Salsa Verde Steak Lettuce Cups

1: Pat dry flank steak and cut into chunks.

2: Generously season with salt and pepper.

3: Using the sauté mode, sear each side for 3 minutes in olive oil.

4: Hit cancel and add 1/4 cup of beef broth and 1 cup of salsa verde.

5: Pressure cook for 45 minutes and perform a quick release.

6: Shred the steak with a fork and toss with excess liquid.

7: Wash and dry Boston lettuce leaves.

8: Top lettuce with shredded beef and homemade salsa (mash avocado, dice tomato and jalapeño, and add lime juice).

9: Sprinkle with diced white onion and enjoy!