Select ‘sauté’ mode and heat 2 tbsp olive oil. Add 2 oz onions and stir to cook for about 2 minutes.

Add 24 oz flank steak along with the seasonings: 1/2 tbsp lime juice, 2 tsp mustard, 1 tsp gravy mix, 1 tsp sriracha, 1 tsp paprika, 1/2 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp dried oregano, and 1/4 tsp chili powder. Stir to incorporate. Sear the meat for 3 minutes, then flip and sear the other side for 3 minutes as well.

Pour in 1/2 cup chicken broth and scrape the bottom using a wooden spoon or heat-resistant spatula. Close the lid, turn the steam handle to ‘sealed,’ and cook everything on ‘meat/stew’ mode for 35 minutes. Use this time to fix up some salsa or guacamole, or take care of any other tasks that need finishing.

When there are only 10 minutes left on the cooker, preheat the oven at 400 degrees Fahrenheit. Then, toss 2 oz finely chopped tomatoes, 1 oz red onions, and 1/2 tbsp lime juice, and set aside.

When the meat’s finished, place a kitchen towel onto the Instant Pot’s steam handle and manually release the steam. Take the meat out, place it in a bowl, and shred with two forks.

Add the shredded meat back and cook for 10 minutes on ‘sauté’ mode.

Meanwhile, flip a muffin tray upside-down and place 4 6-inch tortillas between the cups to shape them as taco shells. Bake in the preheated oven for 3 minutes. Set them aside and do the same to the other 4 tortillas. Place all 8 shells into the oven to keep them warm until serving (make sure it’s turned off).

When the meat’s done, turn off the heat and place it in a bowl to serve. Divide the meat and toppings (mixed salsa, 2 oz romaine, 0.5 oz feta, and 0.25 oz cilantro) into 8 equal portions. Place each into a tortilla, wrap, and enjoy!