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GET IT NOWMy Instant Pot Steak Fajitas Are A Quick, Tuesday Night Win
I got an Instant Pot as a gift a few years ago, back when it was all over the internet and everyone I knew was trying one. Like most people, I started with the usual soups and stews, but after a while, I wanted to branch out. One Tuesday night, I was craving something Mexican but didn’t want tacos, so I decided to try making Instant Pot fajitas. I didn’t expect them to turn out this good, but they’ve been a regular in our dinner rotation ever since. Here’s why we keep this Instant Pot steak fajitas recipe repeat… and you should too:
- Juicy flavorful steak, tender veggies – After testing a few different cook times, I found the sweet spot for steak that’s tender, veggies that stay crisp-tender, and bold, zesty flavor in every bite.
- Hands-off and fast – These Instant Pot steak fajitas take just 15 minutes, but the real win is how little I have to do while they cook. I still love my stovetop fajitas, but this version is my go-to when I want something fresh without hovering over the stove.
- One pot, no mess – You sear the steak and pressure cook everything in the same pot, which not only saves time but means there’s just one thing to clean when dinner’s done.
These are perfect for busy weeknights. Make them with me!
Reader Review
“Made this for the first time and it was delicious! I used your fajita spice mix recipe for this. Highly recommend both recipes! Will be making this again!” –Lynda
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Ingredients & Substitutions
Here I explain the best ingredients for my Instant Pot steak fajitas recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Skirt Steak – I usually go with skirt steak because it’s super flavorful and gets really tender when you slice it thinly against the grain. Flank steak works just as well if that’s what you have. You could also totally swap the steak for chicken — just slice it thin, or make Instant Pot shredded chicken fajitas instead.
- Fajita Seasoning – I make my own fajita seasoing with chili powder, garlic powder, onion poweder, paprika, cumin, oregano, cayenne, and salt. It’s quick to mix and way fresher than store-bought, but if you have one you like, that works too.
- Avocado Oil – This is what I used to sear the steak, but olive oil or really any neutral cooking oil will do the job here.
- Bell Peppers – I used orange bell peppers because that’s what I had in the fridge, but any color works. Red and yellow are a little sweeter, green has more of a bite, but use whatever combo you like or need to use up.
- Onion – I usually grab a yellow onion for this because it gets sweet when it cooks, but white or red onion would also work fine.
- Beef Bone Broth – The Instant Pot needs liquid to come to pressure. I used bone broth for extra richness, but chicken broth, veggie broth, or even water will work in a pinch.
- Lime Juice – A splash at the end brightens up all the savory flavors and gives it that classic fajita tang.
How To Make Instant Pot Fajitas
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season the steak. Toss the sliced steak with fajita seasoning until evenly coated.
- Sear. Set the Instant Pot to Sauté on high heat, add the oil, and sear the steak in batches until browned on both sides. Return all the steak to the pot.
- Add veggies and liquid. I layer in the peppers and onions, sprinkle with more fajita seasoning, and pour in the broth and lime juice.
- Pressure cook. Seal the lid, set the pressure cooker to high for a short cook time, then use Quick Release valve to release the pressure right away. Enjoy your Instant Pot fajitas!
My Recipe Tips
- Slice against the grain. This makes the steak more tender. Look for the lines running through the meat and cut across them, not in the same direction.
- Some fajita seasonings have a meat tenderizer in them, which works fast, sometimes too fast. If that’s the case, don’t let it sit on the steak too long or it’ll turn mushy.
- Brown the steak in batches. I know it’s tempting to throw it all in at once, but if you crowd the pot, the steak steams instead of browns. Just do it in a couple rounds so you get that nice sear. It’s worth the extra minute.
- Use quick release right away. A lot of meat recipes call for natural release, but not this one. Skirt and flank steak are thin, so letting them sit under pressure will overcook them. Quick release keeps them tender, not tough.
Instant Pot Fajitas
Make juicy, flavorful Instant Pot steak fajitas in under 30 minutes with tender steak, peppers, and onions all cooked fast in one pot.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Toss the steak in a tablespoon of fajita seasoning.
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Press the “Saute” button on the Instant Pot and adjust temperature to “More” (by pressing “Saute” repeatedly until the screen says “More”). Add a tablespoon of oil and half the steak in a single layer. Saute for about 1-2 minutes per side, not to cook through but just to brown the steak. Remove and repeat with the remaining steak. Add the steak that was cooked from the first batch back to the pot.
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Add the vegetables and sprinkle with remaining fajita seasoning. Stir vegetables if needed to coat in seasoning. Add the broth and lime juice.
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Close the lid and close the vent to the Sealing position. Press the “Manual” button and set to 2 minutes on High pressure. Use the Quick Release to release pressure immediately.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/4 lb steak fajitas + 3/4 cup vegetables, or 1/4 entire recipe
- Tips: Check out my recipe tips above to help you get the best texture, biggest flavor, and make your Instant Pot fajitas turn out just right every time.
- Store: Keep leftovers in the fridge for a few days. I like using them to make a quick Mexican-style omelette the next morning.
- Meal prep: You can slice the steak and veggies ahead of time, but honestly, this recipe comes together so fast it’s easiest to just make it fresh.
- Reheat: A hot skillet brings back the best texture, but the microwave works too. I wouldn’t bother using the Instant Pot again — it’s overkill.
- Freeze: Fajitas will freeze for a month or two, but they’re way better fresh, and luckily, they don’t take long to make anyway.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Instant Pot Fajitas
Serving Ideas
I usually serve these Instant Pot steak fajitas in almond flour tortillas (or use any warm tortillas), lettuce wraps, or just as a bowl. When I go the bowl route, I pair them with cauliflower lime rice for something light and fresh.
I like to garnish them with sliced jalapenos, avocado, and a dollop of sour cream. But there are so many other ways to top them — try guacamole, shredded cheese, fresh cilantro, lime wedges, pico de gallo, or your favorite salsa. I especially love them with tomatillo avocado salsa verde for extra flavor.
15 Comments
Pamela
0Thank you for this great recipe! So easy and delicious. I used your recipe for fajita seasoning as well. My boyfriend has asked that this be in regular rotation.
Janet
0I don’t have an insta pot. Is there any other way that I can make this?
Maya | Wholesome Yum
0Hi Janet, Not this specific recipe, but I do have recipes for stovetop steak fajitas and chicken fajitas. I also have a recipe for fajitas in the oven.
Sarah
0Hi! I’m excited to try this recipe! I try and weigh my servings to be more accurate. Do you know roughly how many grams or ounces one serving is for this dish? Or any tips on how to best guess a serving? Thank you!
Wholesome Yum D
0Hi Sarah, At the top of the recipe card, you can switch from US customary to metric to get measurements for the individual ingredients. However, I didn’t weigh the final dish, so if you wanted to know the weight of a serving, you’d have to weigh the entire recipe at the end and divide by the number of servings.
Caroline
0The quickest, easiest and most delicious recipe! I will be using my IP to be cooking my fajitas from now on!! ?
T
0I saw your note about meat tenderizer in the seasoning. The brand I use has citric acid. Is that considered a tenderizer? And if so, am I putting all the seasoning on after the instant pot is done cooking? Not sure if I like that idea.
Thanks!
Wholesome Yum M
0Hi T, Yes, citric acid can be used as a meat tenderizer. The meat gets tossed in the fajita seasoning (which includes the meat tenderizer) before cooking. I hope this helps!
T
0In your tips section you said to wait until the end to add the seasoning if it contains a tenderizer because it will make it mushy.
I didn’t see your response in time so I followed the regular directions anyway. maybe I didn’t slice it thin enough, maybe it needed more time?? I don’t know but it was very chewy. I’m not too picky but the hubby was picking it apart. Literally and figuratively lol.
I’ll try it again because I loved how quick and easy it was.
T
0Omgosh I just reread your tip. Duh! That was if you are PREPPING ahead of time! Geez!! Sorry about that!
Richard Rigg
0Fantastico!!
Lynda Pedersen
0Made this for the first time and it was delicious! I used your fajita spice mix recipe for this. Highly recommend both recipes! Will be making this again!
marissa
0Quick and easy. Very good
Denay DeGuzman
0What an easy, flavorful instant pot recipe! I’ve just added this to next week’s meal plan.
Katie
0Looks so good! Can’t wait to try this with friends.