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Skip the smoking skillet and effortlessly make delicious Instant Pot Steak Fajitas using an inexpensive cut of beef and the Instant Pot.
Fajitas in the Instant Pot?
Fajitas are classically made on a searing hot skillet with thin strips of meat, peppers, and onions.
However, we can skip the smoking skillet (and the smell that comes with it) and make delicious steak fajitas using the instant pot.
The advantage of making steak fajitas using an electric pressure cooker is that you can use a less expensive cut of meat and still have delicious results!
Happy Cooking! xo Kristen
Recipe Highlights
Notes on Ingredients
- Steak: For the meat, you can use sirloin or flank steak. Keep in mind sirloin is often less expensive and easier to find.
- Peppers: Use any combination of bell peppers you like--red, yellow, and/or green. I personally love using a variety of colors for visual pop. Plus red and yellow peppers add a sweeter flavor, while a green bell pepper adds a nice fresh flavor.
- Onion: Use a yellow, white, or sweet large onion for fajitas. I don't recommend red onions for this recipe, as they don't get as tender as white onions when pressure cooked.
- Beef Broth: Use low-sodium beef broth for the thin cooking liquid. For this recipe, you will only need to use ½ cup for a 3 or 6-quart instant pot or ¾ cup for an 8-quart model. As you may know from my Instant Pot Basics, you need at least 1 cup of liquid to cook in a pressure cooker. HOWEVER, the juice that the raw onions and peppers release will provide enough liquid to cook these Steak Fajitas.
- Fajita Seasoning: I use my homemade blend of fajita seasoning which is made with smoked paprika, garlic powder, onion powder, and cumin. You can use store-bought seasoning or even taco seasoning to flavor these fajitas.
- Limes: Do not overlook this addition! Adding both the juice and zest of fresh limes will brighten up all the flavors of the fajitas, and the acid from the lime juice will make the flavors pop in your mouth.
How to Make Instant Pot Steak Fajitas
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Slice Steak. Place your sirloin or flank steak into the freezer for 10 to 15 minutes, as this will make it much easier to thinly slice. After freezing, slice the steak into ½-inch strips going against the grain then season with the fajita seasoning.
- Sear Steak. Using the saute function, sear the beef for 1-2 minutes per side, to JUST brown. For caramelization, don't overlap the meat. It is best to work in batches if needed.
- Deglaze Inner Pot. Turn off the saute function and add the beef broth to the inner pot and scrape, scrape, scrape all the browned bits off the bottom of the inner pot. That will prevent a burn notice from occurring and help to flavor the fajitas.
- Layer Beef, Peppers, and Onions. Add the seared steak back to the inner pot and top with the sliced onion and peppers. Sprinkle the peppers and onions with a bit more fajita seasoning for additional flavor.
- Pressure Cook. Place the lid on the Instant Pot and be sure the venting knob is pointed to sealed. Cook on high pressure for 2 minutes with 10 minutes of natural pressure release--that will ensure the meat stays super tender.
- Fish with Lime. Remove the steak and pepper mixture to a serving bowl, using a slotted spoon. Add the lime zest and juice to the fajita mixture and stir to incorporate.
Serving Suggestions
Serve this steak fajita mixture on warmed corn or homemade flour tortillas. Top the mixture as desired, with sour cream, shredded cheese, sliced avocado, and/or minced cilantro.
Make it a meal by adding a side of chips and guacamole with tomatoes, Instant Pot Spanish Rice, or Instant Pot Cilantro Lime Rice.
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If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Instant Pot Steak Fajitas
Make tender, delicious steak fajitas using the Instant Pot and an inexpensive cut of beef.
Video
Ingredients
- 1 pound sirloin steak roast or flank steak
- ½ tablespoon fajita seasoning, for seasoning beef
- 1 teaspoon extra virgin olive oil, + more if needed
- ¾ cup low-sodium beef broth
- 1 large yellow or white onion, thinly sliced
- 3 large bell peppers (any color), thinly sliced
- ½ tablespoon fajita seasoning, for peppers and onions
- 2 medium limes, zested and juiced
Instructions
- Place 1 pound sirloin steak roast or flank steak into the freezer for 10 to 15 minutes, as it will be easier to slice. After freezing, slice the steak into ½-inch strips against the grain. Season the meat with ½ tablespoon fajita seasoning.
- Turn the Instant Pot to Saute and add in 1 teaspoon extra virgin olive oil and let heat.
- Once the oil is heated, add half the seasoned meat to the Instant Pot in a single layer. Saute for about 1-2 minutes per side, to JUST brown the steak. Remove the seared meat from the inner pot and place it on a plate. Repeat the process with the remaining meat, adding in an additional teaspoon of oil if needed. Once browned, remove the steak to the plate with the first batch, and drain off any grease if needed.
- Turn the Instant Pot off by hitting cancel, Add ¾ cup low-sodium beef broth and use a wooden or metal spatula to scrape up any browned bits off the bottom of the inner pot.
- Add the seared beef back to the inner pot. Top the meat with 1 large yellow or white onion and 3 large bell peppers (any color) that have been thinly sliced. Sprinkle the additional ½ tablespoon fajita seasoning over the pepper and onions.
- Seal instant pot, being sure vent knob is pointed to sealed. Set to cook on High Pressure for 2 minutes. Once cooking time is finished let pressure release naturally for 10 minutes, to keep the meat tender.
- Remove the meat, onions, and peppers to a serving platter using a slotted spoon. Add the zest and juice of 2 medium limes and toss to coat.
- Serve the fajita mixture as desired on tortillas or over rice with your favorite toppings.
Notes
Fajita Seasoning: I use my homemade blend of fajita seasoning which is made with smoked paprika, garlic powder, onion powder, and cumin. You can use store-bought seasoning or even taco seasoning to flavor these fajitas.
Doubling the Recipe: To double, double the meat, peppers, onions, and seasonings, but keep the amount of liquid the same. The cooking time will also remain the same.
Storage: Store leftover steak fajita mixture in an airtight container in the refrigerator for up to 3 days.
Leftover Cooking Liquid: The extra cooking liquid makes a great flavoring when preparing rice in the Instant Pot.
Nutrition
Calories: 153kcalCarbohydrates: 10gProtein: 18gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 46mgSodium: 184mgPotassium: 531mgFiber: 3gSugar: 5gVitamin A: 2579IUVitamin C: 113mgCalcium: 40mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published in 2018 but updated in 2022 with new photos and a video.
Hey Kristen! Can I use chicken instead? How different would the cooking time be? Thanks!
Hi Lena! Yes! Chicken would work great in this recipe. I would suggest thin slices of boneless, skinless chicken breast and cooking for 4 minutes on high pressure with 10 minutes natural pressure release. Enjoy!
I was wondering what the cooking time and resting time would be if I double or triple that recipe? Would to liquid quantity be the same?
Hi Diane! The cooking time/resting time will remain the same regardless if you double or triple the recipe. I would leave the liquid the same regardless if you double or triple the recipe. Enjoy!
Can I just put the meat in the pot without the veggies? I want to stirfry the veggies so they don't get mushy.
That works 🙂
Can you make this recipe with steak and chicken together? If so, would any of the other directions change?
Hi Carmin! You can certainly use both chicken and steak and the directions will stay the same. Just be sure to slice the chicken a bit thinner so that it cooks in 2 minutes time. Enjoy!
Will the time vary if you use fresh peppers and onions as opposed to frozen?
Not at all Judi 🙂 Enjoy!