Instant Pot Carne Asada Street Tacos Recipe (2024)

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1 hour hr 12 minutes mins

3 Comments

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!

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!

Instant Pot Carne Asada Street Tacos Recipe (2)

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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Instant Pot Carne Asada Street Tacos Recipe (4)

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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

Serves: 6

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!

Prep Time 15 minutes mins

Cook Time 7 minutes mins

Marinade Time and Natural Release 50 minutes mins

Total Time 1 hour hr 12 minutes mins

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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)

Instructions

Cut the flank steak into thin strips about 1/4" wide (against the grain).
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.
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!).
Pour steak and marinade into the Instant Pot.
Cover steak with diced onion.
Place lid on top of Instant Pot and move valve to SEALING.
Press PRESSURE COOK (or MANUAL) button and cook for 7 minutes.
When timer is finished, allow pot to do a NATURAL RELEASE (should take about 15-20 minutes).
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

Equipment

Mixing Bowl
Instant Pot
Slotted Spoon

Recipe Details

Course: Main Course

Cuisine: American

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Debra Garrett Curtiss says:

Our favorite recipe. Used 2 1/2 lbs or carne asada we got from our grocery store. Best ever!
Amy Leffmann says:

Would a boneless chuck roast work for this recipe?
Momma Cyd says:

It should work great for this recipe.

About The Author:

Camille Beckstrand

Camille Beckstrand is married to Jared and they have 4 kids. She is a certified life coach that loves helping women become "unstuck" in their lives and is the host of the podcast "Moms On The Rise". She also loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.

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