Instant Pot Fajitas -Easy Veggie Meal

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If you’re looking for a quick, flavorful, and easy meal, these Instant Pot Fajitas will become your new go-to easy weeknight dinner! With plant-based fajita meat, vibrant bell peppers, and bold spices, this vegan fajita recipe is packed with flavor and comes together quickly, perfect for a busy weeknight.

Plus, this is an easy instant pot recipe that requires minimal cleanup, making it a great way to enjoy a home-cooked meal without the hassle.

When I weighed nearly 300 pounds, I thought fajitas had to have fajita meat like fresh chicken or steak, and lots of sour cream and cheese. Now that I have lost 125 pounds and enjoy a plant-based diet, I know the best part of fajitas is the veggies, and I have developed what I think is one of the best Instant Pot fajita recipes. I think you’ll love it, too!

Before I show you how to make these instant pot fajitas, please take a quick second to subscribe to the Intentionally Eat newsletter. It contains tips and recipes to help you live your healthiest life, plus you’ll get a free acid/alkaline chart to show you which foods you should eat for optimum health.

Why You’ll Love These Easy Instant Pot Fajitas 

This easy recipe is perfect if you only have a little time but still want to have a healthy dinner. The best part? It’s entirely plant-based and everyone will love it.

• One-pot recipe – Everything cooks in the electric pressure cooker, which means fewer dishes to clean!

• Fast & flavorful – Pressure cooking locks in flavors, giving you delicious fajitas in just minutes.

• Versatile & healthy – Serve with warm tortillas, white rice, or even on top of a salad for an easy weeknight meal.

• Great for meal prep – Store leftovers in an airtight container for easy meals throughout the week. Use the leftovers in tacos, burrito bowls, salads, or wraps.

Ingredients for Instant Pot Fajitas

These delicious veggie fajitas come together with simple ingredients you can find at any grocery store:

For the Fajitas

• Fajita meat – plant-based protein like soy curls, earthy portobello mushrooms, or this Instant Pot Seitan
• Olive oil – you can omit and add a tablespoon of vegetable broth if you prefer.
• Bell peppers – sliced into thicker slices. I suggest using green bell peppers, red bell peppers, orange bell peppers, and yellow bell peppers for beautiful fajita veggies.
• Onion – yellow, white, or red onion
• Liquid – vegetable broth or water
• Lime juice – a squeeze of lime before serving for extra zing.
• CopyCat Old El Paso Taco Seasoning Recipe – it’s a great homemade fajita seasoning. You could also use a store-bought packet of fajita seasoning, but be careful because some are loaded with chemicals and preservatives.

For Serving

• Warm tortillas
• Favorite toppings – pico de gallo, vegan sour cream, avocado slices, guacamole, vegan cheese sauce, or fresh cilantro
• Refried beans, pinto beans, white rice, vegan Mexican rice, or brown rice
• Add a little hot sauce or fresh salsa

How to Make Instant Pot Fajitas

This easy instant pot recipe is a great way to enjoy a flavorful, delicious meal without spending hours in the kitchen. Whether it’s taco night, a quick throw-together meal, or just a craving for fajitas, this recipe will quickly become a favorite for the whole family.

Step 1: Prep Your Ingredients

• Soak the soy curls in a little bit of liquid, covering them with veggie broth or water. You can skip this step and put the dry soy curls straight into the Instant Pot, however I prefer the texture of soaked soy curls.

• Chop bell peppers and onions into thicker slices to retain texture.

• In a small bowl, mix the spice mix (or use a packet of fajita seasoning).

Step 2: Pressure Cook the Fajitas

• Squeeze the liquid from the soy curls and add them to the Instant Pot. Optionally, add sliced mushrooms or seitan.

• Add the onions, bell peppers, olive oil, and spice mix. Toss to coat.

• Add 1/4 cup of vegetable broth or water to prevent burning.

• Close the lid and set the sealing position. Press the Pressure Cook button and set to high pressure for 4 minutes.

Step 3: Release Pressure

• Do a natural pressure release for 3 minutes, then perform a quick release by switching to the venting position.

• Open the lid and use a slotted spoon to remove excess liquid if needed.

Step 4: Serve & Enjoy!

• Serve in warm tortillas with pico de gallo, fresh cilantro, or your favorite toppings.

• Pair with rice and refried beans for a complete meal.

If you love this recipe, you’ll adore these black bean enchiladas and these vegan sheet pan fajitas!

More delicious Instant Pot recipes:

Vegan Potato Curry

Vegetarian Potato Soup Recipe

Tuscan Bean Soup

Best Tips for Instant Pot Fajitas

Following these tips will give you the best results with this great recipe.

• Avoid Extra Liquid: Since pressure cooking locks in moisture, too much liquid can make the fajitas watery. Squeeze any excess liquid from the soy curls before adding them to the Instant Pot.

• Enjoy Immediately: This vegan fajita recipe is best enjoyed hot out of the Instant Pot. You can make extra for meal prep and reheat before serving.

• Add Extra Spices: If you like your food spicy, feel free to add cayenne, sriracha, extra chili powder, garlic powder, onion powder, or cumin.

You’ve tried the diets. You’ve counted the calories. You’ve cut out your favorite foods, exercised more… and yet, the weight still came back, your cravings never stopped, and honestly? You felt miserable the whole time.

With the Beginner’s Guide to Plant-Based Eating, you can uncover a better way forward.

How to Serve This Vegan Fajita Recipe

Here comes the fun part—serving! Here are some of my favorite ways to enjoy fajitas:

• Serve with guacamole or avocado slices
• Add a side of Mexican rice or a bowl of Red pozole
• Wrap them in a homemade corn tortilla
• Make it low-carb by serving it with a side of cauliflower rice or on top of a salad (like this one that lasts all week)
• Add a little dessert like cinnamon tortilla chips, Mexican fruit salad, or Mexican chocolate pudding

Storing Leftovers

If you don’t finish the entire recipe, store it in an airtight container for 3 days.

For more information about food safety and storage, go to www.foodsafety.gov.

If you enjoyed these Instant Pot Fajitas or have tried any other recipe at Intentionally Eat, please leave a ⭐star rating and tell me how it went in the 📝comments below. Thanks for visiting, and be sure to get instant access to new recipes, weight loss tips, plus a FREE alkaline food chart here.

Before I say goodbye, I encourage you to take a moment to find out how I went from obese to 125-pound lighter -and how you can reach your goals, too!

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About The Author

Although Cindy has lost 125 pounds, her path to success was not easy. Go here to read her incredible story, “From Morbidly Obese to Losing 125 Pounds and Becoming a Health Coach.” If you want to send Cindy a quick message, visit her contact page here.

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I hope you enjoyed this easy vegan fajitas recipe and found it delicious!

​Disclaimer: Please note that I am not a medical professional. The information provided on this blog is based on my personal experiences and research as a vegan recipe enthusiast. While I strive to provide accurate and up-to-date information, it is important to consult with a qualified healthcare professional or a registered dietitian before making any significant changes to your diet, especially if you have any underlying health conditions or concerns. The recipes and tips shared on this blog are meant for general informational purposes and should not be considered a substitute for professional medical advice. Always prioritize your health and well-being by seeking personalized guidance from a qualified healthcare provider.