1. Pour the tomatoes and their juice into a 6‑quart Instant Pot. Clean and dry your hands, then crush the whole tomatoes to bits in the pot. (Or use a pastry cutter to mush them up in the pot.) Stir in the brown sugar, vinegar, smoked paprika, mustard, Worcestershire sauce, coriander, and cloves until the brown sugar dissolves. Set the frozen flank steak in the pot and lock on the lid.
3. When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 30 minutes. Unlatch the lid and open the cooker. Cool for a couple of minutes, then shred the meat with two forks, pulling with its grain the length of the cut as if you’re combing hair or maybe carding wool. Stir these shreds into the sauce in the pot and set aside for 5 minutes, with the lid askew over the pot, so the meat can absorb some more of the sauce. Serve warm.
• For an 8-quart Instant Pot, you must add 1⁄2 cup beef broth or red wine with the tomatoes.
• Serve the pulled beef with or without buns or tortillas but certainly garnished with sour cream, avocado slices, grated cheese, and/or pickled jalapeño rings.
• The pulled beef isn’t spicy at all. Either pass a hot sauce at the table or add up to 1 tablespoon red pepper flakes with the other spices in step 1.
• Use the pulled beef as a filling for enchiladas: Wrap it in corn tortillas, lay these seam-side down in a baking dish, and top with enchilada sauce or salsa, all covered with shredded cheese. Bake covered in a 350°F oven for 10 minutes, then uncovered until bubbling and gooey.
Excerpted from FROM FREEZER TO INSANT POT Copyright © 2019 by Bruce Weinstein and Mark Scarbrough. Used with permission of Little, Brown and Company, New York. All rights reserved.