Shredded Steak Verde Bowls

Set a pressure cooker to the sauté function. Add olive oil to heat.

Add the sliced red onion and a pinch of salt. Sauté for about 5 minutes, until softened.

While the onions cook, pat the flank steak dry with a paper towel.

Season the steak generously on all sides with the citrus garlic seasoning blend.

Cut the seasoned steak into 4 smaller, more manageable pieces.

Add the steak pieces to the pot with the onions and sear on all sides until a nice crust forms.

Pour the entire container of salsa verde over the steak, ensuring it's mostly covered.

Squeeze the juice of the entire lime into the pot.

Secure the lid on the pressure cooker, set the valve to 'sealing', and cook on high pressure (manual setting) for 35 minutes.

Once the cooking time is complete, perform a quick release of the pressure.

Carefully remove the steak pieces and place them on a cutting board.

Using two forks, shred the steak. It should be very tender.

Return the shredded steak to the pot and stir to let it soak up all the flavorful juices.

Serve the shredded steak verde over a bed of rice and top with avocado, cilantro, green onions, and a drizzle of sriracha.