Are you in the mood for some Mexican food but you don’t feel like leaving the house? Don’t worry! With this fabulous Instant Pot Beef Fajitas recipe, you’ll have the best & freshest Mexican cuisine right in your kitchen.
The recipe is all about melted Cheddar cheese, salsa, guacamole, and yummy beef cooked with Mexican spices – just like in the restaurant. What’s even more appealing is that you don’t have to do the heavy lifting; the Instant Pot will do all the work and you can layback and enjoy a beautiful Sunday afternoon with the family.
Still, if you feel a bit inexperienced in cooking Mexican delights, I have a few tips and tricks that can help along the way.
Oh and if you like this dish and want to diversify, try my Instant Pot chicken fajitas. Which is quite the same but… with chicken.
Why Use an Instant Pot?
Most people avoid making this dish at home because the meat and vegetables are typically cooked over the grill. And, as we all know, it takes a while to fire up the grill, bring it to the perfect temperature setting, and then stay over the heat and prepare everything.
This is why the Instant Pot is so important with this recipe! First, besides putting the cuts of meat and sliced vegetables in the pot and sealing the lid, there’s not much hands-on work with this dish. Second, due to the amazing power of the pressure cooker, you can use less expensive cuts of meat without compromising the final taste and/or texture of the dish.
How to Slice the Meat
The beef needs to be thinly sliced, into long strips against the grain of the meat.
Quick tip: The grain of the meat makes reference to the direction in which the muscle fibers are aligned. If you’re working with a cut of flank, skirts steak, or hanger the fibers will be neatly aligned and easy to see. Still, you should also see a pattern in tenderloin cuts as well, so make sure to pay attention.
There are two factors that determine the tenderness of cooked beef: the cut of meat and how it is cut. When you go across the grain, you shorten the muscle fibers, which makes the meat more tender and easy to chew. Otherwise, your teeth will have to break the fibers, which makes the meat tougher to chew.
Lastly, when you slice the meat, it’s best to leave it in the freezer for about 10 minutes. This way it will be easier to slice against the grain.
How to prevent the vegetables from being soggy?
As you can see in the images, the bell peppers turn out great. If for any reason you get a soggy veggies, you can:
- Cut them into bigger pieces
- Take them out after the saute step.
The onions and peppers were overdone.
- You can use frozen vegetables instead of fresh ones, as long as they are pre-sliced
- The beef mixture can be kept in the refrigerator for up to 3 days after cooking
- You can replace the beef stock with water or beer
- If you have the time, you can marinate the meat for about 1h before cooking. The marinate is a simple mixture of lime juice (from 1 lime), 2 tbsp of olive oil, 2 cloves of garlic (crushed) and a bit of cumin. Coat the meat in this mixture and leave it at room temperature to soak all these delicious flavors.
- You can also use frozen stake strips, but it’s best to increase the cooking time accordingly (integrate the time needed for the meat to be defrosted).
Once the meat is cooked, it is ready to be served. Make sure to use a slotted spoon so, when you pick up the mixture, any liquid will drain off. Otherwise, you’ll end up with soggy tortillas, which will fall apart before you get to pick them up.
Add the mixture to the tortillas, but try not to over-fill them. It also helps to have a variety of toppings available (sour cream, guacamole, cheese, sliced avocado, and so on) so everyone can mix and match.
- 1 lb beef steak sliced
- ¼ cup beef stock
- 2 bell peppers sliced
- 1 onion sliced
- 2 tbsp garlic minced
- 1 jalapeños minced
- 1 tsp cumin
- 2 tbsp canola oil
- 1 tsp chili powder
- 1/2 tsp smoke praprika
- Press "saute" and add canola oil into the Instant Pot.
- Add onion and saute for 2 minutes.
- Add garlic and peppers and saute for 2 more minutes.
- Add beef slices , jalapenos and spices, and cook until the onion and the beef are browned.
- Pour beef stock and close the lid.
- Cook at high pressure for about 8 minutes.
- When cooking time ends, do a quick pressure release.
- Open the lid and mix a bit.
- Start filling your fajitas with the beef mixture, cheese, salsa and guacamole.
Instant Pot Recipes? Corrie Cooks