Instant Pot Flank Steak Tacos
These Instant Pot Flank Steak Tacos are an easy and delicious weeknight dinner idea. The flank steak is tender, juicy and flavourful!
Servings: 4 servings
Calories: 448kcal
Ingredients
- 1 tbsp olive oil
- 1/3 cup beef broth
- 1 lb flank steak
- Salt & pepper, to taste
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp taco seasoning
- 2 cloves minced garlic
To serve
- Corn tortillas
- Pico de gallo
- Red cabbage
- Cilantro
- Avocado
Instructions
- Add all ingredients except for toppings to the Instant Pot in the order in which they are listed.
- Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 10 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 10 minutes.
- Let the Instant Pot do a natural pressure release for 10 minutes then release any remaining pressure. Open the lid when pressure gauge has dropped and the lid opens easily. Remove steak from Instant Pot and slice very thinly against the grain, then add back to pot with juices.
- Serve steak over corn tortillas with shredded cabbage, pico de gallo, cilantro and avocado. Enjoy!
Video
Notes
Try out different topping ideas like guacamole, pickled red onions, black beans, salsa and corn with cotija cheese.
Store the steak and toppings separately in the fridge for up to 5 days. Reheat the steak in a pan on the stovetop or in the microwave for 1-2 minutes, then assemble your tacos fresh!
Freeze the leftover steak for up to 3 months. Defrost in the fridge overnight then reheat as normal.
Nutrition
Calories: 448kcal | Carbohydrates: 46g | Protein: 33g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 85mg | Sodium: 1337mg | Potassium: 637mg | Fiber: 6g | Sugar: 8g | Vitamin A: 723IU | Vitamin C: 18mg | Calcium: 194mg | Iron: 3mg