Easy Instant Pot Carne Asada is an ideal weeknight dinner that delivers tender strips of steak soaked in a bright, spicy citrus marinade. It captures the classic flavors of grilled carne asada but makes the process simple and fast using the Instant Pot.
Picture-Perfect Carne Asada, Anytime!
If you love Taco Tuesday, this recipe gives you all the familiar flavor while changing things up. Tacos, fajitas, enchiladas, burrito bowls — carne asada works beautifully in all of those formats and keeps your weeknight menu interesting.
Traditional carne asada is usually grilled flank or skirt steak. This version starts with a flavorful citrus-spice marinade, then sears the steak and finishes it in the Instant Pot for reliably tender results. It’s not the classic grill method, but it yields juicy, deeply seasoned beef any time of year.
What Exactly Is Carne Asada?
Carne asada literally means “grilled meat.” It generally refers to marinated steak, grilled and sliced thin. Regional recipes vary widely, but many share citrus, garlic, and warm spices. This Instant Pot version relies on orange and lime juices, garlic, tamari (or soy), cumin, chili powder, brown sugar, and fresh cilantro to create a bright, savory marinade.
Ingredients You’ll Need
This recipe uses a simple marinade and a cut of steak such as flank or skirt. If you prefer, skirt steak can be substituted with equally good results.
- Avocado oil: Neutral and high smoke point, good for marinating and searing.
- Tamari or soy sauce: Adds savory depth; use soy sauce if you don’t have tamari.
- Orange and lime juice: Fresh juice is best for bright, natural acidity.
- Cilantro: Freshly chopped; substitute parsley or green onions if you dislike cilantro.
- Garlic: Plenty of minced garlic for bold flavor.
- Brown sugar: Balances the citrus and spices with a touch of sweetness.
- Chili powder, cumin, coriander: Provide a Tex-Mex spice profile; add cayenne for more heat if desired.
- Flank steak: Sear whole or in large pieces and slice against the grain after cooking.
- Beef broth: Needed for pressure cooking; water can be used in a pinch.
How to Make Carne Asada in the Instant Pot
This recipe is straightforward: make and reserve some marinade, marinate the steak, sear it on SAUTE, then pressure cook on the trivet so the meat stays out of the liquid. Allow a natural pressure release first for the best texture.
- Prepare the marinade and reserve a portion. 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 tablespoons lime juice, 6 cloves minced garlic, 1 tablespoon brown sugar, 2 teaspoons chili powder, 2 teaspoons cumin, and 1 teaspoon ground coriander. Reserve 1/4 cup of the mixture in an airtight container in the refrigerator to serve later.
- Marinate the steak. Place the remaining marinade and 2 pounds of flank steak in a large zip-top bag or airtight container. Make sure the steak is completely coated, then refrigerate for 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 and add 2 tablespoons avocado oil. When hot, brown the steak about 2 minutes per side. Remove the steak and turn off SAUTE.
- Pressure cook. Place the trivet into 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. Let the pressure naturally release for 10 minutes, then quick-release any remaining pressure.
- Slice and serve. 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 isn’t properly marinated or sliced. The acid and enzymes in the marinade help tenderize the meat, and slicing thinly against the grain after cooking is essential for tenderness.
If you’re concerned about extra tenderizing, a brief application of mashed fresh kiwi (about a tablespoon or two) left on the meat for 10 minutes before searing can help. Kiwi contains enzymes that tenderize quickly; use sparingly and rinse or wipe it off before cooking so the flavor doesn’t carry through.
Easy Tips and Tricks
- Cut to fit: If the steak is too large to brown in your Instant Pot, divide it into 2–4 large pieces and brown each piece.
- Blend the marinade: Skip chopping by blending the marinade ingredients until mostly smooth, then pour 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.
- Grill or broil option: For a charred finish, grill or broil the marinated steak 3–4 minutes per side, then rest before slicing.
Yummy Ideas for Serving
Carne asada is versatile. Some favorite ways to enjoy it:
- Tacos: Warm corn or flour tortillas, chopped onion, cilantro, and a squeeze of lime.
- Burrito bowls: Rice, beans, pico, sour cream, and your favorite toppings.
- Salads: Add sliced carne asada to a fresh salad for a protein boost.
- Nachos: Layer chips with cheese, carne asada, and toppings for a crowd-pleaser.
- Meal prep: Portion with rice and veggies into containers for easy lunches.
- Fajitas or quesadillas: Sauté peppers and onions and combine with the sliced steak.
How to Store and Reheat Leftovers
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Reheat gently over low heat in a covered skillet until warmed through to avoid drying the meat.
Can I Freeze This?
- Yes. You can freeze the uncooked steak in its marinade or freeze cooked, cooled slices. Pack tightly in a freezer bag, remove excess 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
- Whisk together ¼ cup avocado oil, tamari, orange juice, cilantro, lime juice, garlic, brown sugar, chili powder, cumin, and coriander in a medium bowl. Reserve ¼ cup in an airtight container and refrigerate.
- Combine the remaining marinade and the steak in a large zip-top bag or airtight container, ensuring the meat is fully coated. Refrigerate at least 4 hours or overnight.
- Remove the 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. Remove the steak and turn off SAUTE.
- Place the trivet into the Instant Pot and pour in the beef broth. Set the steak on the trivet, lock the lid, and pressure cook on HIGH for 10 minutes.
- Allow a 10-minute natural pressure release, then quick-release any remaining pressure. Remove the steak, slice thinly against the grain, and serve with the reserved marinade.
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary with ingredients and equipment.
More Flavorful Instant Pot Recipes
- Instant Pot Mexican Rice
- Easy Instant Pot Orange Chicken
- Easy Instant Pot Ribs