Servings: 8

Insta - Steak Fajita Pasta

8 minPrep Time

15 minCook Time

23 minTotal Time

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  • 2 tsp. chili powder
  • 2 tsp. paprika
  • 2 tsp. garlic powder
  • 2 tsp. cumin
  • 1 ½ tsp. dried oregano
  • 2 tsp. sea salt
  • 1 tsp. black pepper
  • 1 large onion thinly sliced
  • 1 ½ - 2 lbs. chuck steak
  • 2 Tbsp. olive oil
  • 3 ¾ c. beef broth
  • 8-10 oz. Country Pasta Homemade Style Egg Pasta
  • 1 green pepper
  • 1 red pepper
  • 1 c. sour cream
  • ½ c. grated cheddar cheese
  • Cilantro – optional for topping


  1. Combine the chili powder, paprika, garlic powder, cumin, oregano, sea salt, pepper and set aside.
  2. Slice your onion into thin, half-moon slices.
  3. Turn pressure cooker to sauté mode; add oil and allow to heat (Note: we used the 6-qt. Instant Pot ®).
  4. Cut your steak into thin quarter inch strips.
  5. Once your pressure cooker is heated up add steak, onion and half of your seasoning mix. Sear the steak for about 3 minutes.
  6. Add beef broth and pasta. Stir
  7. Pour crushed tomatoes on the top, do not stir.
  8. Cut peppers into long strips. Place peppers on tin foil, fold foil into pouch and place on top of crushed tomatoes (this allows the peppers to cook without getting mushy).
  9. Close lid and pressure release valve, set pressure cooker on high pressure for 10 minutes.
  10. Once it has cooked for 10 minutes, let pressure naturally release for 5 minutes.
  11. Remove foil pouch with tongs and carefully open and incorporate the peppers into the pot. Stir in sour cream and the remaining seasoning mix.
  12. Top each serving with shredded cheese and cilantro.


We love this quick hearty dinner, and thank 365 Days of Slow Cooking for the inspiration.

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