Description
This Easy Instant Pot Carne Asada Tacos recipe delivers tender, flavorful flank steak marinated with zesty lime and lemon juices, aromatic spices, and garlic, cooked quickly under pressure. Perfectly juicy meat is served in warm flour tortillas with fresh cilantro, homemade salsa, and optional cheese or sour cream toppings, making a delicious Mexican-inspired meal ready in just 30 minutes.
Ingredients
Main Ingredients
- 2 Lbs Flank Steak
- 1/2 Yellow Onion, sliced
- 1/2 Cup Chicken Stock (or Water)
- 1 Tbsp Lime Juice
- 1 Tbsp Lemon Juice
- 1 Tbsp Honey
- 5 Cloves Minced Garlic
- 1 Tbsp Chili Powder
- 1/2 Tsp Oregano
- 1 Tsp Cumin
- 1 Tsp Paprika
- 1 Tsp Sea Salt
- 1/2 Tsp Ground Black Pepper
For Serving
- 24 Flour Tortillas (Taco Size)
- Fresh Cilantro
- Homemade Salsa
- Shredded Mexican Cheese (Optional)
- Sour Cream (Optional)
Instructions
- Slice the Flank Steak: Slice the flank steak against the grain into thin strips to ensure tenderness after cooking, then place in a large bowl.
- Marinate the Meat: Add the sliced yellow onion, lime juice, lemon juice, honey, minced garlic, chili powder, oregano, cumin, paprika, sea salt, and black pepper to the bowl with the steak. Stir well to combine all ingredients. Cover and marinate in the refrigerator for at least 20 minutes, or up to 2 hours for deeper flavor.
- Prepare Instant Pot: When ready to cook, transfer all the contents of the bowl into the Instant Pot insert and add the chicken stock (or water). Secure the lid and turn the steam release valve to the sealing position.
- Cook Under Pressure: Set the Instant Pot to high pressure and cook for 4 minutes. After cooking finishes, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to release any remaining pressure. Open the lid once the float valve drops.
- Shred the Meat: Remove the flank steak from the pot and drizzle with some of the remaining cooking liquid for extra moisture. Dice or shred the meat as preferred. (Optional: For a slight charred texture, spread the shredded meat on a baking sheet and broil for 3-5 minutes until edges crisp up.)
- Assemble the Tacos: Warm the flour tortillas and fill each with shredded carne asada. Top with fresh cilantro, homemade salsa, and, if desired, shredded Mexican cheese or sour cream. Serve immediately and enjoy your delicious tacos!
Notes
- Marinating the flank steak longer intensifies flavor and improves tenderness.
- Use chicken stock instead of water for added richness in the cooking liquid.
- For a more authentic carne asada texture, optional broiling of the shredded meat crisps the edges.
- Feel free to substitute the flour tortillas with corn tortillas for a gluten-free option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
