Jump to Recipe
Did you know the Instant Pot Ultra can make sous vide recipes? These Instant Pot Steak Fajitas with melt in your mouth, yet they’re full of amazing flavor.
I absolutely love eating fajitas. However, they are so messy to make at home even though they’re delicious homemade, so we’ll often order them on the rare occasion we go out to eat, usually at a Mexican restaurant..
I recently learned that you can make Steak Fajitas in the Instant Pot Duo Evo or any of the other models that feature the Sous Vide function (check out this Instant Pot comparison chart). While there are a few extra steps when making sous vide recipes, it’s so worth it.
The meat comes out super tender and flavorful and you don’t have the huge mess of food popping all over the stove to contend with. You’ll find that most meats come out with a wonderful texture when you cook them using the sous vide method.
If you need the perfect side dishes to serve with your fajitas, make our Instant Pot Spanish Rice and Instant Pot Refried Beans recipes!
Melt in Your Mouth Instant Pot Sous Vide Steak Fajitas
Ingredients
- 1 flank steak - about 1.5 pounds
- 1 lime - juiced
- 2 garlic cloves - minced
- 2 tablespoons extra virgin olive oil
- 1.5 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon sea salt
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper - or more or less to taste
- ¼ teaspoon black pepper
- bunch of cilantro
- 2 red bell peppers
- 2 green bell peppers
- 2 onions
- 2 tablespoons extra virgin olive oil
- ½ – ¾ cups chicken stock
- 6 Flour or corn tortillas
- 2 avocados
- 1 lime
- Sour cream - optional
- Guacamole - options
Equipment
- Instant Pot Ultra
Instructions
- Preheat your Instant Pot Ultra to 135° F.
For the flank steak
- Combine all spices, olive oil, garlic and lime juice in a small bowl.
- Pour this mixture into a Sous vide bag.
- Add the steak, turning it in the bag several times to thoroughly coat.
- Lay the cilantro across the top of the steak, and seal the bag. It’s important 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
- Slice the peppers into strips.
- Halve the onions, and cut to similar size as the pepper strips, breaking apart any larger chunks that stick together.
- 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.
- Submerge both bags in the Instant Pot, close the lid and set for 2 hours.
- 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 from the bag, 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.
- Transfer the steak to a cutting board and let rest for 5 minutes, then slice thinly against the grain.
- Serve on warm flour tortillas with the peppers and onions, accompanied by avocado slices, and fresh lime wedges for squeezing.
Nutrition Information Per Serving
More Gluten Free Instant Pot Recipes
Instant Pot Chicken Noodle Soup (Gluten Free Recipe)
Instant Pot Egg Roll in a Bowl
Instant Pot Chicken Stock
Easy Instant Pot Artichokes Recipe
Instant Pot Hummus (No Soak Recipe)
