Grammy's Kitchen · Fajitas · Instant Pot Steak Fajitas
One of 111 fajitas recipes we measured
59 cooks on littlesunnykitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 3% |
| protein add | 100% | 100% |
| aromatics | 33% | 22% |
| vegetables and beans | 79% | 42% |
| liquid | 26% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound steak (rump, top round or flank sliced into long strips) |
| 150 g | 1 onion (peeled and sliced) |
| 2 tablespoons fajita seasoning | |
| 120 g | 1/2 cup beef or vegetable stock or water |
| salt (to taste) | |
| 360 g | 3 bell peppers (red, green and yellow - thickly sliced) |
| flour tortillas (for serving) |
Method: 5 steps, published by littlesunnykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Really good after some sautéing! I was initially disappointed when I opened up my instant pot to add the peppers after pressure cooking the meat and onion. The strips looked greyish brown and flaccid. I used a cheaper cut (which was why I was making fajitas ” — a cook, 4.0★
“I used a beef fajita pack from Wild Pastures and made the recipe for the fajita seasoning. The meat wasn't that tender at 10 minutes, so I added another 5 minutes. I think it was mostly the cut I got, but it wasn't melt-in-your-mouth tender, but still easy to ” — a cook, 4.0★