Instant Pot Flank Steak Tacos
This Instant Pot flank steak taco recipe is an easy weeknight dinner for Taco Tuesday or whatever other day you're craving some juicy steak tacos on the fly. If you want to elevate these tacos, try them with avocado slices and pickled jalapenos and onions. So good!!
Servings: 6
Calories: 166kcal
Ingredients
- 1.5 lbs flank steak sliced against the grain, about 1/4" thick
- 1- 10-14 oz can diced tomato with green chili undrained (Rotel, Trader Joe's or Muir Glen's)
- 1/2 cup water
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1/2 tsp onion powder
- 1/2 tsp chili powder
- 1/2 tsp granulated garlic
Instructions
- Set Instant Pot to Sauté mode.
- Add 1 Tbsp of the oil to Instant pot once hot. Add steak in batches and brown, stirring occasionally. (I brown a batch, scoot it to the side and brown the rest in the remaining open area of the pot.)
- Once all steak browned, sprinkle your spices on top, then add the water. Stir to combine.
- Add tomatoes and chilis right on top of the steak, no need to stir.
- Close Instant Pot and set to High Pressure for 9 minutes. (It takes about 6 minutes to get to pressure as reflected in the "cook time."
- Once cooking is complete, quick release. Open only once all the pressure and steam has been released.
- You can either use tongs to transfer steak to a plate right onto tortillas (Squeezing out excess liquid) or remove all steak chunks onto a serving dish, leaving behind the juice.
Notes
This is a juicy steak taco, so I do recommend flour tortillas vs corn for these. The flour holds better with the extra juice.
Nutrition
Calories: 166kcal | Carbohydrates: 3g | Protein: 25g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 68mg | Sodium: 263mg | Potassium: 495mg | Fiber: 1g | Sugar: 1g | Vitamin A: 111IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 2mg