Place 2 tablespoons of coconut oil into the Instant Pot, and turn it to the saute function.

Cut the skirt steak into wide sections so that they can easily fit into the Instant Pot. Cover the steak with salt and pepper to taste. Sear the steak on both sides, and then remove it and set aside.

Place the sliced onions and peppers into the Instant Pot, and saute them for several minutes.

Add the steak, 4.5 cups of water, 2 bay leaves and 4 cloves of garlic into the Instant Pot, put the lid on with the valve closed, and cook on high for 13 minutes.

Do a quick release, and remove the steak from the Instant Pot. Shred it with a fork and knife. Remove the vegetables from the Instant Pot with a slotted spoon, and set them aside.

Heat 2 tablespoons of coconut oil in a large skillet over medium heat on the stovetop.

Once hot, add in the shredded steak and vegetables that you removed from the Instant Pot.

Add in 1 teaspoon each of oregano, chili powder and cumin, and stir to combine.

Pour in ½ cup of white cooking wine, and cook until reduced almost completely.

Mix in one 14.5 oz can of diced tomatoes, stir to combine and lower the heat to a simmer. Simmer uncovered for 15-20 minutes, adding salt and pepper to taste if desired.

Serve alone or over a bed of cauliflower rice.