Ingredients

• 1 , 1 1/4 pound
• 2 tablespoons avocado oil
• 1 , 8 ounce
• 1 medium onion , finely chopped
• 2 large cloves garlic , grated
• 1 teaspoon dried thyme
• 0.25 cups dry red wine
• 1.5 cups beef broth
• 1 tablespoon Worcestershire sauce
• 0.75 teaspoons salt , or to taste
• freshly ground black pepper to taste
• 0.25 cups water
• 3 tablespoons all-purpose flour

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Working in batches, sauté steak until browned but not cooked through, 3 to 5 minutes per side. Transfer to a plate.
2. 2 Heat avocado oil in the pot. Add mushrooms and onion; sauté until onion is translucent, about 5 minutes. Add garlic and thyme; sauté until fragrant, about 1 minute. Pour in wine; cook and stir until almost evaporated, about 2 minutes.
3. 3 Add broth, Worcestershire sauce, salt, and pepper; bring to a simmer. Add steak and turn to coat with the broth mixture. Select the Meat option, close and lock the lid, and set the timer for 20 minutes. Allow 10 to 15 minutes for the pressure to build.
4. 4 Release the pressure using the natural-release method according to manufacturer's instructions, at least 20 minutes. Transfer steak to a plate.
5. 5 Stir water and flour together in a small bowl to make a slurry. Select the Sauté option and slowly add the slurry to the broth mixture in the pot. Cook until liquid thickens, 3 to 5 minutes.
6. 6 Pull steak apart into shreds using two forks. Return shredded steak to the pot and mix with the liquid.

Nutrition per serving