 gservingSize: -sodium: 830.6 mgsugar: 1.7 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Shredded Flank Steak
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Saute steak, working in batches, until brown, 3 to 5 minutes per side. Set aside on a plate.
Heat avocado oil in the pot. Saute mushrooms and onion until onion is translucent, about 5 minutes. Add garlic and thyme, saute until fragrant, about 1 minute. Pour in wine, cook and stir until almost evaporated, about 2 minutes. Add broth, Worcestershire sauce, salt, and pepper. Bring to a simmer.
Add the beef to the broth mixture and turn to coat. Select the Meat option according to manufacturer's instructions. Close and lock the lid, set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, at least 20 minutes. Remove the beef and set aside. Stir water and flour together to make a slurry. Select the Saute option and add the slurry slowly. Cook until liquid thickens, 3 to 5 minutes. Pull the beef apart using 2 forks. Stir beef back into the liquid.