A homemade sauce cooks with beef producing tender, falling apart meat. Make this versatile carne asada in your slow cooker or Instant Pot.
Updated 2019 with Instant Pot instructions
What Is Carne Asada
It’s not secret that I love Mexican food. In particular, Carne asada is a favorite. While carne asada usually grilled, of course my version is for the slow cooker or electric pressure cooker (Instant Pot).
What Cut Of Meat To Use
I used flank steak. Sirloin steak, tenderloin steak, skirt steak, or rib steak are also great choices. The great thing about using a low & slow method for cooking is that pretty much any cut of meat can be cooked until falling-apart-tender. Heck I have even made this recipe using a chuck roast.
In my opinion, the really makes this recipe. The sauce is paleo, whole30, and low-carb. Yes, it’s still low carb even though it includes both orange juice and lime juice. If you’re using the slow cooker, you do not need to add the 1/2 cup of beef broth. You might be tempted to add it because it won’t look like there’s enough sauce when it starts to cook. Trust me, there is. There’s no need to add any additional liquid to this recipe outside of the ingredients listed. For the electric pressure cooker (Instant Pot) you need the 1/2 cup of broth in order for the appliance to pressurize.
You’ll know the meat is done cooking when it shreds very easily with a fork. For me that meant After 8 hours on low using the slow cooker and 30 minutes in the pressure cooker. I know rule of thumb is 20 minutes per pound for the Instant Pot but my meat took a little longer for it get the point of falling apart tender.
How To Serve This Meat
Shred the meat and use it as stuffing for sweet potatoes, in a salad, lettuce wrap, or of course in a tortilla, in enchiladas…the sky is the limit!
Instant Pot Carne Asada VIDEO:
- 1 lb beef
- 1 small onion, sliced
- 1 bell pepper, sliced
- 1/2 cup low-sodium beef broth (for pressure cooker)
- 1 tbsp oil (for pressure cooker)
- Handful fresh cilantro for garnish
- 3 limes, juiced (approx 6 tablespoons)
- 1 orange, juiced (approx 1/3 cup)
- 1 tbsp oil
- 3 garlic cloves, minced
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/8 tsp pepper
- Add beef, onion & bell to the slow cooker.
- In a small bow, mix together sauce ingredients. Pour pour on top of food in slow cooker making sure all ingredients are covered. Stir to mix well.
- Cook HIGH 3-4 or LOW 6-8 hours.
- Garnish with fresh cilantro.
- Turn on the IP and select Sauté. Once hot add oil to the pot.
- Add the beef and sear a few minutes each side until browned. Remove from the pressure cooker.
- Add onions, bell pepper and cook 3-5 minutes or until soft. Add garlic and cook an additional minute.
- Pour in beef broth, lemon juice, and lime juice. Deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Add oil, chili powder, oregano, salt, and pepper. Stir to mix well.
- Add beef back to the pot. Close lid and seal valve. Set high pressure and cook for 20 minutes per pound of beef. Natural release pressure.
- Remove meat from pressure cooker. Shred, and place back in until ready to serve.
Electric pressure cooker: cook 20 minutes per pound of beef
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