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Instant Pot Steak Fajitas
Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins

An easier way to make steak fajitas is in the Instant Pot.

Course: Dinner
Cuisine: Mexican
Keyword: fajitas, instant pot, steak fajitas
Servings: 4
Calories: 439 kcal
  • 1 flank steak approximately 24 oz.
  • Juice of 1 lime
  • 2 cloves of garlic finely chopped
  • 2 tablespoon olive oil
  • 1.5 tablespoon chili powder
  • 2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/4 to 1/2 teaspoon cayenne powder depending on heat desired
  • 1/4 teaspoon black pepper
  • Small bunch of cilantro
  • 2 each red and green peppers
  • 2 medium onions or 1 large
  • 2 tablespoon olive oil
  • 1/2 - 3/4 c. Chicken broth if required
  • Flour tortillas
  • 2 avocados
  • 1 lime
  • Optional- sour cream
  1. Preheat your Instant Pot Ultra or immersion circulator to 140 degrees Fahrenheit.

For the flank steak:
  1. Combine all spices, olive oil, garlic, and lime juice in a small bowl.
  2. Pour this mixture into a Sous vide bag.
  3. Add the steak, turning it in the bag several times to thoroughly coat.
  4. Lay the cilantro across the top of the steak, and seal the bag. It’s important here to remove as much air as possible. Vacuum sealing is preferred, but not necessary as you can also use the water displacement method. To do this, slowly lower the bag into water, keeping the open top above the surface. The water pressure will force the air out of the bag, allowing you to seal it once removed.
For the peppers and onions:
  1. Slice the peppers into strips.
  2. Halve the onions, and cut to similar size as the pepper strips, breaking apart any larger chunks that stick together.
  3. Toss the veggie strips in a large bowl with the olive oil, add to another Sous vide bag, and seal. For this step more than with the steak, vacuum sealing is preferred. If that isn’t an option, you can add a scant 1/2 to 3/4 cup of chicken broth to the veggies, allowing you to use the water displacement method to effectively remove the air.
To cook:
  1. Submerge both bags in the Instant Pot and set a timer for 2 hours.

  2. Just before done, preheat your broiler. Once finished, carefully remove both bags and pat dry. Using a broiler pan, or similar sheet, cut open the veggies -discarding the broth if used -and spread them evenly over the pan, leaving room for the steak. Remove the steak, discard the cilantro, and place next to the veggies. Broil for approximately 2-4 minutes or until just starting to brown and char, turn the steak, mix the veggies with tongs, and broil for another couple minutes.
  3. Transfer the steak to a cutting board and let rest for 5 minutes, then slice thinly against the grain.
  4. Serve on warm flour tortillas with the peppers and onions, accompanied by avocado slices, and fresh lime wedges for squeezing.
Recipe Notes

Weight Watchers Freestyle = 7 Points per serving for 6 servings if using low point tortilla, skipping avocado as well

Nutrition Facts
Instant Pot Steak Fajitas
Amount Per Serving
Calories 439 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 5g31%
Cholesterol 34mg11%
Sodium 943mg41%
Potassium 1067mg30%
Carbohydrates 26g9%
Fiber 11g46%
Sugar 10g11%
Protein 17g34%
Vitamin A 1592IU32%
Vitamin C 30mg36%
Calcium 73mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.