Instant Pot Carne Asada

Name: Instant Pot Carne Asada
Prep time: 20 min
Cook time: 6 min
Total time: 61 min
Yield: 8 servings
Cuisine: Mexican,Latin
Ingredients: 2 pounds skirt steak (or flank steak); 1 large red onion; 1 lime, juiced; 1 lemon, juiced; 1 tablespoon chili powder; 1 tablespoon brown sugar (or honey); 1 1/2 teaspoons garlic powder (or 3 to 4 cloves garlic, minced); 1 teaspoon oregano; 1/2 teaspoon ground cumin; 3/4 to 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 3/4 cup unsalted or low-sodium beef stock; 1/2 teaspoon crushed red pepper flakes, or to taste, optional; 4 plum tomatoes, diced; 1 jalapeño pepper, thinly sliced; 1/4 cup cilantro, no stems, chopped; 2 limes, juiced; Kosher salt, to taste; Ground black pepper, to taste; 12 small corn tortillas (or flour tortillas); 1 cup shredded or crumbled queso fresco, optional; 1 avocado, sliced (or 1 cup guacamole), optional; 6 to 8 lime wedges, optional

This Instant Pot carne asada offers tender, flavorful beef quickly prepared for tacos or other dishes.

⭐ 4.1 (39 reviews) Prep: 20 minCook: 6 minTotal: 61 minYields: 8 servings

Category Tags:

Dinner Lunch

Cuisine Tags:

Mexican Latin

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Ingredients

2 pounds skirt steak (or flank steak)

For the Marinade:

1 large red onion
1 lime, juiced
1 lemon, juiced
1 tablespoon chili powder
1 tablespoon brown sugar (or honey)
1 1/2 teaspoons garlic powder (or 3 to 4 cloves garlic, minced)
1 teaspoon oregano
1/2 teaspoon ground cumin
3/4 to 1 teaspoon kosher salt
1/2 teaspoon ground black pepper
3/4 cup unsalted or low-sodium beef stock
1/2 teaspoon crushed red pepper flakes, or to taste, optional

For the Pico de Gallo:

4 plum tomatoes, diced
1 jalapeño pepper, thinly sliced
1/4 cup cilantro, no stems, chopped
2 limes, juiced
Kosher salt, to taste
Ground black pepper, to taste

For Serving:

12 small corn tortillas (or flour tortillas)
1 cup shredded or crumbled queso fresco, optional
1 avocado, sliced (or 1 cup guacamole), optional
6 to 8 lime wedges, optional

Instructions

Slice steak into thin strips across the grain; peel and slice half an onion, reserving the other half chopped for pico de gallo.
Combine the steak, sliced onion, lime and lemon juice, chili powder, honey, garlic powder, oregano, cumin, salt, pepper, beef stock, and optional red pepper flakes in the Instant Pot; mix well and marinate 15 to 20 minutes at room temperature or up to 2 hours refrigerated.
While the beef marinates, combine the reserved chopped onion, tomatoes, jalapeño, cilantro, and lime juice in a bowl; toss, season with salt and pepper, and refrigerate the pico de gallo.
Place the marinated beef and marinade into the Instant Pot, secure the lid, turn the valve to sealing, and pressure cook on high for 6 minutes.
After cooking, allow a natural pressure release for 15 minutes, then carefully vent any remaining pressure.
Drain the beef, reserving the juices for future use if desired.
Assemble tacos with tortillas, beef, pico de gallo, and optional toppings such as cheese, avocado, and lime wedges.

Nutritional Info (per serving)

Calories: 388 kcal

Carbohydrate: 26 g

Cholesterol: 67 mg

Fiber: 4 g

Protein: 32 g

Saturated Fat: 7 g

Sodium: 387 mg

Sugar: 4 g

Fat: 18 g

Unsaturated Fat: 0 g