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Carne Asada in the Instant Pot

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Making Carne Asada is easy when you use an Instant Pot.  This recipe uses all-natural ingredients to boost the flavor of flank steak resulting in tender meat that is great in Mexican dishes, especially nachos.  

Carne AsadaCarne Asada

Yield: 6

Carne Asada Nachos from The “I Love My Instant Pot” Recipe Book

Carne Asada Nachos from The “I Love My Instant Pot” Recipe Book

Making Carne Asada is easy when you use an Instant Pot.  This recipe uses all-natural ingredients to boost the flavor of flank steak resulting in tender meat that is great in Mexican dishes, especially nachos.  

Prep Time 10 minutes
Cook Time 35 minutes
Additional Time 1 hour 20 minutes
Total Time 2 hours 5 minutes

Ingredients

  • 2 Tablespoons lime juice
  • 2 Tablespoons orange juice
  • 1 Tablespoon apple cider vinegar
  • 2 Tablespoons honey
  • 1 teaspoon ground cumin
  • 2 small jalapenos, seeded and diced
  • 3 cloves garlic, minced
  • 1/2 cup chopped fresh cilantro
  • 3 Tablespoons avocado oil, divided
  • 2 pounds flank steak
  • 1 1/2 cups beef broth

Instructions

  1. In a small bowl, combine lime juice, orange juice, apple cider vinegar, honey, cumin, jalapenos, garlic cilantro, and 2 tablespoons avocado oil. Spread mixture on all sides of the beef. Refrigerate covered for at least 1 hour or overnight if time allows.
  2. Press the Saute button on Instant Pot. Heat 1 tablespoon oil. Sear meat 4-5 minutes on each side. Add beef broth. Lock lid.
  3. Press the Meat button and cook for the default time of 35 minutes. When the timer beeps, let the pressure release naturally for 5 minutes. Quick-release any additional pressure until the float valve drops and then unlock lid.
  4. Remove the meat to a serving platter. Thinly slice and serve.

Notes

Excerpted from The I Love My Instant Pot© Recipe Book: From Trail Mix Oatmeal to Mongolian Beef BBQ, 175 Easy and Delicious Recipes by Michelle Fagone (CavegirlCuisine.com). Used by permission of the publisher, Adams Media, a division of Simon & Schuster. All rights reserved.

***1/6 of this recipe is approximately 10 Weight Watchers points (based on calculations made using the calculator at https://www.calculator.net/weight-watchers-points-calculator.html).

Nutrition Information:

Yield:

6

Serving Size:

1/6

Amount Per Serving: Calories: 386Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 119mgSodium: 310mgCarbohydrates: 8gFiber: 0gSugar: 7gProtein: 43g

Nutrition information is an approximation.

Did you make this recipe?

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Cooking food with a pressure cooker is not a new phenomenon.  It could be said that the history of pressure cookers dates back to 1679 when French physicist Denis Papin invented a “steam digester” in an attempt to reduce the cooking time of food. His invention used steam pressure to raise the water’s boiling point which cooks food more quickly.

Over time, pressure cookers evolved to become efficient devices used in home kitchens.  Today’s version – the Instant Pot – has made cooking with pressure not only quick and easy but much safer than in years past.

I put off getting a pressure cooker because of the horror stories of older models exploding.  But after hearing from a good friend about how incredible the Instant Pot is, I decided it was time to join the Instant Pot craze.  Once I got my new kitchen appliance, I was still clueless on how to use it. The included recipe booklet left much to be desired.  

However, that has all changed since the day I was sent The I Love My Instant Pot© Recipe Book: From Trail Mix Oatmeal to Mongolian Beef BBQ, 175 Easy and Delicious Recipes by Michelle Fagone.

The "I Love My Instant Pot" Recipe Book

I love that this is a real, no-nonsense book. It starts out with a short introduction that explains why you should cook with an Instant Pot. No other appliance can stand up to the multi-tasking duties of a pressure cooker, rice cooker, slow cooker, yogurt maker, and saute pan and also can make yogurt, bake cakes, cook soups, and more.

Michelle then goes on to explain the different settings on Instant Pots, the different cooking methods, Instant Pot accessories, and how to clean your Instant Pot.  Then she jumps to the meat of the matter – the recipes.

Asian Sesame ChickenAsian Sesame Chicken

Below are the recipes sections and a sampling of the recipes you will find in The I Love My Instant Pot© Recipe Book:

  • Breakfast:  Southern Cheesy Grits, Banana Nut Oatmeal, and Strawberry Cream-Filled French Toast Casserole
  • Soups:  Spicy Chicken Chili, Thai Coconut Carrot Soup, and Creole Gumbo
  • Beans, Rice, and Grains:  Spanish Rice, Creamy Chicken and Broccoli over Rice, and Boston Baked Beans
  • Appetizers:  Sticky Honey Chicken Wings, Savoy Cabbage Rolls, and Salsa Verde
  • Side Dishes:  Maple Dill Carrots, Garlic and Chive Home Fries, and Chow-Chow Relish
  • Chicken Main Dishes:  Herbed Chicken in Lemon Sauce, Chicken alla Diavola, and Bourbon Barbecue Chicken
  • Beef and Pork Main Dishes:  Hawaiian Pulled Pork, Mama’s Meatballs, and Mongolia Beef BBQ
  • Seafood and Fish Main Dishes:  Pistachio-Crusted Halibut, Low-Country Boil, and Steamed Crab Legs
  • Vegetarian Main Dishes:  Taco Salad, Mushroom Risotto, and Penne with Mushroom-Tomato Sauce
  • Desserts:  Peanut Butter Chocolate Cheesecake, White Chocolate Pots de Creme, and Nutty Brownie Cake

Black Bean DipBlack Bean Dip

I have made several of Michelle’s recipes, all of which had good results.  Before getting The I Love My Instant Pot© Recipe Book: From Trail Mix Oatmeal to Mongolian Beef BBQ, 175 Easy and Delicious Recipes, I had no idea of how to use the saute function and didn’t know that I could use it to make desserts.  I am looking forward to putting it to good use this summer – it should help keep the heat in the kitchen down compared to using my oven.

Chickpea HummusChickpea Hummus

Why not try one of Michelle’s recipes?  I have been permitted to share with you her Carne Asada Nacho recipe.  I hope you enjoy it!




In addition to being the author of The “I Love My Instant Pot” Recipe Book, Michelle Fagone is also the brain behind the blog CaveGirlCuisine.com.  It’s no wonder, then, that many of the recipes in the book are gluten-free and Paleo-friendly.  Look for The I Love My Instant Pot© Recipe Book: From Trail Mix Oatmeal to Mongolian Beef BBQ, 175 Easy and Delicious Recipes at your local bookstore or at Amazon.com.

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Mexican

Wednesday 2nd of December 2020

That sounds disgusting, stop calling Mexican food to anything you add cumin to, cumin is barely used in Mexican cuisine, carne asada and rice??? What!? No, that so wrongs who does that?? Carne asada is just grilled meat not his, also jalapeño? Of all the kinds of Chiles, jalapeño? You can make a way better salsa with some dried chilies also no cumin in the salsa. Lastly did you know that in Mexico they don't sell enchilada sauce nor taco seasoning?

KATHRYN JOYNER

Thursday 25th of June 2020

A question? Do you have to use Avacado Oil? Can you use Olive oil as a substitute?

Lynda

Friday 26th of June 2020

I imagine that should be fine. Here is an article that compares the two: https://health.usnews.com/wellness/food/articles/avocado-oil-vs-olive-oil-what-is-the-difference

Erin

Monday 26th of February 2018

Soooo bad. Felt the 35 min sounded way to long so I cut it down to 15 min and was still waaaayyy overdone and chewy. Couldn’t even taste the marinade even though I let it sit for 4 hours! Won’t make this again. Big disappointment

Sandy Sisson

Tuesday 16th of January 2018

Along with adding a cup of rice to the left over liquid, I added a can of rotel mild tomatoes. It was amazing.

Liz-e Patton

Thursday 11th of January 2018

The liquid that’s left over makes rice...SUPER YUMMY rice. Just add a cup of rice, pressure cook for 5 min, natural release for 10 min. It’s mighty good in burritos.

Lynda

Friday 12th of January 2018

Thanks for the tip - it sounds delicious!