Pulled Flank Steak


  • 28 ounces whole tomatoes packed in juice
  • 2 tbsp dark brown sugar
  • 2 tbsp apple cider vinegar
  • 2 tbsp mild smoked paprika
  • 1 tbsp dijon
  • 1 tbsp Worcestershire sauce
  • 1 tsp ground coriander
  • 1/2 tsp ground cloves
  • 1 frozen beef flank steak
  • Pour the tomatoes and their juice into an Instant Pot. Clean and dry your hands, then crush the whole tomatoes to bits in the pot. (Or use a pastry cutter to mush them up in the pot.) Stir in the brown sugar, vinegar, smoked paprika, mustard, Worcestershire sauce, coriander, and cloves until the brown sugar dissolves. Set the frozen flank steak in the pot and lock on the lid.
  • Option 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 1 hour 10 minutes with the Keep Warm setting off.
  • Option 2 All Pressure Cookers
    Press Meat/Stew, Pressure cook or Manual on High pressure for 1 hour 20 minutes (80 minutes) with the Keep Warm setting off. The valve must be closed.
  • When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 30 minutes. Unlatch the lid and open the cooker. Cool for a couple of minutes, then shred the meat with two forks, pulling with its grain the length of the cut as if you’re combing hair or maybe carding wool. Stir these shreds into the sauce in the pot and set aside for 5 minutes, with the lid askew over the pot, so the meat canabsorb some more of the sauce. Serve warm.
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