This was a combination of several different recipes.
2.7 lb beef flank steak
salt and pepper
1 cup frozen chopped onion
4-5 cloves garlic
1 cup beef broth
1 can diced tomatoes
2 cups frozen bell peppers (the ones Keith got were all green peppers)
1/2 tsp oregano
1 tsp cumin
1 bay leaf
1/4 cup parsley flakes
2 tbsp white vinegar
Season meat with salt and pepper
Preheat instant pot on saute mode, then sear steak on all sides and set aside.
add onions and garlic, cook until soft.
Add broth to deglaze
Add tomatoes, peppers, oregano, cumin, bay, then put meat back in
pressure cook on high for 40 minutes
10 minutes natural release
remove meat to plate, shred with forks.
blend sauce with immersion blender
mix in parsley and vinegar.
Result: Flavor was nice. I would’ve preferred to have the mix of red, yellow, and green bell peppers instead of just green. there was way too much liquid in the pot. Next time, I think I can skip the beef broth and just go with the liquid from the can of tomatoes and that released from the onion, peppers, and meat.