Pulled Flank Steak Beef Soup In Pressure Cooker Food

ALL-DAY SOUP

Steps:

• In a large skillet, brown steak and onion in oil; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-10 hours or until meat is tender.

INSTANT POT® SHREDDED FLANK STEAK

Steps:

• 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.

INSTANT POT CARNE ASADA

Steps:

• Gather the ingredients.
• Slice the steak across the grain and into thin strips.
• Peel the onion and cut it in half lengthwise. Thinly slice half of the onion. Chop the other half and set it aside for the pico de gallo.
• In a nonreactive bowl or the Instant Pot inner pot, combine the steak strips, sliced onion, and the lime and lemon juice. Add the chili powder, honey, garlic powder, oregano, cumin, salt, black pepper, and beef stock. If using, add the red pepper flakes (start with 1/2 teaspoon). Mix well and let stand at room temperature for 15 to 20 minutes or cover and refrigerate for up to 2 hours.
• While the beef marinates, combine in a medium-sized bowl the reserved onion with the tomatoes, jalapeño pepper, and cilantro. Add the juice from the 2 limes. Toss to combine.
• Add kosher salt and pepper, to taste. Cover and refrigerate the pico de gallo until serving time.
• Put the marinated beef and marinade in the Instant Pot. Cover the pot and secure the lid. Make sure the steam release valve is turned to the sealing position. Choose manual or pressure cook, then high pressure, and set the time for 6 minutes.
• When the time is up, allow for the natural release of pressure for 15 minutes.
• Carefully turn the steam release valve to the venting position to release the remaining pressure.
• Drain the beef. Reserve the juices for a soup base or freeze to use later.
• Assemble the tacos with corn or flour tortillas, beef, and pico de gallo. If using, serve with cheese on top, avocado, and lime wedges.

PULLED FLANK STEAK BEEF SOUP IN PRESSURE COOKER

Steps:

• 1. Add 1 tbsp of olive oil to inner pot of electric pressure cooker. Saute the whole flank steak on high for a couple minutes on each side so that it is browned well. Don't cut into pieces at this time.
• 2. Add 6 cups of veggie broth, 1/2 cup sherry, carrots, potatoes, salt, pepper, bay leaves, potatoes, celery, peppercorns, garlic, chopped onions, chopped green onions and 4-5 whole sprigs of thyme . Set aside. Note, you aren't adding the nutmeg, worcestershire dill or peas until after the pressure cooking step.
• 3. Clean, slice, and quick saute in 2 tbsps of olive oil the mushrooms separately in a frying pan. Goal is to soften them up and give them a golden hint. 3-4 minutes is fine. They will finish cooking thoroughly in pressure cooker but this give a nice appearance in the soup. And the quantity will shrink while cooking, as expected. Toss into the pressure cooker with everything else in step 2.
• 4. Seal your pressure cooker and cook on high for 30 minutes. Allow for a natural release of steam for an additional 15 minutes.
• 5. While that's cookin', Boil the pasta of your choice in hot salted water with a little olive oil until Al Dente. I use an italian pasta that is a 1" by 2" rectangle when cooked. Bowtie pasta or large egg noodles are a fine alternative. Drain and set aside to add to your soup as the very last step, Note that you don't want too many noodles, because they grow in size. 1 cup or 1 large handful of DRY is more than enough. If you have too many noodles, your soup broth will get sucked up into the noodles.
• 6. Open your pressure cooker and remove the bay leaves, the remains of the sprigs of thyme. Your pressure cooker should be on WARM at this time. Take out the flank steak and pull it apart with two forks. Cut the strings of steak in half as well. Toss back into pressure cooker.
• 7. Add raw or frozen peas, worcestershire sauce, pinch of nutmeg, and the fresh chopped dill to the soup. (I didn't have peas, so I used frozen edamame. Can also use lima beans as an alternative. Basically you want some color. )
• 8. Add the cornstarch or flour to 1/4 cup of cold water and stir to dissolve. (I prefer cornstarch) Then add to the soup mixture that is still warming in the pressure cooker. In non-pressure mode: turn the soup up from WARM to SAUTE or HI Heat mode to get the soup boiling for a minute or two so that the flour or cornstarch thickens it up a bit. Only do this for a few minutes max. Then put your soup back on WARM mode.
• 9. Add your drained noodles to the soup. If you need more "broth" in your soup, adjust the liquids now to your liking. Cover the soup and let sit on WARM covered for 15-20 min so all the final additional ingredients added after pressure cooking have a chance to meld together with the other ingredients. Then serve! Serve with soup crackers.

PULLED FLANK STEAK IN RED WINE SAUCE (ROPA VIEJA O CARNE RIPIADA)

Steps:

• Add the water, flank steak and bay leaves to the cooker. Season with 1 tablespoon (18 g) of the salt. Close the lid.
• Stovetop Pressure Cooker: Set to high pressure (15 PSI) and set the timer for 30 minutes. Cook over high heat until the pressure point is reached, then lower the heat to medium and
• Electric Pressure Cooker: Use the meat setting and adjust the time to 35 minutes, or set to high pressure (10-12 PSI) and 35 minutes.
• When done, remove the stovetop cooker from the heat and apply quick-release, or cancel cooking for the electric cooker and apply auto-release. When all the pressure is out, open the cooker and transfer the flank steak to a carving board, using tongs. Allow the beef to rest, about 5 minutes. Reserve 1 cup (235 ml) of the beef stock for later use and discard the rest. Do not discard the bay leaves. When ready, manually shred the beef, pulling it apart into 1/2-inch (1.3-cm) wide pieces. Heat the oil in the stovetop pressure cooker over medium-high or use the sauté setting for the electric pressure cooker. Sauté all of the vegetables and garlic, adding the oregano and cumin, until the onion begins to soften and the mixture is fragrant, about 2 to 5 minutes. Stir in the tomato sauce, red wine and reserved beef stock. Add the shredded beef, vinegar and black pepper, and adjust for salt. Stir well, cancel cooking for the electric cooker and close the lid.
• Stovetop Pressure Cooker: Set to high pressure (15 PSI) and cook over high heat for 10 minutes total.
• Electric Pressure Cooker: Use the meat setting and adjust the time to 15 minutes, or set to high pressure (10-12 PSI) and 15 minutes.
• When done, remove from the heat or turn off the cooker and allow the pressure to release on its own (natural-release), about 7 to 10 minutes. If the pressure is not fully released after 10 minutes, apply auto-release. Serve immediately.

LEFTOVER ROAST BEEF SOUP (LEFTOVER STEAK TOO!)

Steps:

• In a large pot, cook onions, celery, mushrooms and garlic in butter or oil until onions are golden.
• Stir in the chopped cooked beef.
• Add the beef broth, and the Worcestershire, stirring to mix, and seasoning to taste with salt and pepper (how much you add will depend on how seasoned the beef and broth already are, so be careful here).
• Bring mixture to a boil and stir in uncooked egg noodles.
• Reduce heat and cook, stirring occasionally, for 10-12 minutes or until noodles are tender.

SLOW COOKED MEXICAN STYLE SHREDDED FLANK STEAK

Steps:

• Layer the sliced flank steak in a slow cooker, chop the onion and add to the cooker.
• Next add your seasonings and cover with the water or stock. Cook on low for 9hrs.
• 2hrs before the meat is cooked, in a skillet add the tablespoon of oil and gently fry the green pepper strips.
• When partially cooked add the strips to the slow cooker.
• Take 2 forks and shred meat in the cooker, reserving the stock to use as a sauce for baked enchiladas, taco's, burritos, etc.

SLOW COOKER PULLED BEEF RECIPE

Steps:

• Place all the ingredients in the slow cooker except the beef. Mix until well combined.
• Add the beef, and baste with the marinade.
• Cook on low for 8-10 hours.
• Remove the beef from the slow cooker and place it to the side.
• Gently remove the fat from the beef and shred using two forks.
• Remove excess fat from the slow cooker by gently ladling it out. Pour the remaining marinade over the shredded beef.
• Serve & enjoy.