Instructions

• Place 1 pound (450 g) sliced steak (rump, top round, or flank) and the peeled, sliced onion in the Instant Pot. Sprinkle 2 tablespoons fajita seasoning and salt to taste over the meat and onion. Pour in ½ cup (120 ml) beef or vegetable stock or water.
• Decide how you want the bell peppers: add the thickly sliced red, green and yellow bell peppers to the pot now if you want softer peppers, or leave them out and add them after pressure cooking if you prefer crisper peppers.
• Give everything in the pot a quick stir to distribute the seasoning and liquid, scraping any seasoning away from the bottom so it doesn't stick.
• Secure the lid, set the vent to SEALING, select PRESSURE COOK/MANUAL on HIGH, and set the cooking time to 10 minutes. The Instant Pot will take about 6–7 minutes to come to pressure before the cook time begins.
• When the cooking cycle ends, perform a quick release by carefully moving the vent to VENTING to release the steam. When the float valve drops, open the lid.
• If you did not add the bell peppers before pressure cooking, add the sliced peppers now, replace the lid (no need to seal) and let them steam in the residual heat for 3–5 minutes until they reach your desired tenderness. If you added the peppers before cooking, skip this step.
• Remove the lid. Use a slotted spoon to transfer the steak, onion and peppers to a serving dish, leaving most of the cooking liquid in the pot. Drain off most of the liquid but reserve a little if you want to spoon some sauce over the fajitas.
• Warm the flour tortillas and fill them with the steak and pepper mixture. Serve immediately.