Instant Pot Steak Fajitas

Instant pots are great because you can whip up delicious meals in record time while putting in very little effort.

Prep Time : 10 minutes

Cook Time : 5 minutes

Inroduction

About this Recipe

Instant pots are great because you can whip up delicious meals in record time while putting in very little effort. If that’s the kind of meal you’re looking for, these steak fajitas are perfect! The meat is super tender and cooking everything together helps all the ingredients meld which yields layers upon layers of flavor and aroma.

Ingredients

  • 1 pound flank steak, slightly frozen
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ cup reduced-sodium beef broth
  • 2 red bell peppers, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 large onion, peeled and sliced
  • 2 garlic cloves, minced
  • Juice of 2 limes
  • 8 corn tortillas, warmed
  • Optional toppings: pickled jalapenos, pico de gallo, salsa, guacamole
With each bite, you get that irresistible beefy flavor enhanced by the earthiness of cumin accompanied by the Tex-Mex flavor profile that chili powder brings as well as the sweetness of the onions and bell peppers. For the best result, be sure to pop your steak in the freezer for 10 minutes before slicing to ensure nice clean cuts and don’t hesitate to use frozen bell peppers and onions to cut prep time in half. As for serving, family-style is the way to go. It’s fun plus it saves time.

Step by Step Directions

Step 1

Slice the steak against the grain into thin strips. Slightly frozen steak is recommended because it helps achieve cleaner slices.

Step 2

Season the steak with cumin, chili powder, salt, and black pepper. Toss to evenly coat.

Step 3

Transfer the beef to the inner pot of the Instant Pot followed by the broth.

Step 4

Scatter the bell peppers, sliced onion, and garlic on top.

Step 5

Seal the Instant Pot. Ensure that the vent knob is sealed.

Step 6

Cook on high heat for 5 minutes.

Step 7

Once cook time is complete, let the pressure release naturally for 10 minutes.

Step 8

Remove the lid and stir in the lime juice.

Step 9

Serve with warm tortillas and enjoy.

Note: Recipe will work with a 6 or 8-quart Instant Pot. As for the amount of liquid used, the bell peppers and onions will release excess liquid, so half a cup of broth is all you need.

Nutrition

  • Calories 335 15% 15%
  • Total Fat 7.9g 12% 12%
  • Saturated Fat 2.7g 13% 13%
  • Trans Fat 0g 14% 14%
  • Cholesterol 68mg 23% 23%
  • Sodium 477mg 20% 20%
  • Total Carbohydrate 38g 13% 13%
  • Dietary Fiber 6g 23% 23%
  • Sugars 3g 15% 15%
  • Protein 30g 60% 60%
  • Vitamin A 14% 14%
  • Vitamin C 43% 43%
  • Calcium 11% 11%
  • Iron 23% 23%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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