Instant Pot Carne Asada

Ingredients

• 454 g (1 pound)skirt or flap steak
• to tastetortillas
• to tastelimes
• to tasteCotija cheese
• to tastefresh coriander
• to tastediced red onion
• to tastesalsa
• to tastesoured cream
• 1garlic clove, minced
• 60 ml (1/4 cup)orange juice
• 1chipotle pepper, mashed
• 60 ml (1/4 cup)fresh lime juice
• 2 teaspoonssalt
• 1 tablespoonsoy sauce
• 1/4 teaspoonblack pepper
• 1 teaspoontoasted cumin seeds
• 1 tablespoonbrown sugar

Instructions

1. 1

   Mix the marinade

   Combine the garlic, orange juice, mashed chipotle, lime juice, salt, soy sauce, black pepper, toasted cumin seeds and brown sugar in a bowl.

2. 2

   Marinate the steak

   Put the steak in a zip-lock bag and pour in the marinade. Seal the bag and leave it in the fridge overnight.

3. 3

   Heat the pot

   Set the Instant Pot to sauté and heat until hot. Take the steak out of the bag, keeping the marinade to add later.

4. 4

   Brown the beef

   Add the steak to the pot and brown it for about 2 minutes on each side.

5. 5

   Pressure cook

   Pour in the reserved marinade and cook on high pressure for 10 minutes.

6. 6

   Release the pressure

   Let the pressure release naturally for 10 minutes, then quick-release any pressure that remains.

7. 7

   Slice and serve

   Slice the steak against the grain and serve with tortillas and the accompaniments.

What is carne asada?

Carne asada means grilled or roasted meat in Spanish and is commonly associated with Mexican cooking. This version adapts the familiar marinated steak for an Instant Pot rather than a grill.

Citrus, chipotle, cumin and garlic give the steak a savoury, tangy marinade, while tortillas and fresh toppings make it easy to serve as a build-your-own meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 34 calories, 1g protein, 8g carbs, 0g fat.

The steak provides most of the protein, while tortillas and the brown sugar contribute carbohydrates; the steak and any Cotija or soured cream contribute much of the fat. Serve with plenty of onion, coriander and salsa, and choose the number of tortillas and richer toppings to suit your plate.

The marinade ingredients

Citrus: Orange and lime juice bring acidity and a bright flavour to the marinade. Keep the measurements as given so the balance stays close to the recipe.

Seasoning: Chipotle adds smoky heat, while cumin, garlic, soy sauce, salt, pepper and brown sugar round out the flavour. Mash the chipotle so it mixes through the liquid.

Marinating the steak

Overnight: The recipe calls for the steak to rest in the marinade in the fridge overnight. Use a sealed bag and turn it if needed so the marinade reaches the meat evenly.

Before cooking: Remove the steak from the bag but keep the marinade. It goes into the pot after the beef has been browned.

Browning and pressure cooking

Sauté: Heat the Instant Pot before adding the steak, then brown it for about 2 minutes per side. Work with the stated timing and avoid treating the browning step as a substitute for pressure cooking.

Pressure: Add the reserved marinade and cook on high pressure for 10 minutes. Allow a 10-minute natural release before quick-releasing any remaining pressure.

Slice for tender bites

Grain: Look for the direction of the visible muscle fibres and cut across them, not parallel to them. This shortens the fibres and makes each slice easier to bite.

Serving: Slice the steak after pressure has been released, then bring it to the table with tortillas, lime and the listed toppings.

Toppings and serving ideas

Fresh toppings: Red onion, coriander, salsa and lime add freshness alongside the rich, seasoned beef. Cotija and soured cream offer a creamy, salty contrast.

At the table: Let everyone fill tortillas with steak and choose their own toppings. Serve extra lime wedges on the side if you like a sharper finish.

Recipe notes & tips

• Keep the steak and marinade sealed in the fridge while it rests overnight.
• Reserve all the marinade when removing the steak from the bag.
• Let the Instant Pot heat on sauté before adding the beef.
• Brown the steak for about 2 minutes per side as directed.
• Wait the full 10 minutes for natural release before using quick release.
• Slice across the grain for more tender bites.

Variations

• Adjust the heat: Use less chipotle for a milder marinade.
• Add fresh lime: Serve extra lime wedges for a brighter finish.
• Change the toppings: Offer salsa, red onion and coriander so each person can choose.
• Make it a bowl: Serve the sliced steak with the toppings instead of tortillas.
• Use the other cut: Choose skirt or flap steak, as listed in the recipe.

Common mistakes to avoid

• Discarding the marinade: Reserve it in step three so it can go into the pot.
• Skipping the overnight rest: Marinate the steak in the fridge overnight as instructed.
• Crowding the browning step: Brown the steak as directed, about 2 minutes per side.
• Releasing pressure too soon: Allow 10 minutes of natural release before quick release.
• Slicing with the grain: Cut across the visible fibres for easier-to-chew slices.

How to store

Refrigerate leftover steak promptly in a sealed container and use within 3–4 days. Reheat gently until hot throughout; store tortillas and fresh toppings separately where possible.

Frequently asked questions