Flank Steak Tacos in the Instant Pot: Your New Weeknight Secret Weapon

Taco Tuesday just got an upgrade. Thanks to the Instant Pot, cooking fall-apart flank steak is an easy affair that’ll have you looking forward to dinner. Start by seasoning the meat with spices you probably already have in your pantry, then whip up a simple herbaceous green sauce from Prep School host Megan Mitchell, which perfectly complements every bite when generously drizzled over your tacos. The tomatoes and our crunchy taco shells are keto-compliant in moderation, just keep an eye on the amounts you use if you’re following a strict diet.

Grain-Free Instant Pot Flank Steak Tacos

Yield: 4 servings
Active time: 10 minutes
Total time: 1 hour and 10 minutes

Ingredients

For the steak:
2 to 3 tablespoons Thrive Market Avocado Oil
1 small yellow onion, diced
2 tablespoons Thrive Market Organic Chili Powder
1 tablespoon Thrive Market Organic Ground Cumin
1 tablespoon Thrive Market Organic Paprika
1 tablespoon Thrive Market Organic Oregano
1 teaspoon sea salt
1 teaspoon Thrive Market Organic Garlic Powder
1 teaspoon Thrive Market Organic Ground Pepper
¼ teaspoon Thrive Market Organic Cayenne Pepper
1 (14.5-ounce) can Thrive Market Organic Diced Tomatoes
Zest and juice of 2 limes
2 (12-ounce) flank steaks, halved crosswise

For the green sauce:
1 medium bunch cilantro (stems and leaves)
4 green onions, cut into 2-inch pieces
1 small jalapeño, de-stemmed and halved
2 garlic cloves
Zest and juice of 1 lime
½ cup Thrive Market Avocado Oil
2 tablespoons white wine vinegar
2 teaspoons Thrive Market Organic Ground Cumin
1 teaspoon sea salt
½ teaspoon Thrive Market Organic Ground Pepper

For serving:
Thrive Market Grain-Free Taco Shells
Radishes, thinly sliced into matchsticks
Avocados, cubed
Diced white onions, for sprinkling
Cilantro sprigs

Instructions

Make the steak:
Hit sauté on your electric pressure cooker. Add avocado oil and onion; sauté for 2 to 3 minutes, or until lightly golden. Hit cancel and add all remaining ingredients except steak; stir. Arrange 4 pieces of steak on top of tomato mixture; close lid and set valve to sealing. Choose the Meat/Stew setting and cook on normal for 45 minutes; let pressure release naturally.

Make the sauce:
While the steak cooks, make sauce. Add all ingredients to a high-powered blender and blend for 1 minute, or until smooth and bright green.

Once the steak has cooked, remove lid and hit the sauté button. Cook 10 minutes, stirring occasionally, to reduce some of the liquid. As you stir, the meat will begin to shred and break down. To assemble, place shredded meat into a taco shell, then top with sliced radishes, diced avocado, onions, and cilantro sprigs. Drizzle with the green sauce.

Recipe by Megan Mitchell