Instant Pot Street Tacos are quick, simple, and packed with bright, savory flavor. Using an electric pressure cooker turns flank steak into tender, juicy taco meat in under an hour—perfect for busy weeknights or casual gatherings.
Instant Pot Street Tacos
I love a good street taco — the small tortillas piled with tender, flavorful pieces of flank steak are irresistible. This Instant Pot version uses a simple dry rub and a citrus-forward marinade to infuse the steak with flavor before a short pressure-cook that yields tender, sliceable meat. If you’re short on time, a few hours of marinating will do; if you have the luxury, overnight produces even deeper flavor.
Start by trimming excess fat from the flank steak and rubbing it with a simple dry spice blend. Cut the steak into large pieces so the marinade can soak in evenly, then combine it with the marinade ingredients in a resealable bag or covered container. The marinade combines citrus, garlic, a touch of vinegar, oil, jalapeño, and cilantro to balance acid, heat, and freshness.
For best results, refrigerate the steak in the marinade overnight. If you’re pressed for time, 3–4 hours will still develop good flavor. When ready, place the marinated steak into the Instant Pot, pour in a can of Mexican beer to add body and depth, and pressure cook for the time listed below.
After pressure cooking, let the steam release and check the steak for tenderness. It should be tender but still hold together so you can chop it into bite-sized pieces. Serve the chopped steak on lightly toasted corn tortillas with plenty of fresh cilantro, diced white onion, a squeeze of lime, and any other favorite taco toppings.
These tacos are excellent for feeding a crowd and make a great option for meal prep—leftovers reheat well and keep their flavor. If you like more heat, leave some of the jalapeño seeds in the marinade or add a pinch of your favorite chili flakes to the rub.
I personally pile on the cilantro — the bright herb really lifts the rich steak — and keep the toppings simple so the beef remains the star.
Instant Pot Street Tacos
Tender flank steak marinated with citrus and spices, then quickly pressure-cooked for flavorful street-style tacos.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
- 4–5 pound flank steak, trimmed of excess fat
- 1 12-ounce can Mexican beer
Dry Rub
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon chili powder
Marinade
- 2 teaspoons minced garlic
- 1 jalapeño, seeded and sliced
- 3 limes, juiced
- ½ cup fresh orange juice
- 1 tablespoon apple cider vinegar
- ¼ cup oil
- 3 tablespoons diced cilantro
Garnish
- Fresh cilantro
- Finely diced white onion
- Lime wedges and warmed corn tortillas, for serving
Instructions
- Trim any excess fat from the flank steak. Combine all dry rub ingredients and rub evenly over the steak.
- Cut the steak into several large pieces, place them in a large resealable bag or covered container, and add the marinade ingredients. Refrigerate preferably overnight, or at least 3–4 hours.
- When ready to cook, transfer the bagged steak and all marinade into the Instant Pot. Pour in the 12-ounce can of beer.
- Close and seal the Instant Pot. Set to Manual (High Pressure) and cook for 25 minutes.
- After the cook cycle ends, perform a quick release. Check the steak: it should be tender but not falling apart. If it needs more time, reseal and cook for an additional 5 minutes.
- Remove the steak, chop into bite-sized pieces across the grain, and serve immediately on warmed corn tortillas with cilantro, diced onion, lime wedges, and any other preferred toppings.
Nutrition Information
Yield: 12 servings • Serving Size: 1
Amount Per Serving:
Calories: 866 • Total Fat: 41g • Saturated Fat: 13g • Trans Fat: 0g • Unsaturated Fat: 22g
Cholesterol: 299mg • Sodium: 582mg • Carbohydrates: 11g • Fiber: 2g • Sugar: 3g • Protein: 106g
Nutrition data is an estimate. If you need precise values for medical reasons, consult a reliable nutrition resource.