Pulled Flank Steak Beef Soup In Pressure Cooker Recipes

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.

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.

SLOW-COOKER FLANK STEAK FAJITAS

Steps:

• Place the first 5 ingredients in a 5-qt. slow cooker. Pour beer over top. Cook, covered, on low until meat is tender, 6-8 hours., Remove beef from slow cooker. Strain vegetable mixture; return vegetables to slow cooker. (Discard cooking juices or save for another use.) Shred beef with 2 forks; add to vegetables and heat through. Serve in tortillas with pico de gallo and cilantro.

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.