Instant Pot Shredded Beef

Begin by activating your pressure cooker, choosing the Sauté setting to heat it up. Cook steak in batches until browned but still raw, about 3-5 minutes on each side. Transfer the steak to a plate.

Next, heat up some avocado oil in the pressure cooker and sauté sliced mushrooms and onions until they become translucent, roughly 5 minutes. Add minced garlic and dried thyme; stir until the mixture is fragrant, about 1 minute. Pour in a glass of wine and cook it until the liquid has almost evaporated, around 2 minutes.

Add chicken broth, Worcestershire sauce, salt, and pepper to the pot; bring it to a gentle simmer. Add the raw steak back into the pot, making sure it's fully coated with the broth mixture. Set your pressure cooker to the Meat setting and close the lid; set a 20-minute timer.

Allow at least 20 minutes for the pressure to build up. Release the pressure using the natural-release method, as instructed by your manufacturer's guidelines.

Transfer the cooked steak to a plate and set it aside. In a small bowl, whisk together some water and flour to create a smooth paste.

Heat up the pressure cooker using the Sauté setting again, slowly adding the slurry to the broth mixture in the pot. Continue cooking until the liquid thickens, around 3-5 minutes.

Once cooked, use two forks to pull the steak apart into shreds. Return the shredded steak back into the pot and mix it with the remaining liquid.