Instant Pot Easy Steak Fajitas
Take the work out of fajitas by cooking the meat, peppers, and onions all in the same pot. Prepare all your toppings while it cooks for a quick and easy meal!
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Entree
- Method: Pressure Cooker
- Cuisine: Mexican
For the Marinade
- juice of 2 medium limes
- 2 tablespoons white vinegar
- 2 tablespoons low sodium soy sauce
- 1 teaspoon liquid smoke
- 1 teaspoon salt
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 pounds flank steak, sliced against the grain into thin strips
For the Peppers and Onions
- 3 bell peppers (I like a combo of red, yellow, and orange), thinly sliced
- 1 sweet or yellow onion, thinly sliced
- Juice of 1 lime
- 2 tablespoons soy sauce
- For serving: fajita size whole wheat or corn tortillas, guacamole, sour cream or greek yogurt, salsa or pico de gallo, cilantro, lime wedges, etc
- Place the marinade ingredients and flank steak in a ziplock bag or storage container and lightly shake to combine all of the seasonings.
- Store in refrigerator overnight for the best flavor, making sure that the steak is immersed in the marinade.
- After meat has marinated, pour all of the bag’s contents into the pressure cooker pot. Arrange the steak so it is in a flat layer on the bottom of the pot as much as possible.
- Place a large piece of foil on the counter. To the middle of the foil add the peppers and onions. Drizzle with lime juice and soy sauce and season liberally with salt and pepper.
- Fold the foil over the peppers and onions to form a packet. Place a trivet on top of the steak and place the foil packet on top.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 8 minutes.
- When cooking is complete, use a 5-minute natural release then release any remaining pressure.
- Remove packet of onions and peppers. Carefully pour the liquid from the foil down the sink. Set aside.
- To serve, place a few slices of meat onto a warm tortilla, top with peppers and onions, and other desired toppings like guacamole, sour cream, and salsa.
- Label a freezer safe Ziploc bag with the recipe name, date, and contents. Add steak and marinade ingredients to the bag and seal shut.
- Put the bag inside a pressure cooker pot and press the meat out so it’s flat on the bottom of the pot.
- Freeze inside pressure cooker pot until solid, then remove the bag from the pot and place back in the freezer until ready to use.
- When ready to cook, place the contents of the bag into the pressure cooker pot. Cook at high pressure for 12 minutes then proceed with the rest of the directions above.
- Marinate meat overnight for maximum flavor
- Always slice meat against the grain for an instantly more tender chew
- Chicken breast or pork tenderloin can be swapped for the steak but the time will need to be adjusted.
- sliced chicken breast: 7 minutes, 5 minute natural pressure release
- cubed chicken breast: 3 minutes, 5 minute natural pressure release
- cubed pork tenderloin: 5 minutes, 5 minute natural pressure release
- Make it vegetarian by omitting the meat altogether or by tossing chopped extra firm tofu in the marinade and quickly sauteing it until heated through.
- Leftovers freeze okay. Peppers and onions will be a bit softer but still taste great once wrapped up in a tortilla.
- This makes an amazing fajita bowl! Serve meat, peppers, and onions over brown rice and add all your favorite toppings.
Keywords: instant pot, easy fajitas, easy dinner