Slow Cook Marinated Flank Steak with Cranberry-Raspberry Salsa
From Time Inc’s “Instant Pot Weekday Meals”
Servings Prep Time
16servings 10minutes
Cook Time
Servings Prep Time
16servings 10minutes
Cook Time
  • 5tablespoons lime juicefresh, about 3 limes
  • 1/4cup chili sauce
  • 3drops hot pepper saucesuch as Tabasco
  • 1.25ounces taco seasoning1 package, low sodium
  • 2pounds flank steak1 steak, trimmed
  • 3/4cup scallionssliced in 2-inch pieces
  • 1/2cup cilantro sprigs
  • 1tablespoon Jalapeno pepperchopped and seeded
  • 1teaspoon ground cumin
  • 12ounces cranberry-raspberry crushed fruit1 carton
  • cilantrofresh, optional
  • 16 tortillas8-inch
  1. Combine 1/4 cup of the lime juice, chili sauce, hot pepper sauce and taco seasoning in the inner pot of your Instant Pot. Add steak to pot, turning to coat.
  2. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Venting” position. Press [Slow Cook], and use [Adjust] to select “More” mode. Press [-] or [+] to choose 1 hour cook time.
  3. When time is up, turn cooker off, and repeat programming procedure using [Adjust] to select “Less” mode. Press [-] or [+] to choose 9 hours cook time.
  4. While steak cooks, place scallions, cilantro sprigs, and jalapeño pepper in a food processor; pulse 5 times or until finely chopped. Add remaining 1 tablespoon lime juice, cumin, and cranberry-raspberry crushed fruit; process until smooth.
  5. Spoon mixture into a bowl; cover and chill.
  6. When slow cook time is up, remove steak from cooker; discard cooking liquid.
  7. Shred steak into bite-sized pieces, and garnish with cilantro, if desired. Warm tortillas according to package directions.
  8. Spread about 1 1/2 tablespoons salsa over each tortilla. Spoon about 1/2 cup shredded steak down center of each tortilla; roll up.