Place 1 pound of beef skirt steak in your Instant Pot along with 1 cup of water, a slice of onion, and 1 teaspoon of sea salt. Close the lid securely. Ensure the vent is in the sealing position, then set the Instant Pot to high pressure for 20 minutes, allowing about 10-15 minutes for it to come to pressure.

Once the cooking time is complete, let the pressure release naturally for 5 minutes. Afterward, carefully release any remaining pressure by switching the valve to venting. When safe to do so, open the lid to reveal perfectly cooked, tender beef ready for shredding.

Transfer the cooked beef to a large bowl. Using two forks, shred the beef into bite-sized pieces while it’s still warm.

As the beef cools, wash and shred 2 cups of iceberg lettuce, then set it aside. Dice 1 tomato (or a handful of cherry tomatoes) and finely chop the remaining onion slice and 1 serrano chili. Gather ¼ cup of chopped cilantro.

In a large mixing bowl, add the shredded beef, prepared vegetables, and chopped cilantro. Season generously with sea salt and freshly ground black pepper to taste. Gently toss everything together.

Drizzle the salad with 2 tablespoons of olive oil and the juice of 1 lime. Toss again to evenly coat the mixture with the dressing. For a finishing touch, slice an avocado and place it on top of each serving.