Ingredients

The following ingredients have 8 Servings
  • 2-3 pounds flank (skirt or round steak)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small yellow onion (diced)
  • 2 tablespoons chopped garlic
  • 1 tablespoon onion powder
  • 1 tablespoon garlic salt
  • 1 tablespoon taco seasoning or a cumin/oregano and coriander mixture
  • 2 cups diced peppers (I used red, yellow and orange)
  • 2 cups tomato puree (divided)
  • 1 cup red wine
  • 1 cup beef broth
  • 1 cup frozen peas

Instruction

  • In your Instant Pot, add wine and beef broth. Add beef to liquid and then add the onion powder and garlic salt.
  • Set to high pressure for 40 minutes. Allow to release pressure normally for 10-15 minutes. Turn heat off.
  • Once beef is cooked through, add to a container and shred. Set aside.
  • Set Instant Pot to sauté/browning feature.
  • Add oil and butter and allow to sizzle. Add onions and peppers and cook 2 minutes, stirring occasionally. (If you like you can reserve some of this mixture to add to the rice in steps 8-9.)
  • Add 1 cup of tomato puree and taco seasoning and mix well. Add peas and beef and stir everything together.
  • Set to high pressure and cook for 30 minutes. Allow pressure to return to normal. Add mixture to a bowl and clean out Instant Pot.
  • Add water and 1 cup of tomato puree to Instant Pot. If desired, add the onion and pepper mixture you reserved from previous steps.
  • Add rice and stir everything together. Close lid and set Instant Pot to rice function for 10 minutes. Allow pressure to return to normal.
  • Serve beef mixture on a sandwich roll or on top of rice. We split this into two meals, doing one with sandwiches and the other with the rice!