Easy Instant Pot Carne Asada makes a terrific weeknight dinner: tender, juicy strips of steak soaked in a bright, spicy citrus marinade. This recipe brings the flavor of classic grilled carne asada to your Instant Pot for an easy, reliable result any night of the week.
Picture-Perfect Carne Asada, Anytime!
If you love Taco Tuesday, carne asada is an easy way to level up your tacos without adding fuss. It’s meaty but fresh, and it pairs beautifully with simple toppings like cilantro, chopped onion, lime, and salsa. When you want the same great flavor but don’t want to grill, the Instant Pot is a smart shortcut: sear, pressure-cook, slice, and serve.
What Exactly Is Carne Asada?
Carne asada literally means “grilled meat.” Traditionally, it’s a marinated steak that’s grilled and sliced thin across the grain. Regional variations vary widely, but common elements are citrus, garlic, and warm spices. In this Instant Pot version we use orange and lime juice, tamari (or soy), garlic, cumin, chili powder, and cilantro for a balanced, zesty marinade.
Ingredients You’ll Need
This recipe works best with flank or skirt steak. The other ingredients are a simple marinade and a little liquid for the Instant Pot.
- Avocado oil: neutral and good for searing.
- Tamari or soy sauce: adds umami and salt.
- Orange juice and lime juice: fresh is best for bright flavor.
- Cilantro: fresh, chopped; substitute parsley if you dislike cilantro.
- Garlic: plenty of minced garlic for depth.
- Brown sugar: balances acidity and boosts caramel notes.
- Chili powder, cumin, coriander: warm, Tex‑Mex spices—add cayenne or red pepper flakes for heat.
- Flank or skirt steak: sear whole and slice after cooking.
- Beef broth: the liquid required for pressure cooking; water works too.
How to Make Carne Asada in the Instant Pot
This method is straightforward: make and reserve some of the marinade, marinate the steak, sear it on SAUTE, then pressure cook on a trivet so the meat doesn’t sit in the liquid. The marinade is the key—allow enough time for the flavors to penetrate the steak.
- Make the marinade and reserve some. In a medium bowl whisk together 1/4 cup avocado oil, 1/4 cup tamari, 1/4 cup orange juice, 1/4 cup chopped cilantro, 2 Tbsp lime juice, 6 minced garlic cloves, 1 Tbsp brown sugar, 2 tsp chili powder, 2 tsp cumin, and 1 tsp ground coriander. Reserve 1/4 cup of the mixture in the refrigerator to serve with the finished steak.
- Marinate the steak. Combine the remaining marinade with 2 pounds flank steak in a large zip-top bag or airtight container. Make sure the meat is fully coated. Refrigerate at least 4 hours, or overnight for best flavor.
- Sear the steak. Remove the steak from the marinade and pat dry. Set the Instant Pot to SAUTE, add 2 Tbsp avocado oil, and brown the steak about 2 minutes per side. Remove the steak and turn off SAUTE.
- Pressure cook. Place the trivet in the Instant Pot and pour in 1 1/2 cups beef broth. Set the steak on the trivet, lock the lid, and pressure cook on HIGH for 10 minutes.
- Release pressure. Allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Remove the steak, slice thinly against the grain, and serve with the reserved marinade.
Why Is My Carne Asada Tough?
Flank steak can become tough if it’s not sliced correctly or if it hasn’t had enough tenderizing time. Marinating helps tenderize, and slicing thinly against the grain is essential. If you want extra help tenderizing, a quick trick is to spread a very small amount of mashed fresh kiwi over the meat for 10 minutes before searing—kiwi contains enzymes that break down muscle fibers quickly. Rinse it off before cooking so there’s no fruity taste left.
Easy Tips and Tricks
- Cut to fit: If the steak is too large for your pot, cut it into two to four large pieces and brown them separately.
- Use a blender: If you prefer not to chop, blend the marinade until smooth and pour it over the steak in a bag.
- Make ahead: Double the recipe and freeze one marinated steak for up to two months; thaw in the fridge overnight before cooking.
- Alternate cooking: After pressure-cooking, you can finish the steak on a hot grill or under a broiler for a few minutes per side for extra char.
Yummy Ideas for Serving
Carne asada is versatile—try it in tacos, burrito bowls, salads, nachos, quesadillas, or fajitas. It’s also great for meal prep: portion slices into containers with rice, beans, slaw, and fresh toppings for grab-and-go lunches.
How to Store and Reheat Leftovers
- Store cooled leftover carne asada in an airtight container in the refrigerator for 3–4 days.
- Reheat gently in a covered skillet over low heat to avoid drying and toughening the meat.
Can I Freeze This?
- You can freeze the uncooked marinated steak or the cooked steak slices. Place cooled cooked slices in a freezer bag, press out air, and freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
Easy Instant Pot Carne Asada
Ingredients
- ¼ cup plus 2 tablespoons avocado oil, divided
- ¼ cup tamari (or soy sauce)
- ¼ cup orange juice
- ¼ cup cilantro, chopped
- 2 tablespoons lime juice
- 6 cloves garlic, minced
- 1 tablespoon brown sugar
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon ground coriander
- 2 pounds flank steak
- 1½ cups beef broth (for the Instant Pot)
Instructions
- In a medium bowl whisk together ¼ cup avocado oil, tamari, orange juice, cilantro, lime juice, garlic, brown sugar, chili powder, cumin, and coriander. Reserve ¼ cup in the refrigerator.
- Combine the remaining marinade and the steak in a large zip-top bag or airtight container. Refrigerate at least 4 hours or overnight.
- Remove steak, drain excess marinade, and pat dry.
- Set the Instant Pot to SAUTE and add 2 tablespoons avocado oil. When hot, brown the steak about 2 minutes per side. Turn off SAUTE and remove the steak.
- Place the trivet into the Instant Pot, pour in the beef broth, and set the steak on the trivet. Pressure cook on HIGH for 10 minutes.
- Let the pressure release naturally for 10 minutes, then quick-release remaining pressure. Remove the steak, slice thinly against the grain, and serve with the reserved marinade.
Nutrition (per serving)
Calories: 339 kcal | Carbohydrates: 11 g | Protein: 34 g | Fat: 17 g | Sodium: 320 mg
More Flavorful Instant Pot Recipes
- Instant Pot Mexican Rice
- Easy Instant Pot Orange Chicken
- Easy Instant Pot Ribs