Instant Pot Steak Fajita Pasta–all the delicious flavors of fajitas in a pasta dish! Steak is cooked with fajita seasonings, pasta and tender, but not overcooked, bell peppers. Sour cream is stirred in to add a creamy element to the pasta dish and ties everything together. Make this recipe is just minutes with your electric pressure cooker.
Instant Pot Steak Fajita Pasta
Fajitas! They are so good, right? Pasta! It is so good, right? Why not put the two together into an amazing Instant Pot one pot meal that can feed your whole family? Plus you’ll have a serving left for lunch tomorrow! You’re going to love how this creamy pasta has all the flavors of steak fajitas. Add the ingredients to your grocery list and try this recipe next week!
A few notes about the recipe:
I don’t get it, why do you make a foil packet? Peppers cook ultra quick. If you cut them up and add them in with everything else they will turn into a mushy mess. By folding them up in foil and cooking them on top of the pasta they get perfectly cooked but not overcooked. Try it! You’ll see!
Why add some seasonings at the beginning and some at the end? Pressure cooking can sometimes zap the potency of seasonings. Sometimes I like to add half of the seasonings at the beginning and then half after the food has been cooked to give it a pop of flavor.
Why cut the steak so thin? Chuck steak can be a little tough. By cutting it very thinly (think the thinness of gyro meat) it will cook at the right rate with the pasta. Plus the steak will be more evenly distributed throughout the pasta instead of having big chunks of meat.
More recipes you’ll love…
Instant Pot Chicken Fajita Bowls
Crockpot Chicken Fajita Rice Bowls
What Pressure Cooker Did You Use?
To make Instant Pot Steak Fajita Pasta I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
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Instant Pot Steak Fajita Pasta
- Prep Time: 20 minutes
- Cook Time: 4 minutes (plus 5 minute NPR)
- Total Time: 24 minutes
- Yield: 8 servings 1x
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Pin RecipeDescription
All the delicious flavors of fajitas in a pasta dish! Steak is cooked with fajita seasonings, pasta and tender, but not overcooked, bell peppers. Sour cream is stirred in to add a creamy element to the pasta dish and ties everything together. Make this recipe is just minutes with your electric pressure cooker.
Ingredients
- 2 tsp chili powder
- 2 tsp paprika
- 2 tsp garlic powder
- 2 tsp cumin
- 1 1/2 tsp dried oregano
- 2 tsp sea salt
- 1 tsp black pepper
- 1 large onion
- 1 1/2 pounds chuck steak
- 2 Tbsp olive oil
- 3 and 3/4 cups beef broth
- 1 pound (16 oz) bowtie pasta (or other pasta of your choice)
- 1 (14.5 oz) can crushed tomatoes
- 1 green bell pepper
- 1 red bell pepper
- 1 cup sour cream
- 1/2 cup grated cheddar cheese
Instructions
- In a small bowl combine the chili powder, paprika, garlic powder, cumin, oregano, sea salt and pepper. Set aside.
- Slice your onion into thin, half moon slices.
- Turn your Instant Pot to the saute setting and let it heat up. While it is heating up, cut your steak into thin quarter-inch strips. This way the steak will be distributed evenly throughout the pasta and will cook more tenderly.
- When the Instant Pot says HOT on the display add in the oil, steak and onions. Sprinkle in half of the seasonings. Sear the steak pieces for about 3 minutes, stirring every minute.
- Add in the beef broth. Add in the pasta. Stir a bit.
- Add the crushed tomatoes on top, do not stir.
- Core your peppers and cut them into long slices and then cut the slices in half. This way they will be more evenly distributed throughout the pasta. Pull out a long piece of foil, about 20 inches long. Place the peppers in the middle of the foil. Then fold up the edges of the foil and crimp together to create a foil packet. Place the foil packet on top of the tomatoes. This will cook the peppers to perfect doneness and prevent them from getting mushy.
- Cover the Instant Pot and secure the lid. Set the valve to sealing. Set the manual/pressure cook button to 4 minutes on high pressure. When the time is up let the pot sit there for about 5 minutes and then move the valve to venting. Remove the lid when you can.
- Use tongs to remove the foil packet. Carefully open it with hot pads. Stir the peppers into the pot. Stir sour cream into the pot. Stir the other half of the seasonings into the pot.
- Scoop pasta onto serving plates and sprinkle each serving with 1 Tbsp of grated cheddar cheese.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
- Category: Beef
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 551
- Sugar: 4 g
- Sodium: 870 mg
- Fat: 26 g
- Carbohydrates: 48 g
- Protein: 28 g
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Angie says
April 18, 2019 at 1:42 pmWould the times or liquid differ if using an 8quart instant pot?
Karen says
April 19, 2019 at 12:02 pmI would keep everything the same but possible reduce the pressure cooking time to 3 minutes with a 5 minute NPR.
Monique says
January 22, 2019 at 4:59 pmI made this tonight and it was delish. I followed every step but all my pasta dishes are like soup. I don’t know what I am doing wrong
Karen says
January 24, 2019 at 12:53 pmYou can add a cornstarch slurry to thicken it up or maybe next time use 1/4 cup less liquid.
Nancy says
January 5, 2019 at 2:52 pmDo you cook the bowtie pasta prior to adding in instant pot?
Thank you
Karen says
January 5, 2019 at 9:29 pmnope!
Shannon says
November 7, 2018 at 11:34 pmAwesome recipe! I used steak fajita strips cut into squares, only 1/4 cup sour cream but then I added 1/2 cup cream cheese and a splash of heavy whipping cream. I then sprinkled cilantro on after the cheese. Yum!
★★★★★
Dani says
August 13, 2018 at 12:47 pmI have a new pressure cooker but not the instant pot
My cooker doesn’t have the sauté fiction
How can I make this and other recipes that call to sauté first
Thanks for your help
Karen says
August 13, 2018 at 3:55 pmWhat brand is your pressure cooker? Does it have a browning button?
Jean says
July 18, 2018 at 6:49 pmI made this recipe tonight, substituted lean pork chops, cut into small pieces, and omitted the sour cream. It turned out great!
★★★★★
Karen says
July 19, 2018 at 2:23 pmThat is a great idea! I will try that out soon 🙂
Lisa says
June 4, 2018 at 7:37 amIf you use chicken, would you need to substitute chicken broth for the beef broth?
Karen says
June 4, 2018 at 3:58 pmIf you’d like. Either way is fine.
Joel says
July 5, 2018 at 4:20 pmJust made this today…boy that was good! Thanks!
Jen says
January 7, 2019 at 9:05 pmI used chicken and chicken broth tonight—first time ever using my new instant pot and this recipe was awesome. I am hooked!! Thank you so much for the delicious recipe!
★★★★★
Michelle says
May 22, 2018 at 6:07 pmAm I missing it when is the sour cream added?
Karen says
May 23, 2018 at 3:10 pmIt’s in step 9 🙂
Jean says
May 18, 2018 at 8:21 pmI made this dish tonight and my grandson said “it’s very good” The most he ever says is “it’s OK” – so this is high praise! Really good recipe!
Karen says
May 19, 2018 at 4:44 pmHaha! I’m glad he liked it. WIN!
Kristin Ikard says
May 17, 2018 at 11:00 amHow would cooking with fajita chicken (or even cubed chicken) change the cook times? We don’t eat beef, but I think these flavors would work with chicken.
Karen says
May 17, 2018 at 11:04 amOh yes Kristin! I think chicken would be awesome. Cut up chicken would take same amount of time. I would do the 4 minutes. You can saute it or not, it is up to you.