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Sliced Instant Pot Carne Asada on a white plate garnished with cilantro, lime wedges, radish, and avocado.
Reda

Instant Pot Carne Asada

Tender, citrus-marinated beef with charred edges and bold Mexican flavor, ready in under an hour with no grill required.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • 0.5 cup orange juice freshly squeezed
  • 0.25 cup lime juice freshly squeezed, about 2 limes
  • 3 tbsp soy sauce
  • 4 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano Mexican if available
  • 0.5 tsp black pepper freshly ground
For the Beef
  • 2 lb flank steak or skirt steak cut into 4-inch pieces if needed to fit
  • 1 tbsp vegetable oil
For Serving
  • 0.25 cup cilantro chopped, for garnish
  • 0.5 cup white onion diced, for serving
  • 12 corn tortillas warmed

Equipment

  • Instant Pot or electric pressure cooker
  • Broiler or grill pan

Method
 

Marinate the Beef
  1. Whisk orange juice, lime juice, soy sauce, garlic, cumin, oregano, and black pepper in a bowl. Place steak in a large zip-top bag or shallow dish, pour marinade over, and turn to coat evenly. Marinate at room temperature for 15 minutes while you prep other ingredients, or refrigerate up to 4 hours for deeper flavor.
Pressure Cook
  1. Set Instant Pot to Saute on High. When hot, add oil. Remove steak from marinade (reserve marinade) and sear in batches, 2-3 minutes per side, until well browned. Do not crowd the pot. Transfer seared beef to a plate.
  2. Pour reserved marinade into the pot, scraping up any browned bits with a wooden spoon. Cancel Saute. Return beef and any accumulated juices to the pot, nestling pieces in a single layer. Seal lid, set valve to Sealing, and cook on High Pressure for 12 minutes for flank steak (10 minutes for skirt steak).
  3. When cooking completes, let pressure release naturally for 10 minutes, then quick-release any remaining pressure. Carefully open lid. Transfer beef to a cutting board and let rest 5 minutes. Set cooking liquid aside.
Char and Serve
  1. Preheat broiler to High. Pat beef dry with paper towels and place on a foil-lined baking sheet. Broil 4-6 inches from heat for 3-4 minutes per side, until edges are crisp and slightly charred. Watch closely to prevent burning. This step mimics the grill and adds essential texture.
  2. Slice thinly against the grain. Drizzle with 2-3 tablespoons of reserved cooking liquid to moisten. Serve immediately on warm tortillas with chopped cilantro and diced onion. Pass extra cooking liquid at the table if desired.

Notes

For the most authentic flavor, do not skip the broiling step - it creates the signature char that defines carne asada. If your steak is thicker than 1 inch, add 2 minutes to the pressure cook time. Leftovers make excellent nachos or burrito bowls; store sliced beef separately from cooking liquid and reheat gently with a splash of liquid to prevent drying out.