Instant Pot Beef Fajitas


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.

This Instant Pot steak fajitas 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 these Instant Pot chicken tacos or even the Instant Pot chicken fajitas. Which is quite the same but… with chicken.

Why Use the 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 steak 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. 

Beef marinade for fajitas

If you have the time, you can marinate the beef for about 1 hour 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.

Which beef stock to use?

For this recipe I’m using canned beef stock.  If you have time and you and something healthier, you can make the beef stock yourself using this recipe from Chef’s Mandala.

What can I use instead of beef stock?

Beef stock is the best choice for this recipe. But if for some reason you don’t have any, you can use homemade chicken stock or 1/4 cup of beer or water instead.

Can I use frozen vegetables?

Yes. as long as they are pre-sliced.

Can I use frozen beef?

Yes you can use frozen stake strips.

In this case, cook the beef for 11 minutes instead of 8.

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:

  1. Cut them into bigger pieces.
  2. Use frozen ones.
  3. Take them out after the saute step.

How long can I keep it on the fridge?

Up to 3 days.

How to serve the beef fajitas

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.


Just like in the Instant Pot Carne Asada recipe, feel free to add your favorite toppings available (sour cream, guacamole, cheese, sliced avocado, and so on) so everyone can mix and match.

You can even make this Instant Pot salsa and serve totether.

Instant Pot Beef Recipes

Instant Pot Beef and Broccoli

Instant Pot London Broil

Instant Pot Goulash

Instant Pot Corned Beef And Cabbage

Instant Pot Mongolian Beef

Instant Pot Beef Fajitas

4.61 from 127 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 12 minutes
Cook Time: 13 minutes
Total Time: 25 minutes
Servings: 6


  • 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 to the Instant Pot.
  • Add onion and saute for 2 minutes.
  • Add garlic and bell peppers and saute for 2 more minutes.
  • Add beef slices , jalapenos and spices, and cook everything 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.


Calories: 81kcal Carbohydrates: 8g Protein: 2g Fat: 5g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 1g Sodium: 27mg Potassium: 325mg Fiber: 2g Sugar: 5g Vitamin A: 1881IU Vitamin C: 63mg Calcium: 23mg Iron: 1mg


This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

13 thoughts on “Instant Pot Beef Fajitas

  1. Holy smokes this was good! We are new instapot owners. Not only was this super easy, but quick and delicious. No leftovers here!

  2. The meat turned out very tender but the onions and peppers were way over cooked for my taste. I will definitely try again except, I will cook the meat first then add the onions and peppers and sauté them together. Just a thought.

  3. I made this recipe. I didn’t cook it as long as the 8 minutes, I went for 6 and it was perfect. Loved how quick and easy it was to cook. The prep time took longer than the cook time! This is a keeper recipe. Thanks for sharing!

  4. Awesome! I took a lot of liberties with ingredients but your overall “instapot” cooking for fajitas works great. I used Happy Belly Fajita seasoning with the onions and peppers and added a couple teaspoons of garlic. Once soft, I removed them as we prefer veggies a bit less cooked. I deglazed the pot leaving a few onion pieces for flavor, added beef broth and a pack of taco seasoning with the beef and mixed well. Then did pressure cook for 8 minutes. Really good fajitas. Thanks for the recipe!

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