Instant Pot Carne Asada Recipes

INSTANT POT CARNE ASADA

Steps:

• Cut off any excess fat from the beef cut you use (we used brisket, but you can use tri tip - can use chuck roast or any beef cut) Slice the steak quite thin - about 1/4-1/2 inch. Now chop or cut into small bite-sized pieces.
• Marinate Steak - put cumin powder, 1/2 the chili powder and 1/2 the paprika and massage it all over the steak it is a simple marinade (let it stand for about 30 minutes while you continue to prepare the other ingredients)
• Turn the instant pot to saute and add a little olive oil - and cook the onions till clear then add the garlic and cook for another 1 minute - stirring all the time.Put the steak in and brown it off.
• Now add the beef broth or beef stock (can use chicken stock) and use it to deglaze the bottom of the pot.Next add the parsley and the rest of the chili powder, paprika and season with salt and pepper. Then add in the honey.
• Cook on High Pressure for 20 minutes with 10 minutes natural release.Check the meat is tender.Chefs Tip - to really take your steak taco to the next level you can brown the meat under the grill for 5 minutes, watching carefully just until the tips brown - this will give you an amazing flavored steak taco.
• Salsa Make a salsa by dicing the tomato and red onions - and adding diced cilantro (corriander) with some lime juice. - Season with salt and pepper to taste.
• Guacamole - mash an avocado and mix with a little lime or lemon juice. - Season with salt and pepper to taste.
• Slice the lettuce and you are now ready to build your amazing steak tacos - you can also use this instant pot recipe to make steak fajitas.Corn tortilla- warm in the oven and then you can mold them into any shape you want for serving.Using a spoon put the meat and mixture into the tortillas - add the salsa and guacolmole. Use cilantro on the top, add onions, serve with lemons or limes.

INSTANT POT CARNE ASADA

Steps:

• Gather the ingredients.
• Slice the steak across the grain and into thin strips.
• Peel the onion and cut it in half lengthwise. Thinly slice half of the onion. Chop the other half and set it aside for the pico de gallo.
• In a nonreactive bowl or the Instant Pot inner pot, combine the steak strips, sliced onion, and the lime and lemon juice. Add the chili powder, honey, garlic powder, oregano, cumin, salt, black pepper, and beef stock. If using, add the red pepper flakes (start with 1/2 teaspoon). Mix well and let stand at room temperature for 15 to 20 minutes or cover and refrigerate for up to 2 hours.
• While the beef marinates, combine in a medium-sized bowl the reserved onion with the tomatoes, jalapeño pepper, and cilantro. Add the juice from the 2 limes. Toss to combine.
• Add kosher salt and pepper, to taste. Cover and refrigerate the pico de gallo until serving time.
• Put the marinated beef and marinade in the Instant Pot. Cover the pot and secure the lid. Make sure the steam release valve is turned to the sealing position. Choose manual or pressure cook, then high pressure, and set the time for 6 minutes.
• When the time is up, allow for the natural release of pressure for 15 minutes.
• Carefully turn the steam release valve to the venting position to release the remaining pressure.
• Drain the beef. Reserve the juices for a soup base or freeze to use later.
• Assemble the tacos with corn or flour tortillas, beef, and pico de gallo. If using, serve with cheese on top, avocado, and lime wedges.

INSTANT POT® CARNE ADOVADO

Steps:

• Place New Mexico chiles in a heat-proof bowl.
• Bring chicken broth to a boil in a small saucepan. Pour over the chiles; left soften, about 30 minutes.
• Turn on a multi-cooker (such as Instant Pot®) and the select Saute function. Coat pork with flour and add to pot in batches; saute until golden brown, about 15 minutes.
• Transfer soaked chiles to a blender. Add broth, garlic, and chipotle peppers; blend until smooth.
• Combine blended chile sauce, onion, vinegar, salt, oregano, and cumin in a bowl; pour sauce over the pork.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.