These Instant Pot Flank Steak Tacos might be my new favorite instant pot recipe…and that’s really saying something! Â Tender, oh-so-delicious meat topped with a cilantro lime slaw and using the IP, it’s ready in minutes.
Confession # 120- It dawned on me that it’s nearing the end of summer and I haven’t added a single taco recipe to this blog. Not that anyone needs it to be summer (or a Tuesday for that matter) to enjoy a delicious taco dinner, but some of my favorite taco recipes have been inspired by casual summer nights on the patio. Like my Fish Tacos with Avocado Mango Salsa or the 21 Day Fix Grilled Pork Tacos with Avocado Peach Salsa to name a couple.
Anyway, these juicy Flank Steak Tacos can definitely hold a candle to my other favorites and I’ve been dying to share them with you…but I have two major distractions going on this summer. One is named Max, the other goes by Mia.
And I am soaking them up because my daughter is going into second grade this year and I really have no idea where the time goes. I mean, she is seven.
How on earth is that even possible?
But unlike other jobs I’ve had in the past, when I am not blogging, I miss it like crazy! It’s pretty freaking incredible to love what you do that much. So know even in my absence, I am thinking of y’all!
Ok, so back to tacos.
Why I love this recipe
- Delicious and tender steak- and so much fresh flavor after being cooked in the Instant Pot
- Perfect for Taco Tuesday (but any day of the week can be taco night!)
- Incredibly easy recipe to make and no need to man the outdoor grill
- You can use any of your favorite taco ingredients for your tasty tacos- build off this recipe as these are just the simple ingredients to start with
Ingredients for Flank Steak Tacos
For the Tacos:
- flank steak, cut into thin slices. Skirt steak is also a popular cut of meat to use, or use the more budget friendly chuck roast cut.
- lime – fresh lime juice is a must for any taco dish
- olive oil – feel free to sub avocado oil
- garlic cloves – pairs perfectly with these flavors. In a pinch, sub garlic powder.
- salt-free taco seasoning – I always have this prepped and ready to go in my pantry.
- can of diced tomatoes with green chilies – you could also use pico de gallo
- salt– I like to use kosher salt or sea salt
- cilantro – if you aren’t a fan, you can omit this and your tacos will still have a ton of flavor
- corn tortillas– flour tortillas are another option if you aren’t gluten free
- Optional toppings: avocado, cilantro, plain Greek yogurt, hot sauce
For the Best Ever Cilantro Lime Slaw:
- Coleslaw mix (or chop your own cabbage)
- Red onion
- Jalapeno
- Cilantro
- Lime juice and zest
- Maple syrup- or you can use honey
- Chili powder- this is optional but adds some delicious flavor
How to Make Fantastic Flank Steak Tacos
- Mix juice and zest of one lime, 2 tsp of olive oil, garlic, salt, 2 Tbsp of chopped cilantro, 1/2 tsp of salt and 1 Tbsp of taco seasoning together in the Instant Pot. Add in sliced steak and let everything marinate together for a few minutes, coating both sides of the steak.
- After a couple of minutes, add the can of tomatoes with green chilies to the Instant Pot, place the cover on top and cook on manual, high pressure for 12 minutes. Once cook time is over, let the steak rest for five minutes before carefully switching to quick release. Let steam escape before opening your pot.
- While meat is cooking, put together the coleslaw by mixing together the coleslaw mix, red onion, jalapeno, 2 Tbsp of chopped cilantro, juice from one lime, maple syrup or honey, and a sprinkle of salt. Mix well and let flavors sit. Sprinkle on some chili powder, if desired.
- Warm tortillas on a grill pan, then serve tacos with yogurt, meat, coleslaw and top with avocado and some extra fresh cilantro. Enjoy!
Helpful Tips
- If your meat feels tough when you finish cooking, you’ll need to cook it a little more. I cooked it for 12 minutes and it was perfect. If you need a little more time, you could always turn the IP on saute or leave in on the warm setting. It will continue to cook in the steak juices.
- If you have extra time, do a full natural release for an even more tender result.
- Serving a crowd? You can double the meat without doubling the rest of the ingredients.
How to Store
Any leftover steak tacos should be stored unassembled in an airtight container in the refrigerator or other containers for up to 3-4 days.
You can also drape them with a layer of plastic wrap if you need to store them for a shorter period of time.
The best way is to store the ingredients separately so they don’t spoil too fast, you don’t want to ruin the great flavor.
What to Serve with Flank Steak Tacos
You could serve this meat in a burrito bowl or with cauliflower rice with lime and cilantro. These would also be yummy with my Mexican Street Corn Salad!
We just made our tacos with corn tortillas and a fresh cilantro-lime coleslaw that would be yummy even on its own.
I also like to toss a few lime wedges out so anybody can use some extra lime juice.
Recipe FAQs
We used avocado, extra cilantro, and yogurt for our toppings in addition to the cilantro lime slaw. Feel free to add salsa, fresh garden tomatoes, or whatever you love to your taco. Just make sure you count your toppings if you are following 21 Day Fix or WW.
We make them gluten free by using GF corn tortillas. Use what works for your family. And by simply skipping the yogurt topping, the tacos can be made dairy free!
Yes! Just combine all the ingredients for the tacos and cook on low for 8-10 hours.
Totally! Just double the recipe and you can use it as a stand alone side. I think it would be yummy paired with 21 Day Fix Pulled Pork with Maple BBQ Sauce {Crock Pot/Instant Pot} or Bacon Wrapped Chicken Tenders.
Instant Pot Flank Steak Tacos
Ingredients
For the Tacos
- 1.5 lbs flank steak trimmed of any fat and sliced thin – about 1/2 inch strips
- 1 lime
- 2 tsp olive oil
- 2 cloves garlic minced
- 1 tablespoon salt free taco seasoning
- 10 oz. can of diced tomatoes with green chilies
- salt to taste
- 2 tbsp cilantro
- 1 package corn tortillas warmed
- Optional toppings: avocado, cilantro, plain Greek yogurt
For the Cilantro Lime Slaw
- 2 cups coleslaw mix or chop your own cabbage
- 1/4 red onion cut into skinny strips
- 1/2 jalapeno diced and seeds removed
- 2 tbsp cilantro
- 1 lime
- 1-2 tsp maple syrup or honey
- chili powder optional
Instructions
- Mix juice and zest of one lime, 2 tsp of olive oil, garlic, salt, 2 Tbsp of chopped cilantro, 1/2 tsp of salt and 1 Tbsp of taco seasoning together in the Instant Pot. Add in Flank Steak and let it marinate together for a few minutes, coating both sides of the steak.
- After a couple of minutes, add the can of tomatoes with green chilies to the Instant Pot, place the cover on top and cook on manual, high pressure for 12 minutes. Once cook time is over, let meat sit for five minutes before carefully switching to quick release. Let steam escape before opening your pot.
- While meat is cooking, put together the coleslaw by mixing together the coleslaw mix, red onion, jalapeno, 2 Tbsp of chopped cilantro, juice from one lime, maple syrup or honey, and a sprinkle of salt. Mix well and let flavors sit. Sprinkle on some chili powder, if desired.
- Warm tortillas on a grill pan, then serve tacos with yogurt, meat, coleslaw and top with avocado and some extra cilantro. Enjoy!
Notes
Nutrition
Alice says
Two thumbs way up from my very picky husband! Enjoying this win very much! Ty!
Nancylynn says
YESSS!
Karen says
So many flavors popping in this! So delicious! Plus the meat was tender and not dried out.
Nancylynn says
Thank you Karen!
Veronica says
Fantastic!! Thank you. My family loved these tacos (even my picky daughter).
Nancylynn says
Amazing win!! Thank you!
Angie S. says
OH MY GOSH< this was amazingly good!! A slight spicy meat bite with the semi-sweet bite of honey added to the coleslaw with lime and jalapeno! Such a great combination that was oh so delicious!! THIS is a keeper for sure!
Nancylynn says
Thank you, Angie!!!
Judi says
Made this recipe yesterday for Cinco de mayo. . . it was absolutely amazing! I used Rotel fire roasted toms with chili peppers. There is so much flavor mixed together with the flank steak and the slaw. I also had fresh avocado on top and served with cilantro lime rice! This is a keeper and one I have already shared with friends! Thank you!
Nancylynn says
This is the BEST! Thank you so much!
Codie Malone says
This recipe was absolutely delicious!
Michelle P says
This was amazing! We had it tonight and EVERYONE loved it (kids, mother-in-law and husband). This was so easy to be this tasty!
I love your recipes! They always turnout great! Thank you for making me look like a more skilled cook than I really am 🙂!
Jaci says
First, THANK YOU for all of the great recipes! I’ve been trying to get the hubs on board with healthy eating and your recipes have made it SO easy! We had these steak tacos tonight and we both raved about them for 30 minutes. Every recipe that we have tried from your blog/page have been what we like to call “repeats”. If its repeat worthy, it goes in my binder and I try to keep the ingredients on hand. Thank you for sharing and helping the hubs and I on our journey to a healthier lifestyle (93 of 100 pounds to go). Your recipes are making our transition easier on us both.
Nancylynn says
This is AMAZING!! Thank you so much for taking the time to share how much you’re loving the recipes! And great job to you and your hubs- keep it up!!
Debbie Davis says
Hi,
I’m making this tonight and need to substitute the diced tomatoes. My family is not a fan of tomatoes. I have a can of diced green chilies. Would that work?
Thank you
Nancylynn says
I’m sorry this took me so long! Yes, they would work!
Lily says
These were amazing! My husband said this was one of the best tacos he has ever had. We skipped the avocado as we are not big avocado fans and used whole wheat tortillas since we already had those on hand. Definitely will make these again!
Julie P says
This is a go to favorite in our house! So easy and even tastier! We use stirfry beef that is already cut at the store to make it easy.
Edy says
Made this tonight and loved it! I used beef for carne picada, which is just very thinly sliced chuck roast. I trimmed the excess fat off. I made this substitution as I couldn’t find flank steak at the grocery store. Other then that I followed the recipe to a T, delicious! Will make weekly!
jamie says
i love this recipe, it’s so delicious! if i wanted to double it, should i add a second can of tomatoes, but keep the cook time the same? thank you!! 🙂
Katie Beebe says
Do the WW points listed include the toppings (Greek yogurt and avocado?)
Nancylynn says
No, toppings were not included in the point calculation
Miranda says
Can’t wait to try these! How much steak do you put on each taco? A red container worth?
Nancylynn says
I do 1/2 red per taco!
Lynda Bell says
Excellent!!!!
Made for dinner and it was delicious. The steak was tender and the cabbage added a freshness to the taco. This is a great IP dinner recipe. I served it with roasted corn and pinto beans.
Nancylynn says
I’m SO happy to hear, Lynda!
Stephanie says
How many Calories are 2 tacos ??
Nancylynn says
Hi! I am sorry – I don’t calculate calories, but if I ever need to, I use My Fitness Pal!!
Heidi says
This looks delicious! If I double this in the instant pot, would i need to change any of the liquid amounts and/or cook time?
Thanks!
Nancylynn says
This has a lot of liquid already, so I would keep everything the same – including the time!
lizzie lewis says
Are you able to make this in a crock pot?
Nancylynn says
Yes! 6-8 hours on low!
Char says
Very good, I didn’t have a 10 Oz can of the tomatoes with green chilis so I used a 28 oz can of chopped tomatoes and a can of green chili’s. My son and Hubby added cheddar cheese and I followed the recommendation of the first commenter and added lime juice, cilantro, garlic powder and a bit of salt. I didn’t have cabbage so I used spinach and arugula mix that I had and added the onion mix and had no complaints. Lots of options with this recipe. There is nothing left. Served it on whole wheat tortillas.
Char says
A bit of salt to the Greek yogurt woops
KE says
Hi! These look wonderful, but I can’t use the can of tomatoes with green chilis (dietary restrictions). Can I duplicate this with fresh tomatoes and some type of chili (fresh jalapeno, or maybe 1/2 of one)?
Thanks!
Nancylynn says
Yes! That’s perfect!
Jacki says
This was the first recipe so made in my instapot that I got for Christmas. It was so good! Thank you! Looking forward to trying more of your instapot recipes.
Nancylynn says
I am SO glad!! I just published a beef and broccoli recipe using flank steak!! Hope you like this one, too!! <3
Sherry says
How much liquid? I made this twice tonight and both had had way too much liquid in the end. But my instruction book also says never to pressure cook manual with out less than 18 ozs of liquid. This was the first thing I made in my IP for my Christmas present. Am I reading something wrong do you not need that much water?
Nancylynn says
You don’t need to add any liquid to this recipe – there is plenty. It does kind of get soupy at the end. You just use a slotted spoon to take out the meat. You could thicken the sauce if you want to, or use it as a broth for a soup!
Lovel VanArsdale says
Why don’t your recipes include the number of servings. I am having to guess how many servings for each recipe or am I missing something?
Nancylynn says
It’s a glitch with my recipe card – I am working on it! This recipe serves 4.
Patty says
Is it possible to prep/cook this tonight in the IP and then save it to eat for tomorrow? Although it won’t take long to cook, I don’t have all the ingredients to make the tacos but the meat should really be cooked up tonight.
Nancylynn says
Totally! Save it in all it’s juices and then warm it up tomorrow!
Jo says
Could this be doubled?
Nancylynn says
yes!
Jody Hand says
Have you ever cooked the flank steak whole in the IP? Or does it need to be sliced first? Thx so much!
Nancylynn says
I have not…I would slice it to be safe 🙂
Mary Ellen says
Hello! What size can of tomatoes with green chilies? 10 oz or larger? Thanks!
Nancylynn says
10 oz is perfect!
Laura says
I’ve been on a steady diet of chicken tacos lately. It’s time to shake things up with a little flank steak. These tacos look delicious. I’m curious how the yogurt and coleslaw combo will taste.
Jessica says
Amazing!!!! I just made these tonight and I already can’t wait to have them again!!
The meat is so tender you don’t even realize there is steak on the taco. Our 2.5 year old enjoyed them as well. Definitely a keeper!
PS I mix our Greek yogurt with some lime juice, cilantro, salt, and garlic powder as a sauce to put on top
Nancylynn says
Right??? And YUM!!! Love the sound of your yogurt topping!!! Thanks so much for letting me know and making my day!! <3 <3 <3