Chicago Bulls – Taco Tuesday Instant Pot Tacos

This is our favorite Instant Pot taco recipe that everyone should try! It’s simple to prepare and always pairs well with a cold drink, you can check our other posts for some ideas! This recipe features a homemade marinade and pico de gallo but you can always substitute your own recipe or store-bought.

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Diana Rattray


  • 2 pounds skirt steak (or flank steak)

For the Marinade:

  • 1 large red onion
  • 1 lime, juiced
  • 1 lemon, juiced
  • 1 tablespoon chili powder
  • 1 tablespoon brown sugar (or honey)
  • 1 1/2 teaspoons garlic powder (or 3 to 4 cloves garlic, minced)
  • 1 teaspoon oregano
  • 1/2 teaspoon ground cumin
  • 3/4 to 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 3/4 cup unsalted or low-sodium beef stock
  • 1/2 teaspoon crushed red pepper flakes, or to taste, optional

For the Pico de Gallo:

  • 4 Roma tomatoes, diced
  • 1 jalapeño pepper, thinly sliced
  • 1/4 cup cilantro, no stems, chopped
  • 2 limes, juiced
  • Kosher salt, to taste

For Serving:

  • 12 small corn tortillas (or flour tortillas)
  • 1 cup shredded or crumbled queso fresco, optional
  • 1 avocado, sliced (or 1 cup guacamole), optional
  • 6 to 8 lime wedges, optional

Slice the steak across the grain and into thin strips.

Peel the onion and cut it in half lengthwise. Thinly slice half of the onion. Chop the other half and set it aside for the pico de gallo.

Combine the steak strips, sliced onion, and the lime and lemon juice in a bowl. Add all of the other Marinade ingredients. Mix well and let stand at room temperature for 15 to 20 minutes or cover and refrigerate for up to 2 hours. While the beef marinades, combine in a medium-sized bowl the reserved onion with the tomatoes, jalapeño pepper, cilantro, and salt to taste. Add the juice from the 2 limes. Toss to combine.

Put the marinated beef and marinade in the Instant Pot. Cover the pot and secure the lid. Make sure the steam release valve is turned to the sealing position. Choose manual or pressure cook, then high pressure, and set the time for 6 minutes. Assemble the tacos with corn or flour tortillas, beef, and pico de gallo. If using, serve with cheese on top, avocado, and lime wedges.