Instant Pot Carne Asada

Happy Taco Tuesday! Just kidding, it’s not Tuesday. That’s ok, because it doesn’t have to be Tuesday to have tacos. I believe that tacos are good for any day or every day, depending on what kind of mood you are in. I like tacos any time of the day as well-I’ll often enjoy tacos for breakfast, especially the day after making this Instant Pot Carne Asada I am a HUGE taco fan, if you weren’t already aware, I am guessing that is apparent now! I could eat tacos for a week or two straight and have no problems at all with it. I know because I have done this before… haha!

I am happy to share with you our own twist on Carne Asada made in none other than our beloved Instant Pot (which doesn’t have a name-suggestions welcome in the comments) I was planning to wait until next week to post this so recipe but.I.just.can’t.wait! I am so excited to share this recipe since we all loved it so much and I finally got around to finalizing and perfecting the ingredient list and process. Besides, those plantain tortilla shells from the other day are probably just so lonely without the Instant Pot Carne Asada recipe.

An Instant Pot Carne Asada recipe that requires no marinating!

Prep Time: 15 minutes

Cook Time: 20 minutes

Passive Time: 25 minutes

Servings: 6 people


  • 2 1/2 lbs beef bottom round roast sliced into 1/4 inch pieces

  • 1 cup onion chopped

  • 1/2 cup medium salsa not pico de gallo

  • 1/3 cup lime juice

  • 1/4 cup lemon juice

  • 1/4 cup orange juice

  • 1/4 cup soy sauce -- braggs aminos (gluten free) or coconut aminos (paleo)

  • 2 tbsp coconut or olive oil

  • 1 tbsp Apple Cider Vinegar or other vinegar

  • 1 tbsp chopped garlic

  • 1/4 to 1 tbsp sea salt

  • 1 tbsp mild or medium chili powder

  • 1/2 tsp cumin powder

  • pinch cayenne pepper powder (optional)


  1. Turn IP onto saute, add oil

  2. Chop onions and garlic

  3. Once HOT, add onion and saute for min, stirring a few times

  4. Meanwhile mix all other ingredients (aside from the meat) in a bowl, set aside

  5. Add garlic to IP and saute for 2 min, stirring a few times

  6. Turn off IP

  7. Add meat to IP, cover with liquid mixture and stir well

  8. Set for "Meat/Stew" and adjust down to 6-10 minutes

  9. Allow to naturally release pressure, approximately 15-20 minutes

  10. If desired, turn IP back to saute function and allow to reduce liquid to a nice thicker sauce

  11. Serve with fresh veggies in warm corn tortillas or my plantain tortilla shells, see link above!

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