Instant pot Carne Asada Tacos Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6
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Calories
422 kcal
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Course
Main Course
Instant pot Carne Asada Tacos Recipe
Description
Instant pot Carne Asada Tacos combine marinated flank or skirt steak cooked in beef broth with aromatic spices like chili powder, paprika, cumin, and garlic. The steak cooks quickly under pressure, absorbing the brightness of lime juice and richness from butter added after cooking. Shredded meat is mixed with softened onions and fresh cilantro, creating a flavorful taco filling. The mini corn tortillas are softened by frying in butter, providing a slightly rich and pliable base.
The spice blend contributes a warm, smoky backdrop balanced by the acidity of lime juice and freshness of cilantro. Cooking in the instant pot ensures tender meat that shreds easily, perfect for tacos. Butter-frying the tortillas adds subtle richness, complementing the citrusy and savory filling.
These tacos are served on small corn tortillas lined with the juicy carne asada mixture and topped with reserved onions and cilantro. They fit well as a casual meal or appetizer, bringing together hearty meat flavors with fresh herbal elements. The recipe suggests having two tortillas per taco to hold the filling adequately.
Leftover tacos should be stored in an airtight container and refrigerated, remaining good for up to five days. This makes the dish convenient for meal prep or enjoying over several days without significant loss of flavor or texture.
Ingredients
- 3 lbs flank steak (or you can use skirt steak)
- 1 tbsp olive oil
- 1/2 white onion (chopped)
- 1 1/2 cups beef broth
- 2 lime juiced
- 1 bundle cilantro (chopped)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoon garlic minced
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/4 cup butter
- corn tortilla mini
Instructions
- Place the steak in the instant pot and rub the olive oil on both sides of the steak.
- Add half the onions to the pot. Save the rest of the onions in a small bowl for serving.
- Meanwhile seasong the steak with the seasonings and garlic.
- Pour the beef broth over the beef in the instant pot.
- Squeeze the juice of two fresh limes over the meat and onion mixture.
- 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.
Notes
- Store leftovers in an airtight container in the refrigerator for up to five days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Calories | 422kcal | 21% |
| Carbohydrates | 5g | 2% |
| Protein | 50g | 100% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 156mg | 52% |
| Sodium | 816mg | 34% |
| Potassium | 893mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 825IU | 17% |
| Vitamin C | 8mg | 9% |
| Calcium | 75mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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