Instant pot Carne Asada Tacos Recipe

5 from 45 votes

Instant pot Carne Asada Tacos Recipe

Instant Pot Street Tacos Recipe will impress the entire family with all the amazing flavor and tender beef. This recipe is so simple to make and the perfect meal idea for busy nights.

The instant pot makes this recipe so quick that dinner can be thrown together in minutes.

Prep Time5

Cook Time15

Total Time20

Course: Main

Cuisine: American, Mexican

Servings:

Author: Carrie Barnard

Cost: $30.44, $5.07 per Servings

Ingredients

3 lbs flank steak (or you can use skirt steak)
1 tbsp Olive oil
½ white onion (chopped)
1 ½ cups beef broth
2 limes (juiced)
1 bundle cilantro (chopped)
1 teaspoon Salt
1 teaspoon pepper
2 teaspoon minced garlic
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon cumin
¼ cup butter
mini corn tortillas

Instructions

Turn the Instant Pot to the sauté setting and add 1 tablespoon olive oil. Add 3 lbs flank steak (cut into large pieces if needed) and sear on each side for 2-3 minutes.
Add ½ chopped white onion and 2 teaspoons minced garlic. Cook for 1-2 minutes until fragrant.
Pour in 1 ½ cups beef broth and stir in 1 teaspoon salt, 1 teaspoon pepper, 1 tablespoon chili powder, 1 teaspoon paprika, and 1 teaspoon cumin.
Add 2 limes (juiced) and ¼ cup butter on top of the meat.
Lock the lead on and make sure the valve is set to sealing.
Set the pressure to high pressure for 15 minutes.
While the steak is cooking, melt the butter in another skillet or I used an electric skillet.
Fry the mini corn tortillas in the melted butter for 1 minute until they are soft.
Allow them to cool slightly.
You will need 2 mini corn tortillas per taco.
Once the cooking time if done on the instant pot, do a quick release to release the pressure from the instant pot. Shred the beef and stir to combine all the ingredients.
Spoon the meat mixture on the tortillas.
Top with cilantro, fresh onions and serve with limes.

Video

Notes

*Refrigerate the leftovers in an air tight container for up to 5 days.

Nutrition