Prep Time:
20 mins
Cook Time:
1 hr
Additional Time:
20 mins
Total Time:
1 hr 40 mins
Servings:
4
Ingredients
Directions
Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Working in batches, sauté steak until browned but not cooked through, 3 to 5 minutes per side. Transfer to a plate.
Heat avocado oil in the pot. Add mushrooms and onion; sauté until onion is translucent, about 5 minutes. Add garlic and thyme; sauté 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 steak and turn to coat with the broth mixture. Select the Meat option, close and lock the lid, and set the timer for 20 minutes. Allow 10 to 15 minutes for the pressure to build.
Release the pressure using the natural-release method according to manufacturer's instructions, at least 20 minutes. Transfer steak to a plate.
Stir water and flour together in a small bowl to make a slurry. Select the Sauté option and slowly add the slurry to the broth mixture in the pot. Cook until liquid thickens, 3 to 5 minutes.
Pull steak apart into shreds using two forks. Return shredded steak to the pot and mix with the liquid.
Recipe Tip
Any tough, lean cut of beef will work in place of flank steak. You can use olive oil instead of avocado oil.
Nutrition Facts (per serving)
264
Calories
13g
Fat
11g
Carbs
22g
Protein
