Instant Pot Carne Asada Street Tacos Recipe

These Instant Pot Carne Asada Street Tacos are packed with juicy steak and loads of flavor! They are so easy to make and a family favorite!! You’re going to want to serve these tasty tacos with our Guacamole Salsa, Slow Cooker Refried Beans Recipe and our Mexican Street Corn Recipe!

Ingredients needed for Instant Pot Carne Asada Street Tacos

• 1 1/2 pounds flank steak
• 2 Tablespoons olive oil
• 1/4 cup orange juice
• 1/4 cup lime juice
• 1/4 cup soy sauce
• 2 Tablespoons white vinegar
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 onion, diced
• tortillas (for serving)
• optional toppings (pico de gallo, cilantro, guacamole, lettuce, shredded cheese or cotija)

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How to serve Instant Pot Carne Asada Street Tacos:

Our favorite way to serve carne asada street tacos. Spoon some meat onto your favorite quesadilla and top with traditional taco condiments. Here’s what we like to top ours with:

• Green peppers
• Red peppers
• Sliced tomato
• Cheddar cheese
• Avocado
• Onion
• Lime juice
• Sour cream

This meat also works great in burritos, enchiladas, or even on top of your favorite salad. It makes great leftovers too!

Related Recipe: Try our Instant Pot Refried Beans (Restaurant Style) HERE!

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Looking for more delicious Steak recipes?

• Juicy Marinated Steak Recipe
• Copycat P.F. Changs Mongolian Beef
• Mom’s Sizzlin Steak Marinade
• Sheet Pan Steak Fajitas
• Steak Burrito Bowl

Instant Pot Carne Asada Street Tacos Recipe

5 from 1 vote

These Instant Pot Carne Asada Street Tacos are packed with juicy steak and loads of flavor! They are so easy to make and a family favorite!

ServingServing: 6

Prep Time 15 minutes minutes

Cook Time 7 minutes minutes

Marinade Time and Natural Release 50 minutes minutes

Total Time 1 hour hour 12 minutes minutes

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Ingredients

• ▢ 1½ pounds flank steak
• ▢ 2 Tablespoons olive oil
• ▢ ¼ cup orange juice
• ▢ ¼ cup lime juice
• ▢ ¼ cup soy sauce
• ▢ 2 Tablespoons white vinegar
• ▢ 2 teaspoons chili powder
• ▢ 1 teaspoon paprika
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon oregano
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon ground black pepper
• ▢ 1 onion, diced
• ▢ tortillas, (for serving)
• ▢ optional toppings, (pico de gallo, cilantro, guacamole, lettuce, shredded cheese or cotija)

Equipment

• Mixing Bowl
• Instant Pot
• Spoon (Slotted)

Instructions

1. Cut the flank steak into thin strips about 1/4" wide (against the grain).
2. In a mixing bowl or gallon-sized resealable bag, mix together olive oil, orange juice, lime juice, soy sauce, white vinegar, chili powder, paprika, cumin, garlic powder, onion powder, oregano, salt, and ground black pepper and mix together to make a marinade.
3. Add the pieces of steak to the bag, cover bowl (or seal bag closed) and let steak marinade for at least 30 minutes in the fridge (but you can go as long as overnight if you want!).
4. Pour steak and marinade into the Instant Pot.
5. Cover steak with diced onion.
6. Place lid on top of Instant Pot and move valve to SEALING.
7. Press PRESSURE COOK (or MANUAL) button and cook for 7 minutes.
8. When timer is finished, allow pot to do a NATURAL RELEASE (should take about 15-20 minutes).
9. Remove lid, stir meat, and serve on tortillas with your favorite toppings. The meat should fall apart – mine practically shredded on it's own because it was so tender.

Notes

• Sometimes I use a slotted spoon to serve the steak so that the liquid can drain a little bit.

Nutrition

Calories: 225 kcal · Carbohydrates: 6 g · Protein: 26 g · Fat: 11 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 6 g · Cholesterol: 68 mg · Sodium: 1001 mg · Potassium: 503 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 260 IU · Vitamin C: 11 mg · Calcium: 46 mg · Iron: 3 mg

Cuisine: American

Course: Main Course

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