Instant Pot Fajitas -Easy Veggie Meal

veggie fajitas on a flour tortilla with guacamole

Instant Pot Fajitas -Easy Veggie Meal

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.

Course Main Course

Cuisine Mexican

Diet Vegan, Vegetarian

Keyword instant pot fajitas, vegan fajita recipe

Prep Time 10

Cook Time 4

Natural Release 3

Total Time 17

Servings servings

Calories 209kcal

Author Cindy Newland with Intentionally Eat

Equipment

1 Instant Pot

Ingredients

6-8 ounces soy curls see Notes for optional ingredients
1 Tbsp olive oil
2 large bell peppers, sliced thick
1 large onion, sliced thick
1/2 cup vegetable broth or water, separated
3 Tbsp fajita seasoning

For Serving

4 tortillas

Get Recipe Ingredients

Instructions

Step 1: Prep Your Ingredients -Cover the soy curls with 1/4 cup vegetable broth or water and allow to soak for 10 minutes. While soy curls are soaking, chop bell peppers and onions into thick slices. In a small bowl, mix the spice mix (or use a packet of fajita seasoning).
Step 2: Pressure Cook Fajitas - Squeeze the liquid from the soy curls and add them to the Instant Pot. 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 - Allow the Instant Pot to do a natural pressure release for 3 minutes, then perform a quick release by switching to the venting position.
Step 4: Serve & Enjoy - Serve in warm tortillas with your favorite toppings - pico de gallo, vegan sour cream, avocado slices, guacamole, vegan cheese sauce, or fresh cilantro. Add a side of refried beans, pinto beans, white rice, vegan Mexican rice, or brown rice. Top with hot sauce, salsa verde, or fresh salsa.

Notes

The Nutritional Information is only an estimate and is based on six ounces of soy curls, using olive oil without the tortilla. The accuracy of this recipe may differ depending on the ingredients you use.

Tips for Instant Pot Fajitas:

Substitute Soy Curls: You can substitute sliced portobello mushrooms or seitan for soy curls.
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. Alternately, you could avoid soaking the soy curls and put them into the Instant Pot dry. However, I prefer the texture of pre-soaked soy curls.
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 spicy food, add cayenne, sriracha, extra chili powder, garlic powder, onion powder, or cumin.
Make It Oil-Free: You can omit the oil and use one tablespoon of broth.

How to Store this Vegan Fajita Recipe

- Fridge: Store in an airtight container for up to 3 days.

How to Serve these Instant Pot 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

Nutrition