Instant Pot Sous Vide Steak Fajitas

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This Instant Pot Sous Vide Steak Fajitas will make it into your list of favorites for sure. With oh-so-tender that melts in your mouth has that amazing flavor, too.

Sous Vide Steak Fajitas

Fajita is a family’s favorite for its delightful flavor. And since we got our Instant Pot, cooking this dish has never been easier, especially when it’s made sous vide way of cooking. You’ll never go wrong nor over-cooked your steak fajitas when done this way. 

What is Sous Vide?

Is anyone wondering what sous vide means? I won’t be surprised because when I first saw the words, I was like “Huh?” (with a little swearing… LOL!). And I’m sure if I heard the words first, I would be lost on how to spell it.

Firstly, Sous Vide is pronounced “soo-veed”, with the hard “D” at the end. And yes, it’s French! It means “under vacuum,” where “sous” translates to “under” and “vide” translates to “vacuum”.

Sous vide is the process of cooking where the food is vacuum-sealed in a bag and then cooking it to a controlled temperature in a water bath. Meat with marinade, herbs, sauce, or spices are vacuum-sealed and then drop in a large pot of water. There’s no contact with a heated metal surface and no contact with flames or steam or smoke. Then set the time and temperature according to your desired level of doneness. The water never comes to a boil. Finish by searing, grilling, or broiling the food to add a crispy, and until exterior layer is golden.

Instant Pot Sous Vide Steak Fajitas

For a dish like fajitas that we will be making here, the steak should be medium-rare, hence, you’ll need to set the temperature to 140°F to achieve the perfect level of doneness.

Instant Pots for Sous Vide

This Instant Pot is really amazing, and that the sous vide mode is also included. I have listed down the models that have the sous vide modem. If I missed any, let me know instantly, or make a comment down there so others would know..

These Instant Pot models (6 quarts or larger) have the functions of sous vide. If you have any of them, let us know your experiences as you used them. Did you already try the sous vide mode?

Hey! You might want to see these 35 Instant Pot Cookbooks. Because once you have your Instant Pot, and I’m sure you’ll enjoy using it, you will want more recipes. It’ll be fun!

What to do with leftovers?

Place the leftover in an airtight container, and then place it in the refrigerator. It can stay up to 3 days. To reheat using a skillet, just place on a skillet or you may also put a little water. Warm in medium to low heat until warmed evenly. You may also warm the Instant Pot Sous Vide Steak Fajitas in your microwave oven. Then serve.

Let’s Make the Instant Pot Sous Vide Steak Fajitas

Bring over your instant pot. The one with sous vide mode. Then gather all the ingredients and start.

INGREDIENTS

  • 1 flank steak approximately 24 oz.
  • Juice of 1 lime
  • 2 cloves of garlic finely chopped
  • 2 tablespoon olive oil
  • 1.5 tablespoon chili powder
  • 2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/4 to 1/2 teaspoon cayenne powder depending on heat desired
  • 1/4 teaspoon black pepper
  • Small bunch of cilantro
  • 2 each red and green peppers
  • 1 large or 2 medium onions
  • 2 tablespoon olive oil
  • 1/2 – 3/4 c. Chicken broth if required
  • Flour tortillas
  • 2 avocados
  • 1 lime
  • sour cream – Optional
  • Guacamole – Optional
ingredients

Equipment

  • Instant Pot

INSTRUCTIONS

  1. Preheat your Instant Pot or immersion circulator to 140 °F.

For the flank steak:

  1. Combine all spices, olive oil, garlic, and lime juice in a small bowl.
  2. Then pour this mixture into a Sous vide bag.
  3. Add the steak, turning it in the bag several times until thoroughly coated.
  4. Lay the cilantro across the top of the steak, and seal the bag. It’s important here to remove as much air as possible. Vacuum sealing is preferred, but not necessary as you can also use the water displacement method. To do this, slowly lower the bag into the water, keeping the open top above the surface. The water pressure will force the air out of the bag, allowing you to seal it once removed.

For the peppers and onions:

  1. Slice the peppers into strips.
  2. Halve the onions, and then cut to a similar size as the pepper strips, breaking apart any larger chunks that stick together.
  3. Toss the veggie strips in a large bowl with the olive oil, add to another Sous vide bag, and seal. For this step more than with the steak, vacuum sealing is preferred. If that isn’t an option, you can add a scant 1/2 to 3/4 cup of chicken broth to the veggies, allowing you to use the water displacement method to effectively remove the air.
instructions

To cook:

  1. Submerge both bags in the Instant Pot and set a timer for 2 hours.
  2. Just before done, preheat your broiler. Once finished, carefully remove both bags and pat dry. Using a broiler pan, or similar sheet, cut open the veggies, discarding the broth if used, and then spread them evenly over the pan, leaving room for the steak. Remove the steak, discard the cilantro, and place next to the veggies. Broil for approximately 2-4 minutes or until just starting to brown and char, turn the steak, mix the veggies with tongs, and broil for another couple of minutes.
  3. Transfer the steak to a cutting board and let rest for 5 minutes, then slice thinly against the grain.
  4. Then serve on warm flour tortillas with peppers and onions, accompanied by avocado slices, and fresh lime wedges for squeezing.
Instant Pot Sous Vide Steak Fajitas

Bon appétit!

Sous Vide Steak Fajitas
Yield: 6 servings

Instant Pot Sous Vide Steak Fajitas

Prep Time: 30 minutes
Cook Time: 2 hours
Additional Time: 6 seconds
Total Time: 2 hours 30 minutes 6 seconds

These Sous Vide Steak Fajitas are more delightful now that I can cook it easily with my Instant Pot. Makes it a lot easier, too!

Ingredients

  • 1 flank steak approximately 24 oz.
  • Juice of 1 lime
  • 2 cloves of garlic finely chopped
  • 2 tablespoon olive oil
  • 1.5 tablespoon chili powder
  • 2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/4 to 1/2 teaspoon cayenne powder depending on heat desired
  • 1/4 teaspoon black pepper
  • Small bunch of cilantro
  • 2 each red and green peppers
  • 2 medium onions or 1 large
  • 2 tablespoon olive oil
  • 1/2 - 3/4 c. Chicken broth if required
  • Flour tortillas
  • 2 avocados
  • 1 lime
  • sour cream - Optional
  • Guacamole - Optional

Instructions

INSTRUCTIONS

  1. Preheat your Instant Pot Ultra or immersion circulator to 140 degrees Fahrenheit.

For the flank steak:

  1. Combine all spices, olive oil, garlic, and lime juice in a small bowl.
  2. Pour this mixture into a Sous vide bag.
  3. Add the steak, turning it in the bag several times to thoroughly coat.
  4. Lay the cilantro across the top of the steak, and seal the bag. It’s important here to remove as much air as possible. Vacuum sealing is preferred, but not necessary as you can also use the water displacement method. To do this, slowly lower the bag into the water, keeping the open top above the surface. The water pressure will force the air out of the bag, allowing you to seal it once removed.

For the peppers and onions:

  1. Slice the peppers into strips.
  2. Halve the onions, and cut to a similar size as the pepper strips, breaking apart any larger chunks that stick together.
  3. Toss the veggie strips in a large bowl with the olive oil, add to another Sous vide bag, and seal. For this step more than with the steak, vacuum sealing is preferred. If that isn’t an option, you can add a scant 1/2 to 3/4 cup of chicken broth to the veggies, allowing you to use the water displacement method to effectively remove the air.

To cook:

  1. Submerge both bags in the Instant Pot and set a timer for 2 hours.
  2. Just before done, preheat your broiler. Once finished, carefully remove both bags and pat dry. Using a broiler pan, or similar sheet, cut open the veggies -discarding the broth if used -and spread them evenly over the pan, leaving room for the steak. Remove the steak, discard the cilantro, and place next to the veggies. Broil for approximately 2-4 minutes or until just starting to brown and char, turn the steak, mix the veggies with tongs, and broil for another couple of minutes.
  3. Transfer the steak to a cutting board and let rest for 5 minutes, then slice thinly against the grain.
  4. Serve on warm flour tortillas with peppers and onions, accompanied by avocado slices, and fresh lime wedges for squeezing.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 480Total Fat: 31gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 91mgSodium: 603mgCarbohydrates: 19gFiber: 7gSugar: 3gProtein: 35g

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