Go Back
+ servings
Three tortillas on a platter and filled with carne asada and toppings with lime wedges on the side.

Instant Pot Carne Asada

Instant Pot Carne Asada is an easy weeknight meal made in the pressure cooker with tender and juicy skirt steak and a homemade marinade.
Course Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 8 hours
Total Time 8 hours 40 minutes
Servings 4 people
Calories 34kcal


  • 1 pound skirt or flap steak
  • Tortillas
  • Limes
  • Cotija cheese
  • Fresh cilantro
  • Diced red onion
  • Salsa
  • Sour cream



  • Combine all the marinade ingredients in a bowl.
  • Place the beef in a ziplock bag and add the marinade. Let it sit in the fridge overnight.
  • Heat the Instant Pot on the sauté setting until hot. Remove the beef from the bag, reserving the marinade.
  • Add the beef and brown, about 2 minutes per side.
  • Add the marinade and pressure cook on high for 10 minutes.
  • Natural release 10 minutes, then use the quick release for any remaining pressure.
  • Slice against the grain and serve with accoutrements.


  1. For the best flavor, the steak should be marinated overnight. If you’re short on time, I recommend trying to marinate for at least a few hours.
  2. Make sure you brown the steak first before pressure cooking as this will add flavor to the carne asada.
  3. When browning the steak, just do so for 2 minutes per side. If you over cook it, you may end up with a tough steak.
  4. Don’t throw out the marinade. You’ll need it as the cooking liquid in the Instant Pot.
  5. If you don’t use liquid when cooking in the Instant Pot, you may get a burn message.
  6. To get tender strips of beef, cut the steak against the grain as thinly as possible. If you cut it with the grain, the steak strips will end up tough and chewy. 
  7. Make sure you naturally release the pressure for 10 minutes as the steak will continue cooking during this time.
  8. While this carne asada takes just 10 minutes on high pressure to cook in the Instant Pot, you’ll need to factor in time for pressure to build and release.


Serving: 4ounces | Calories: 34kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 1418mg | Potassium: 76mg | Fiber: 1g | Sugar: 5g | Vitamin A: 46IU | Vitamin C: 13mg | Calcium: 14mg | Iron: 1mg