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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.
*UPDATE* One of our readers found this to be too salty for their taste, and for that we do apologize. Taking this feedback into consideration, the recipe has been edited; salt is now listed as optional and is updated to a range of 1/4 tablespoon to 1 tablespoon of sea salt. If using regular soy sauce, consider reducing the amount of salt or omitting it completely if you’re sensitive to salt. When using coconut aminos or Braggs aminos, you may find that the saltiness is not as strong and consider utilizing the full amount. Thank you to our readers for trying our recipes, providing feedback and your continued support!
| 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
- 1/4-1 tbsp sea salt optional, see update note above recipe
- 1 tbsp mild or medium chili powder
- 1/2 tsp cumin powder
- pinch cayenne pepper powder optional
Ingredients
|
- Turn IP onto saute, add oil
- Chop onions and garlic
- Once HOT, add onion and saute for min, stirring a few times
- Meanwhile mix all other ingredients (aside from the meat) in a bowl, set aside
- Add garlic to IP and saute for 2 min, stirring a few times
- Turn off IP
- Add meat to IP, cover with liquid mixture and stir well
- Set for "Meat/Stew" and adjust down to 6-10 minutes
- Allow to naturally release pressure, approximately 15-20 minutes
- If desired, turn IP back to saute function and allow to reduce liquid to a nice thicker sauce
- Serve with fresh veggies in warm corn tortillas or my plantain tortilla shells, see link above!
So, if you love carne asada but not the marinading process, try this recipe out and see what you think. We are all about throwing together quick last minute meals (especially on work nights!) but no way will we ever compromise on flavor! This recipe does call for an Instant Pot, obviously… which is a great thing to have anyway… but especially for this recipe! I am thinking that it would do just fine in a slow cooker for 6-8 hours on low, possibly 4 hrs on high but to be honest we have not used our slow cooker since getting our IP…. If you don’t have an Instant Pot and are feeling adventurous go ahead and try it in the slow cooker then let us know your result in the comments! Please note that if you click on a link on our blog it may be an affiliate link, please see our disclosure for more information! Enjoy friends!
Way too salty! I used 1/2 tbsp of sea salt and it was almost inedible it was so salty. Maybe it’s supppsed to be 1 TEASPOON of sea salt?
Carolyn, we can’t thank you enough for taking the time to leave feedback on your experience with our recipe. We’re very sorry to hear that it was too salty for you, and have edited the recipe to include a range of salt, and also noting that some may want to omit completely.
For a recipe to be considered inedible from too much salt by any one person is unacceptable to us, especially when you cut the listed amount in half to begin with… �?
We hope that you will continue to try our recipes in the future, perhaps erring on the side of the lower range of salt listed, or omitting if it also uses soy sauce. I will be sure to edit the other recipes’ salt amounts to ranges as well.
We truly appreciate you as a reader, and let us know if you have any other feedback 🙂
-Jennifer and Roy
Thanks for responding! I actually used coconut aminos instead of soy, so that should’ve been less salty. I will try making it again sometime without the added sea salt, or maybe a pinch? and I think it would be fine like that! It’s funny because I actually like salty foods and am not “salt sensitive” which is why I assumed maybe it was a typo. Possibly different brands of salts are more/less strong? I am so intrigued that you did make it with a full tbsp of salt and it wasn’t too much for you!!
Oh dear, I’m so sorry! It really sounds like there was some kind of discrepancy in the brands or amounts. Like I said we’ve edited the amount of salt to be optional and even lower than before. It’s crazy because we’ve used straight soy sauce, coconut aminos and Bragg’s aminos with a full tablespoon of salt and have not had any issues. Maybe we are some kind of crazy salty people! Regardless, 1 full tbsp is obviously too much, even if we used a different brand. I’m going to recreate it again that way to check it once more as well…
I made this tonight, it was pretty good. It was really tender. I left the salt out all together due to the previous post and changes. Our only dislike, was that it tastes pretty spicy!
Thanks so much Jamie! Glad you liked it and thanks for the feedback - we have adjusted to allow for a wider range of spiciness now.
Our palates are a little biased toward the spicy 😉
We just got a 3 qt Instant pot. I have about double the meat that has already been marinating Is this too much meat for this size instant pot? I want to try your recipe next time. Already had the meat marinating when the pot arrived.
Hi Mark!
Thanks for your comment. I think it would be a bit much but have never used the 3 qt personally. Even if it fits below the fill line, the time may need to be adjusted. I can’t really give you any advice with that as it is not something we have tested. If you end up giving it a try please share the outcome if you would like, and please keep in mind our recipes are a bit too spicy/salty for some people so if you’re sensitive try adjusting seasonings down a little. Happy pressure cooking 🙂
-Jennifer and Roy