Let me tell you about one of my go-to dinner solutions – Instant Pot skirt steak. As someone who juggles work and family life, I’m always looking for ways to get a good meal on the table without spending hours in the kitchen. There’s something really satisfying about turning an affordable cut of meat into something that tastes like it came from a restaurant.
I discovered this method a few years ago when I was trying to figure out what to do with a skirt steak I’d picked up on sale. Now, it’s become one of those recipes I keep coming back to, especially on busy weeknights. The Instant Pot does all the heavy lifting, and the meat comes out tender every single time.
If you’ve been wondering what to do with that skirt steak in your freezer, or you’re just looking for a foolproof way to cook this cut of beef, this recipe is exactly what you need. Trust me, once you try this method, you’ll wonder why you ever cooked it any other way.
Why You’ll Love This Skirt Steak
- Quick pressure cooking – Your Instant Pot turns typically tough skirt steak into tender, flavorful meat in just about an hour – much faster than traditional braising methods.
- Simple ingredients – With just 7 basic ingredients you probably already have in your pantry, you can create a restaurant-worthy Mexican-inspired dish.
- Minimal prep work – Just add everything to the pot and let the pressure cooker do its magic – no complicated techniques or constant monitoring needed.
- Budget-friendly protein – Skirt steak is an economical cut that becomes incredibly tender and flavorful when pressure cooked, giving you great value for your money.
What Kind of Skirt Steak Should I Use?
You’ll find two main types of skirt steak at the meat counter: inside and outside skirt steak. Inside skirt is generally more tender and a bit thicker, making it a great choice for this Instant Pot recipe. Outside skirt has a slightly more intense beef flavor, but it’s a bit tougher and thinner – though the pressure cooking will help tenderize it nicely either way. Look for meat with good marbling (those white streaks of fat) and try to get a piece that’s fairly even in thickness for the most consistent cooking. If your butcher hasn’t already removed it, make sure to peel off the tough silver skin membrane before cooking, and always slice against the grain when serving to ensure the most tender bite.
Options for Substitutions
This recipe is pretty adaptable and here are some easy swaps you can try:
- Skirt steak: If you can’t find skirt steak, flank steak or flat iron steak make great alternatives. They have similar texture and cooking properties, though you might need to adjust cooking time by 1-2 minutes depending on thickness.
- Green salsa: Regular red salsa works fine here, or you can use 2-3 diced tomatillos with a small chopped jalapeño. In a pinch, even a few tablespoons of diced green chilies will do the job.
- Bone broth: Regular beef or chicken stock works perfectly well. You can even use water with an extra bouillon cube if you’re out of broth.
- Fresh garlic: If you’re out of fresh garlic, use 1 teaspoon of garlic powder instead. Just add it along with the other dry spices.
- Cumin and chili powder: These spices give the dish its character, but you can use taco seasoning as a substitute – about 2 teaspoons should do the trick.
Watch Out for These Mistakes While Cooking
The biggest mistake when cooking skirt steak in an Instant Pot is slicing the meat incorrectly – always remember to cut against the grain (perpendicular to the muscle fibers) to ensure tender, easy-to-chew pieces rather than tough, stringy results. Another common error is overcooking the meat, which can happen quickly under pressure – stick to 8-10 minutes for medium-rare, as skirt steak can become chewy and tough if cooked too long. To get the best flavor, don’t skip the natural pressure release for at least 10 minutes, as rushing to quick release can make the meat tough and cause it to lose its juices. For maximum tenderness, let the meat rest for 5-10 minutes after cooking before slicing, and if you’re planning to store leftovers, keep the meat in its cooking liquid to maintain moisture and flavor.
What to Serve With Skirt Steak?
This tender, flavorful skirt steak is perfect for building a Mexican-inspired meal that’ll make everyone happy. Warm corn or flour tortillas are a must-have for turning the meat into quick tacos – just add some diced onions, fresh cilantro, and a squeeze of lime. For sides, Mexican rice and refried beans are classic choices that’ll soak up all the tasty cooking liquid. If you want to keep things light, a simple cabbage slaw with lime dressing or a fresh avocado salad would add nice crunch and freshness to balance out the rich meat.
Storage Instructions
Keep Fresh: Once your skirt steak has cooled down, place it in an airtight container with its cooking juices to keep the meat moist. It’ll stay good in the fridge for up to 4 days. The flavors actually get better after a day as the meat continues to soak up those tasty spices!
Freeze: This Instant Pot skirt steak freezes really well! Pack it in a freezer-safe container or bag along with the cooking liquid and it’ll keep for up to 3 months. I like to portion it out before freezing – it makes weeknight dinners super easy.
Warm Up: To bring your steak back to life, warm it up slowly in a covered pan with its juices over low heat. You can also use the microwave on 50% power, heating in short bursts while stirring the sauce. Just be careful not to overcook it, as skirt steak can get tough if heated too long.
| Preparation Time | 10-15 minutes |
| Cooking Time | 50-60 minutes |
| Total Time | 60-75 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 70-80 g
- Fat: 50-60 g
- Carbohydrates: 15-20 g
Ingredients
- 1/3 cup chopped onion (yellow or white onion works well)
- 1 tsp chili powder
- 1 lb skirt steak (trimmed of excess fat)
- 3 garlic cloves (freshly minced for best flavor)
- 1/4 cup green salsa (I like Herdez brand)
- 1 tsp ground cumin
- 1/2 cup bone broth
Step 1: Sauté Aromatics and Steak
Start by setting your Instant Pot to the sauté function.
Add a bit of avocado oil and allow it to heat up.
Once the oil is hot, add chopped onion along with a pinch of salt and some pepper.
Sauté the onion for about 5 minutes until it becomes translucent and fragrant.
Next, add minced garlic and cubed steak to the pot.
Sear the steak for a couple of minutes on each side to lock in the flavors.
Step 2: Add Liquid and Seasonings
After the steak has been seared, pour in the broth and add salsa verde.
Sprinkle in some chili powder and cumin to enhance the flavor profile.
Stir everything together to ensure the steak is well-coated with the seasonings and liquid.
Step 3: Pressure Cook the Steak
Cancel the sauté function and secure the Instant Pot lid.
Set the pot to Manual high pressure and cook for 45 minutes.
This will allow the steak to become tender and absorb all the rich flavors from the seasonings and salsa.
Step 4: Release Pressure and Shred
Once the cooking time is complete, perform a quick release of the pressure by carefully turning the valve.
Once all the pressure is released and it’s safe to open the lid, remove the steak.
Use a fork to shred the tender meat, which should pull apart easily.
Serve warm and enjoy your flavorful and tender dish!
