Cut the steak down into 4 large, equal pieces then season generously with kosher salt and pepper.

Press the 'saute' button and add the oil to the IP. When the oil is hot, sear the steak (you may need to do this in 2 batches so you don't overcrowd the pan) so that a deep brown crust forms on both sides, 3-4 minutes per side. Set aside on a clean plate.

Add the onions, garlic, oregano, thyme, smoked paprika, cumin and cinnamon. Toss until well combined. Add the apple cider vinegar and broth and stir, scraping up any browned bits on the bottom of the IP.

Click the 'cancel' button to turn off the ‘saute’ function.

Add the lemon zest and nestle in the browned beef. Place the lid on top of the IP and turn the valve at the top so that it is sealed. Press the 'manual' button, then set the time to 45 minutes. Walk away from the IP and let it do its thing.

When the cook time is complete, manually release the pressure by carefully turning the valve to vent. Allow all of the steam to release (this takes a few minutes) before carefully opening the IP. Using two forks, shred the beef.

Serve in bowls or in pita pockets as desired!

Cut the steak down into 4 large, equal pieces then season generously with kosher salt and pepper.

Heat the oil in a large skillet over medium-high heat. When hot, sear the beef on both sides until a deep brown crust forms, 3-4 minutes per side, working in batches so as to not overcrowd. Set aside.

In the bottom of a slow cooker, combine the onion, garlic, oregano, thyme, smoked paprika, cumin, cinnamon, apple cider vinegar, broth and the lemon zest. Stir to combine.

Nestle the browned beef into the slow cooker and cook on high for 4 hours, or on low for 6-8 hours. When the cook time is complete, shred the beef using two forks.

Serve in bowls or in pita pockets as desired!