Instant Pot Steak Tacos with Pico de Gallo

• skirt steak (or flank steak)907 g
• large red onion, divided1 unit
• lime, juiced1 unit
• lemon, juiced1 unit
• chili powder1 msk
• brown sugar (or honey)1 msk
• garlic powder1.5 teaspoons
• oregano1 tsk
• ground cumin0.5 tsk
• kosher salt0.75 tsk
• ground black pepper0.5 tsk
• beef stock (unsalted or low sodium)1.8 dl
• crushed red pepper flakes (optional)0.5 tsk
• plum tomatoes (for Pico de Gallo)4 unit
• jalapeno pepper (for Pico de Gallo)1 unit
• limes, juiced (for Pico de Gallo)2 unit
• cilantro leaves (for Pico de Gallo)0.6 dl
• Kosher salt (for Pico de Gallo)0 to taste
• Ground black pepper (for Pico de Gallo)0 to taste
• shredded or crumbled cheese (optional garnish)0 to taste
• avocado or guacamole (optional garnish)1 unit
• Corn or flour tortillas0 for serving

METHOD

1. 01Slice the steak across the grain into strips. Peel the onion, thinly slice half, and finely chop the other half. Set the chopped onion aside for the pico de gallo. Juice one lime and the lemon.
2. 02In a non-reactive bowl or the Instant Pot inner pot, combine the steak strips, sliced onion, and the lime and lemon juice. Add the chili powder, brown sugar, garlic powder, oregano, cumin, 3/4 teaspoon of salt, 1/2 teaspoon of black pepper, and the beef stock. Add optional red pepper flakes if using. Mix well and let marinate at room temperature for 15-20 minutes, or refrigerate for up to 2 hours.
3. 03While the steak marinates, prepare the pico de gallo. Core and dice the plum tomatoes. Remove the stem and seeds from the jalapeno and mince it. Juice the two limes and chop the cilantro.
4. 04In a medium bowl, combine the reserved chopped red onion with the tomatoes, jalapeno, and cilantro. Add the juice from the two limes and toss to combine. Season with kosher salt and pepper to taste. Cover and refrigerate until serving.
5. 05Transfer the marinated beef and its marinade to the Instant Pot. Secure the lid and set the steam release valve to 'sealing'. Select 'Pressure Cook' (or 'Manual') on high pressure for 6 minutes.
6. 06Once the cooking time is complete, allow the pressure to release naturally for 15 minutes. Then, carefully turn the steam release valve to 'venting' to release any remaining pressure. Drain the beef.
7. 07Warm the tortillas and assemble the tacos with the cooked steak, pico de gallo, and optional toppings like cheese and avocado.