Skirt Steak Recipes for an InstaPot?

I have never bought skirt steak until now.  I have four steaks that I would like to make 4 different recipes to try in the InstaPot.

Does anyone have any suggestions?

I tend to cook skirt steak quickly in a cast iron skillet and then slice it across the grain for tacos. But I think a great IP option would be Cuban ropa vieja  which you would cook then shred into the gravy, or Korean bulgogi whcih you would cook in in the marinade then slice, maybe sear, and serve with rice and kimchi and carrot salad and pickled daikon . Skirt will take on a lot of flavor while still being beefy and toothsome so it can take strong seasoning. If either of those options sound interesting I can probably send more specific guidance. You can also look at flank recipes because even though they aren't a one to one comparison in cuts, they need to be treated similarly enough to have a lot of overlap.

i'm always iffy about cut names, since the ones we get here are quite different and at this point we have only two cuts of beef: cheap beef for cooking/stewing/grinding or expensive beef for grilling!
When I have that type of meat, though, what I often make is barbacoa in the slow cooker. This is not exactly the same recipe I use (since this is for instant pot), but it's close. https://www.gimmesomeoven.com/instant-pot-barbacoa-beef/

Thank you, Mercy and Tereza

I looked up skirt steak before I bought the meat and the description sounded like it would be tender.  Funny, I paid more for this cut of meat than I paid for sirloin.

After I thawed it out and was seasoning the meat to put on the grill, I realized what this cut of meat is usually used for.

It is usually used for fajitas.  I have never eaten fajitas.

The barbacoa sounds good.

Mercy, I appreciate the information on both the skirt steak and the flank steak being treated the same.

I thought this cut of meat would make a great peppered steak though I refuse to pay $3.00 for one green bell pepper.  They do not grow well here as they turn out bitter so hubby will not eat them.

The grilled skirt steak turned out better than I expected, so all is not lost.  

Anne Miller wrote:
I looked up skirt steak before I bought the meat and the description sounded like it would be tender.  Funny, I paid more for this cut of meat than I paid for sirloin.  

Same with similar cuts like brisket. Years ago they were considered "low-class" cuts, but for the past several years people act like they're fillets or something. I heard it's because people in the US are adopting a lot more foreign recipes lately, and getting recipes off the internet and there's a big following of "foodies" wanting to be good chefs at home.

It is commonly grilled, though I haven't tried it. I think the thinness and course texture allows it to become more tender when grilled, especially when cut perpindicular to the grain.