- 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
- 1/4 cup dry red wine
- 1 1/2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 3/4 teaspoon salt, or to taste
- freshly ground black pepper to taste
- 1/4 cup water
- 3 tablespoons all-purpose flour
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.
06/28/2019
recipepes.com
nstant pot® shredded flank steak, recipe
PT15M
PT1H
5
455 calories
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