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Instant Pot Flank Steak Taco Salads

So, you guys all know how much I’ve been loving my new Instant Pot, it’s seriously the best thing since sliced bread. Like, perfectly tender, full of flavor shredded taco beef in 45 minutes! Yes!! And the meat in this Instant Pot Flank Steak Taco Salads is close to perfect.

This shredded beef can be used in any way your heart desires. I served mine up taco salad style, but the possibilities are endless: try it in lettuce cup tacos, in mini bell pepper nachos, stuffed in bell peppers for dinner, in enchiladas, the list goes on and on!!


Instant Pot Shredded Taco Beef
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  1. 2 lb. flank steak
  2. 1 tbsp. olive oil
  3. 1 white or yellow onion, sliced
  4. 2 cloves garlic, smashed
  5. salt and pepper, to taste
  6. 1 tsp. ground cumin
  7. 1/2 tsp. chili powder
  8. 1/4 cup salsa verde
  9. 1/4 cup chicken broth
  10. 1 tbsp. tomato paste
  11. 1/8 tsp. cayenne pepper (optional for spicy!)
  1. Turn instant pot on "saute" mode.
  2. Add oil in the bottom of the pot and when warm, add onions and saute with a little salt and pepper until tender, about 5 minutes.
  3. Add in the garlic and cut flank steak into smaller hunks of meat (about 6 inch hunks) and season them well with salt and pepper all over.
  4. While still on the "saute" function. Add the steak and sear on each side until browned, about 2-3 minutes per side.
  5. Add in the salsa verde, broth, chili powder, cumin, and tomato paste. Toss using tongs to combine evenly.
  6. Press the "Cancel/keep warm" button.
  7. Now press the "Manual" button and turn it down to 45 minutes on high pressure.
  8. Seal and cook until time is done. When time is complete, turn the valve from sealing to venting to release the pressure quickly.
  9. When pressure is released, using tongs transfer the meat onto a cutting board and using two forks, shred the meat. Discard all but about 1/4 cup of the excess liquid in the instant pot. Place the meat back into the instant pot and toss in the liquid until it is all soaked up.
  10. Serve taco salad style, in tacos, on nachos, stuffed in peppers, or however you please!! Enjoy!
  1. For crockpot: Place all ingredients in a crockpot and cook on high for 4-6 hours or low for 8-10.
The Defined Dish

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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  1. This recipe never disappoints! So versatile on how to serve. A favorite to make for families bringing home baby! So delish!

  2. Hi this is amazing, Id I double the recipe what would the instant pot time instructions be ?

    1. I think it will still be around the same time, honestly. Maybe just add 8-10 more mins to be safe.

  3. anyone happen to know the nutritional contents? I am prepping to begin Keto and am trying to make a menu and meal prep to help ease the transition. Also, what would be considered a serving sizewould be very helpful

  4. WOW!!! This dish is amazing. I followed the Instant Pot instructions and when we opened the pot we thought it smelled like Chipotle! Such an easy and delish recipe 🙂

  5. This recipe is insane. One of my absolute favorites of yours, and I have a lot lol. My husband always sneaks bites out of the crockpot all afternoon when this is cooking.

    1. I would sear it on both sides stove top, toss everything in there and bring to a boil. Reduce heat and let simmer on low for 2-3 hours. 😉 I’ve never done it but I think that will do the trick! Just make sure its fall apart tender.