Instant Pot Steak Fajitas couldn’t be any faster or easier, but they taste like an expensive restaurant meal thanks to smart ingredient choices.

Three Instant Pot Steak Fajitas in flour tortillas, on a wooden cutting board.

Instant Pot Steak Fajitas

I think it’s safe to say that between Sheet Pan Shrimp Fajitas and Sheet Pan Chicken Fajitas, I’ve mastered the sheet pan fajita.

After testing these Instant Pot Steak Fajitas to perfection many times over the past few months, I’m happy to report that I’m well on my way to mastering all kinds of Instant Pot fajitas, too!

This recipe is perfect for a hot day where you don’t want to turn on the oven, or even the stove. All the heat stays inside the Instant Pot. Even better, it’s hard to find a home cooked meal any faster than this one.

Why You’ll Love These Instant Pot Beef Fajitas

  • Effortless Preparation. Minimal prep and cleanup makes this a perfect weeknight dinner option.
  • Customizable. Adapt the recipe to suit your needs by swapping ingredients based on what you have on hand.
  • Lots of Veggies. A nice well-rounded meal that is both delicious and nutritious!
Ingredients on a light background, including sliced meat, onions, bell peppers, garlic, spices and flour tortillas.

Beef Fajitas Instant Pot Ingredients

  • vegetable oil – for coating the beef and veggies so they don’t stick to the pot. You can also use avocado oil, grapeseed oil or canola oil.
  • steak – I like top sirloin for fajitas, but flank steak and skirt steak are also great options.
  • garlic – to add depth of flavor to the meat.
  • bell peppers – I used orange and yellow bell peppers in these Instant Pot beef fajitas, but you can use whatever color you like best, including green or red.
  • onion – I used red onion for the pretty color, but yellow or white onion works just as well.
  • RO*TEL – this brand of diced green tomatoes also has chopped green chiles in it, making it the perfect liquid to add to the Instant Pot to cook down the veggies. We like the “Mexican Style” RO*TEL that includes lime and cilantro, but any of the varieties of RO*TEL or a comparable store brand are great here.
  • taco seasoning – more on this below, under “Seasoning Fajitas.”
  • tortillas – I prefer flour tortillas as a vehicle for fajitas, but you can use corn tortillas, too. The street taco size works nicely here.
  • lime wedges and cilantro – for serving.

Seasoning Fajitas

You can use either store-bought or homemade taco seasoning. You’ll need a 1 ounce packet, or 3 tablespoons of a homemade version.

How to Make Instant Pot Beef Fajitas

1. HEAT OIL. Add oil to 6 Quart Instant Pot and select medium Sauté setting. Allow oil to heat for 2 minutes.

Sliced meat in an Instant Pot, surrounded by tortillas, bell peppers and other ingredients.

2. STEAK. Add steak to pot in even layer and cook 4 to 5 minutes or until steak is just seared, turning once halfway through. The meat does not need to be fully cooked at this point, just browned.

Sliced meat in an Instant Pot, surrounded by tortillas, bell peppers and other ingredients.

3. GARLIC. During the last 30 to 60 seconds of steak cooking time, stir in the garlic and cook until just fragrant.

Sliced veggies and spices in an Instant Pot, surrounded by tortillas, bell peppers and other ingredients.

4. VEGGIES. Add bell peppers, onion, RO*TEL and taco seasoning to pot and stir to combine. Secure lid and set Pressure Release to Sealing. Press Cancel button to reset cooking program. Select Pressure Cook or Manual Setting and set cooking time for 3 minutes at HIGH pressure (pot will take about 10 minutes to come to pressure before cooking time begins).

Sliced meat and veggies in a pressure cooker, surrounded by tortillas, bell peppers and other ingredients.

5. FINISH. When cooking time ends, perform quick pressure release by moving Pressure Release to Venting. Use an instant-read thermometer to check that internal temperature of steak has reached at least 160 degrees F.

Sliced meat in a pressure cooker, surrounded by tortillas, bell peppers and other ingredients.

6. SERVE. Serve meat and veggie mixture hot on warmed tortillas with a garnish of chopped cilantro and lime wedges for squeezing over.

Home Chef Tips For Making Fajitas

  • Some Instant Pots will not allow you to set the time for less than 5 minutes. In that case, set the timer for 5 minutes, but cancel the heat and quick release the steam after 3 minutes. Set a timer if you need to, as overcooking the mixture will cause the peppers to become overly soft.
  • Add some mushrooms or even zucchini for additional textures and tastes.
  • Warm tortillas in a dry skillet or directly over an open gas stove flame for a few seconds on each side to make them pliable and soft before serving.
A white textured bowl filled with Instant Pot Beef Fajitas.

Steak Fajita Instant Pot Variations

My favorite way to serve these Instant Pot beef fajitas is the most classic way – flour tortillas! But there are lots of great options:

  • RICE BOWL – serve the beef and veggie mixture over white rice, brown rice or Mexican rice.
  • SALAD – allow the fajita mixture to cool for 10 minutes or so, and then serve it over chopped lettuce or spinach.
  • ALL THE GARNISHES – you don’t have to stop at just cilantro. Add avocado or guacamole, salsa, sour cream or cheese (more on this below).
Three Instant Pot Fajitas Steak in flour tortillas, on a wooden cutting board.

What to Serve With Instant Pot Steak Fajitas

If you’d like to add additional toppings to these Instant Pot steak fajitas, go for it! Some easy ones include:

  • shredded cheese
  • diced tomatoes or salsa or pico de gallo
  • sliced avocado or guacamole
  • pickled jalapenos
  • shredded lettuce
  • hot sauce
  • sour cream or fish taco sauce (not just for seafood! It’d be great on these Instant Pot Steak Fajitas, too).

Pair your fajitas with sides of Mexican corn salad, refried beans and Mexican rice for a complete meal. Agua frescas to drink would be *chef’s kiss.*

A white textured bowl filled with Steak Fajitas Instant Pot.

How to Store

If you have leftover Instant Pot steak fajitas, transfer them to a storage container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 3 days. 

If frozen, the texture and consistency of the mixture will likely change, so we do not recommend freezing this recipe.

Three Beef Fajitas Instant Pot in flour tortillas, on a wooden cutting board.
Three Instant Pot Steak Fajitas in flour tortillas, on a wooden cutting board.

Steak Fajita Instant Pot Recipe

Instant Pot Steak Fajitas couldn't be any faster or easier, but they taste like an expensive restaurant meal thanks to smart ingredient choices.
5 from 2 ratings

Ingredients

  • 2 tablespoons vegetable oil
  • 1-1/4 pounds top sirloin steak thinly sliced
  • 1 medium red onion thinly sliced
  • 1 orange bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 1 can (10 ounces) RO*TEL ("Mexican Style" recommended)
  • 1 packet (1 ounce) taco seasoning
  • 12 flour tortillas warmed ("street taco" style recommended)
  • chopped cilantro for garnish (optional)
  • lime wedges for garnish (optional)

Instructions

  • Add oil to 6 Quart Instant Pot and select medium Sauté setting. Allow oil to heat for 2 minutes.
  • Add steak to pot in even layer and cook 4 to 5 minutes or until steak is just seared, turning once halfway through. The meat does not need to be fully cooked at this point, just browned.
  • During the last 30 to 60 seconds of steak cooking time, stir in the garlic and cook until just fragrant.
  • Add bell peppers, onion, RO*TEL and taco seasoning to pot and stir to combine. Secure lid and set Pressure Release to Sealing. Press Cancel button to reset cooking program. Select Pressure Cook or Manual Setting and set cooking time for 3 minutes at HIGH pressure (pot will take about 10 minutes to come to pressure before cooking time begins).
  • When cooking time ends, perform quick pressure release by moving Pressure Release to Venting. Use an instant-read thermometer to check that internal temperature of steak has reached at least 160 degrees F.
  • Serve meat and veggie mixture hot on warmed tortillas with a garnish of chopped cilantro and lime wedges for squeezing over.
Calories: 543kcal, Carbohydrates: 51g, Protein: 40g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 5g, Trans Fat: 0.04g, Cholesterol: 84mg, Sodium: 765mg, Potassium: 785mg, Fiber: 5g, Sugar: 6g, Vitamin A: 1.015IU, Vitamin C: 95mg, Calcium: 174mg, Iron: 6mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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