Ultimate Instant Pot Sous Vide Steak Fajitas: Achieve Unbeatable Tenderness and Flavor

Inside this guide, you’ll learn exactly how to craft incredible Instant Pot Steak Fajitas using the precise Sous Vide cooking method. Prepare for deliciously tender steak fajitas that are not only packed with flavor but are also just minutes away from hitting your plate, all thanks to the versatility of your pressure cooker!

My love for Mexican food runs deep, making it a constant favorite in my dinner rotation. There’s just something about the vibrant flavors, the customizable toppings, and the communal joy of sharing a fajita platter that always hits the spot. Over the years, our kitchen has whipped up countless Mexican-inspired dishes, from quick chicken tacos and hearty taco soup to comforting Instant Pot stuffed bell peppers. Now, we’re diving into a new favorite that promises unparalleled tenderness: Instant Pot flank steak fajitas, elevated by the sous vide technique.

Instant Pot Flank Steak Fajitas: A Game Changer

For quite some time, the concept of sous vide cooking lingered in the back of my mind since I first unboxed my Instant Pot. I’d heard whispers of its magic—how it could transform even the toughest cuts of meat into something unbelievably tender and succulent. To be honest, I was a bit intimidated by the method, unsure of where to begin. But the allure of perfectly cooked, fall-apart soft meat was too strong to resist, especially for a dish like steak fajitas where tenderness is paramount.

And oh my goodness, was it worth the adventure! These pressure cooker steak fajitas cooked sous vide were absolute perfection. The steak achieved an incredible melt-in-your-mouth texture that traditional cooking methods often struggle to deliver consistently. It was truly an exhilarating journey of learning this new culinary technique, and the results spoke for themselves. While sous vide might not live up to the “instant” part of “Instant Pot” in terms of speed, the infusion of deep, consistent flavor and the unparalleled tenderness it provides make it an absolutely awesome cooking method, well worth the extended wait.

What is Sous Vide? Understanding the Magic

Sous vide (pronounced “soo-veed”) might sound like a fancy, complicated technique, but at its heart, it’s an incredibly forgiving and precise method that almost guarantees perfect results. Originating from the French phrase for “under vacuum,” sous vide cooking involves sealing food in a vacuum-sealed bag and then cooking it in a precisely temperature-controlled water bath. The beauty of this technique lies in its simplicity and accuracy.

Unlike conventional cooking methods where temperatures fluctuate (think oven or stovetop), the water bath in sous vide maintains an exact temperature throughout the entire cooking process. If you set your circulator to 135°F for a perfect medium-rare steak, the meat will never go above that temperature. This eliminates the risk of overcooking, resulting in food that is uniformly cooked from edge to edge, incredibly moist, and exceptionally tender. For cuts like flank steak, which can be chewy if not cooked properly, sous vide works wonders by gently breaking down tough muscle fibers over time, infusing the meat with flavor from the marinade without ever drying it out. It’s a brilliantly easy method that delivers professional-chef-level results right in your home kitchen, definitely worth giving a try for its consistent perfection.

How to Sous Vide in Your Instant Pot: Utilizing Your Pressure Cooker

If you’re lucky enough to own the Instant Pot Smart Bluetooth model, you’re in for a treat! This particular model comes equipped with a built-in sous vide function, making the process incredibly straightforward. All you need to do is perform a quick calibration to ensure temperature accuracy, and you’re good to go. You can find detailed instructions on how to calibrate your Smart Bluetooth Instant Pot for sous vide here (placeholder link).

For those of us who don’t own that specific model, don’t worry—your Instant Pot can still serve as an excellent vessel for sous vide cooking! The solution is a handy external device called an immersion circulator. This nifty little gadget clips onto the side of your Instant Pot (which acts as your water bath container) and precisely heats and circulates the water, maintaining the desired temperature with remarkable accuracy. It takes the guesswork out of temperature control, allowing you to achieve perfectly cooked results every time. When using an immersion circulator with your Instant Pot, remember to cover the pot with its lid (or even plastic wrap) to minimize heat loss and prevent excessive evaporation, especially during longer cooking times. Ensure your water level is within the circulator’s recommended range, and then simply set your desired temperature and let the magic happen. Alrighty y’all, let’s get cooking!

The Ultimate Instant Pot Sous Vide Steak Fajita Recipe

Serves 6

Instant Pot Sous Vide Steak Fajitas

5 Freestyle Smart Points

To make these Steak Fajitas Weight Watchers Friendly, simply skip adding the sour cream and avocado during serving. The base recipe is already packed with flavor and nutritious ingredients!

Ingredients

• 1 flank steak (approximately 24 oz. or 1.5 lbs), a fantastic cut for absorbing marinades and achieving tenderness with sous vide.
• Juice of 1 fresh lime, for a bright, zesty marinade.
• 2 cloves of garlic, finely chopped or minced, for aromatic depth.
• 2 tablespoon olive oil, to help bind the marinade and promote searing.
• 1.5 tablespoon chili powder, for a rich, smoky base flavor.
• 2 teaspoon ground cumin, essential for authentic fajita taste.
• 1 teaspoon salt, to enhance all the flavors.
• 1 teaspoon paprika (smoked or regular), for color and subtle sweetness.
• 1/4 teaspoon cayenne powder (adjust to desired heat level; omit for mild).
• 1/4 teaspoon black pepper, freshly ground for best results.
• Small bunch of cilantro, fresh, for flavor infusion during sous vide.
• 2 each, red and green bell peppers, sliced into strips, for color and sweetness.
• 2 medium onions or 1 large onion, halved and sliced into similar strips.
• 2 tablespoon olive oil, for tossing with the vegetables before sous vide.
• 1/2 c. Chicken broth, optional for the vegetable sous vide bag to aid air removal.
• 2 avocados, sliced or mashed for serving (optional).
• 1 extra lime, cut into wedges for serving (optional).
• Sour cream, for serving (optional).
• Pico de gallo, for serving (optional).
• Warm flour tortillas, for serving.

Instructions

1. Prepare the Sous Vide Setup: Begin by preheating your Instant Pot Ultra (if using its built-in function) or your immersion circulator to 135°F (57°C). This temperature is ideal for a medium-rare to medium steak that is incredibly tender. Ensure your Instant Pot is filled with enough water to fully submerge the food bags, but not so much that it overflows when the food is added.
2. Craft the Marinade: In a small bowl, combine all the dry spices (chili powder, cumin, salt, paprika, cayenne, black pepper) with 2 tablespoons of olive oil, finely chopped garlic, and the juice of one lime. Mix well to create a fragrant, robust marinade that will infuse the flank steak with incredible flavor.
3. Bag the Steak: Carefully pour the prepared marinade mixture into a high-quality, food-safe sous vide bag (or a sturdy freezer-safe zip-top bag).
4. Coat the Steak: Add the flank steak to the bag, turning it several times to ensure it’s thoroughly coated on all sides with the marinade.
5. Seal with Precision: Lay the small bunch of fresh cilantro across the top of the steak in the bag. It’s crucial here to remove as much air as possible from the bag before sealing. Vacuum sealing is the preferred method for the best results, creating a tight seal that ensures even cooking. If you don’t have a vacuum sealer, you can effectively use the water displacement method: slowly lower the bag (with the steak and cilantro inside) into the preheated water bath, keeping the open top of the bag above the surface. The water pressure will naturally force the air out around the food, allowing you to seal the bag just as it dips below the waterline.
6. Prepare the Vegetables: While the steak is marinating and the water bath heats, slice your red and green bell peppers into uniform strips. Halve the onions and cut them into similar-sized strips, gently breaking apart any larger chunks that stick together. Consistent sizing ensures even cooking.
7. Bag the Vegetables: Toss the prepared veggie strips in a large bowl with the remaining 2 tablespoons of olive oil until lightly coated. Transfer them to another sous vide bag and seal. For the vegetables, vacuum sealing is also preferred to ensure they cook optimally and absorb flavors. If vacuum sealing isn’t an option, you can add a scant 1/2 to 3/4 cup of chicken broth to the veggies in the bag. This liquid helps facilitate the water displacement method, allowing you to effectively remove air and ensures the vegetables are properly submerged and cook evenly.
8. Sous Vide Cook: Carefully submerge both sealed bags—one with the steak and one with the vegetables—into the Instant Pot water bath. Ensure they are fully immersed without floating. Close the Instant Pot lid (if using an immersion circulator, simply place the lid on top, not sealed) and set your circulator or Instant Pot’s sous vide function for 2 hours. This extended, low-temperature cooking period is key to achieving that incredibly tender, fall-apart steak and perfectly cooked yet still crisp-tender vegetables.
9. Broil to Perfection: Just before the 2-hour sous vide cooking time is complete, preheat your broiler to high. Once the timer finishes, carefully remove both bags from the Instant Pot. Pat the steak and vegetables thoroughly dry with paper towels; this step is critical for achieving a good sear and char under the broiler. Using a broiler pan or a large sheet pan, cut open the veggie bag (discarding any chicken broth if used) and spread the vegetables evenly over the pan, leaving enough space for the steak. Remove the steak from its bag, discard the cilantro, and place it next to the veggies. Broil for approximately 2-4 minutes, or until the steak just begins to brown and develop a beautiful char, and the vegetables soften and caramelize at the edges. Using tongs, turn the steak, mix the veggies, and broil for another couple of minutes until desired char is achieved. Keep a close eye on them, as broilers can quickly burn food.
10. Rest and Slice: Transfer the perfectly seared steak to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute, ensuring a tender and moist final product. After resting, slice the steak thinly against the grain. Slicing against the grain is vital for flank steak, as it cuts through the long muscle fibers, making each bite incredibly tender.
11. Serve and Enjoy: Serve the thinly sliced steak and perfectly charred peppers and onions on warm flour tortillas. Accompany with fresh avocado slices or guacamole, cool sour cream, vibrant pico de gallo, and fresh lime wedges for squeezing. Assemble your fajitas and savor the incredible tenderness and depth of flavor!

Nutrition (per serving)

This Instant Pot Sous Vide Steak Fajitas recipe delivers a truly restaurant-quality experience right in your home kitchen. The precise temperature control of sous vide ensures that your flank steak is always perfectly tender and juicy, a stark contrast to the often-chewy results from traditional high-heat methods. The subsequent broiling step adds that essential smoky char and caramelization that makes fajitas so irresistible. So, if you’re not planning to cook these incredibly tender steak fajitas in your electric pressure cooker right this second, be sure to pin this post! That way, you can easily find this delicious, fool-proof recipe once you’re ready to impress your taste buds and your dinner guests.