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Instant Pot Carne Asada Recipe

This Instant Pot carne asada recipe makes delicious, meaty tacos. Get some chores done during the wait and it’ll be ready to eat before you know it.
Prep Time5 mins
Cook Time55 mins
Total Time1 hr
Course: Main Course
Cuisine: Mexican
Keyword: Instant Pot Carne Asada, Instant Pot Carne Asada Recipe
Servings: 4 servings
Calories: 453kcal
Author: Luna Regina


  • 2 tbsp olive oil
  • 2 oz onions about half a medium, chopped
  • 24 oz flank steak cut into large chunks
  • 1 tbsp lime juice divided
  • 2 tsp traditional Dijon mustard
  • 1 tsp brown gravy mix
  • 1 tsp sriracha
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp dried oregano
  • 1/4 tsp chili powder
  • 1/2 cup unsalted chicken broth
  • 2 oz tomatoes finely chopped
  • 1 oz red onion finely chopped
  • 8 6-inch corn tortillas
  • 2 oz romaine roughly chopped
  • 0.5 oz feta cheese crumbled
  • 0.25 oz cilantro chopped


  • Select ‘sauté’ mode and heat 2 tbsp olive oil. Add 2 oz onions and stir to cook for about 2 minutes.
    Sauté onions.
  • Add 24 oz flank steak along with the seasonings: 1/2 tbsp lime juice, 2 tsp mustard, 1 tsp gravy mix, 1 tsp sriracha, 1 tsp paprika, 1/2 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp dried oregano, and 1/4 tsp chili powder. Stir to incorporate. Sear the meat for 3 minutes, then flip and sear the other side for 3 minutes as well.
    Sear the beef. Add the seasonings
  • Pour in 1/2 cup chicken broth and scrape the bottom using a wooden spoon or heat-resistant spatula. Close the lid, turn the steam handle to ‘sealed,’ and cook everything on ‘meat/stew’ mode for 35 minutes. Use this time to fix up some salsa or guacamole, or take care of any other tasks that need finishing.
    Add the stock and pressure-cook the meat
  • When there are only 10 minutes left on the cooker, preheat the oven at 400 degrees Fahrenheit. Then, toss 2 oz finely chopped tomatoes, 1 oz red onions, and 1/2 tbsp lime juice, and set aside.
    make the salsa
  • When the meat’s finished, place a kitchen towel onto the Instant Pot’s steam handle and manually release the steam. Take the meat out, place it in a bowl, and shred with two forks.
    Shred the meat
  • Add the shredded meat back and cook for 10 minutes on ‘sauté’ mode.
    Cook the shredded meat in its gravy
  • Meanwhile, flip a muffin tray upside-down and place 4 6-inch tortillas between the cups to shape them as taco shells. Bake in the preheated oven for 3 minutes. Set them aside and do the same to the other 4 tortillas. Place all 8 shells into the oven to keep them warm until serving (make sure it’s turned off).
    Bake the tortillas
  • When the meat’s done, turn off the heat and place it in a bowl to serve. Divide the meat and toppings (mixed salsa, 2 oz romaine, 0.5 oz feta, and 0.25 oz cilantro) into 8 equal portions. Place each into a tortilla, wrap, and enjoy!
    Make tacos and enjoy


Serving: 1serving | Calories: 453kcal | Carbohydrates: 31g | Protein: 40g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 103mg | Sodium: 575mg | Potassium: 735mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1780IU | Vitamin C: 6mg | Calcium: 77mg | Iron: 3mg