Instant Pot Shredded Mexican Beef with Charred Bell Peppers

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Flank steak rubbed with cumin and smoked paprika, seared, then pressure-cooked with lime until it shreds, served with charred bell peppers for a Whole30 dinner. This Mexican-inspired Instant Pot recipe (whole30, gluten free), ready in about 90 minutes, pairs beef flank steak, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef flank steak
• 2 tbsp olive oil
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 4 minced garlic cloves
• 1/4 cup fresh lime juice
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 large, sliced into strips red bell pepper
• 1 large, sliced into strips yellow bell pepper

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Instructions

1. Step 1: Set the Instant Pot to sauté mode and heat 2 tbsp olive oil until shimmering. Add 4 minced garlic cloves and cook for 30 seconds until fragrant.
2. Step 2: Rub 2 lbs beef flank steak with 1 tbsp ground cumin, 1 tbsp smoked paprika, 1 1/2 tsp salt, and 1 tsp black pepper. Sear the steak in the hot oil for 3-4 minutes per side until browned.
3. Step 3: Pour 1/4 cup fresh lime juice over the steak. Seal the Instant Pot lid and cook on high pressure for 45 minutes, then allow natural release for 15 minutes.
4. Step 4: While the beef cooks, preheat a grill pan over medium-high heat. Toss 1 large red bell pepper and 1 large yellow bell pepper, sliced into strips, with a pinch of salt and grill for 3-4 minutes per side until charred and tender.
5. Step 5: Remove beef from the Instant Pot and shred with two forks. Serve the shredded beef topped with the grilled bell peppers.