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Shredded steak on a tortilla with cilantro.
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5 from 5 votes

Instant Pot Steak Tacos

Flank steak is combined with homemade salsa verde for a simple, yet delicious steak taco recipe that can be made in an instant pot or slow cooker. Use corn tortillas for a gluten free option.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dinner
Cuisine: American, Mexican
Diet: Gluten Free, Low Lactose, Low Salt
Servings: 5 people
Calories: 323.48kcal
Author: Alicia

Equipment

  • Instant Pot or Slow Cooker

Ingredients

  • 1-2 tablespoons high heat oil, like avocado
  • 2 pounds flank steak
  • cup salsa verde (store-bought or homemade recipe below)
  • 1 teaspoon smoked paprika
  • kosher salt & pepper

Extras

  • 4-5 green onions
  • 1 bunch cilantro
  • corn or flour tortillas

Salsa Verde

  • 6-7 tomatillos
  • 1 small shallot
  • 2 small garlic cloves, skin on
  • ¼ cup cilantro leaves
  • ½ jalapeno (optional)

Instructions

  • Preheat broiler to high heat. Peel the tomatillos from the outer paper-like skin and wash them under warm water to remove some stickiness. Remove the top stem and place on a cooking sheet. Add garlic to the sheet with skin on.
  • Place under broiler for about 10 minutes, watching to make sure you get a nice char. Turn the tomatillos so they get charred on all sides.
    Remove garlic from skins and add garlic, shallot, cilantro, and jalapeño to a food processor and pulse till fully chopped. Add charred tomatillos and pulse till desired consistency is reached. Add salt and pepper to taste.
  • Meanwhile turn your instant pot to the "saute" function and add 1 tablespoon oil. Cut your flank steak into large pieces so it can fit nicely in the instant pot without crowding. Season on both sides with salt and pepper. Sear on both sides, about 3 minutes each, until a deep brown crust forms. You will need to do this in 2 batches.
  • Return all the meat to the instant pot and cover with the salsa verde and smoked paprika (you can save a little extra for the finished tacos if you'd like). Close the lid on the instant pot and make sure the steam release vent is closed. Press "Pressure Cook" and time for 40 minutes. The pressure should build fairly quickly because of the searing.
  • Once the 40 minutes is up, allow the steak to do a natural release for 10 minutes and then open the vent to release any extra steam, but watch your hands! Remove the lid and shred the beef with two forks. Serve in warmed tortillas (see post for different instructions) and top with green onions and cilantro.

Notes

  • If you don't have an instant pot you can also do this in a slow cooker - on high for 5-6 hours or on low for 7-8.
  • Use all corn tortillas for gluten free. Some good tortillas can be found by TortillaLand or in the refrigerated sections of grocery stores.
  • For store-bought salsa verde, see post suggestions. I use Tacodeli on night's I don't have time to make my own. This homemade salsa verde also freezes well. 

Nutrition

Serving: 2tacos | Calories: 323.48kcal | Carbohydrates: 8.25g | Protein: 39.77g | Fat: 13.27g | Saturated Fat: 4.16g | Cholesterol: 108.86mg | Sodium: 304mg | Potassium: 903.39mg | Fiber: 1.33g | Sugar: 5.89g | Vitamin A: 869.41IU | Vitamin C: 11.81mg | Calcium: 50.04mg | Iron: 3.33mg