This Instant Pot Fajita Steak Soup is made with hearty protein and nutritious veggies for a comforting meal full of flavor, even without the carbs! Prep it ahead of time for easy dinners any night of the week! Instant Pot & stove top options.
Meal Prep
Meal prep might not be my favorite thing, but when it comes to anything with bold Mexican flavors, count me in! This beefy fajita soup is packed with all the rich, savory goodness you’d expect from a classic Mexican dish, but in a super easy, cozy soup form.
We love making a big batch because you can totally customize it—go hearty, spicy, or keep it light depending on your mix-ins and spices. And the best part? The Instant Pot does all the hard work, so it’s basically impossible to mess up (and I’m all about that!)
Key Ingredients & Helpful Tips
If you can’t find boneless sirloin steak or want a slightly cheaper option, you can use beef stew meat instead.
Use any color bell pepper you like best or a combination of colors.
We like to use diced green tomatoes with green chili for a bit of heat, but you can use plain canned diced tomatoes for a milder, more kid-friendly flavor.
Want to keep this Mexican steak soup low-carb? Use two cups of cauliflower rice (1 small head of grated cauliflower) instead of rice! Just make sure to bake the rice at 400 degrees for 15 minutes before adding it to the soup. This creates a crispier texture and prevents it from becoming soggy.
How to Make Fajita Steak Soup (2 Ways)
Below is an overview of how to make this steak soup recipe. Be sure to scroll down to the recipe card below for the complete details and nutrition facts!
Instant Pot
We love Instant Pot recipes, because they’re quick and fairly hands-off, and this fajita steak soup is no exception!
- Trim any excess fat from the steaks, and season them with salt and pepper.
- Heat the oil in your Instant Pot on the “sauté” setting, and brown the meat for 3 to 5 minutes on each side, depending on the size. Thicker steaks will take longer to cook!
- Make sure to let your steak rest, allowing the natural juices to redistribute. Then, slice it into bite-sized pieces, cutting against the grain.
- Sauté the onion and garlic, adding more oil as needed until fragrant. Be careful not to burn! Then, place the meat back in the pot along with the remaining ingredients, and mix to combine.
- Seal the Instant Pot, and close the steam vent. Select the “manual” mode, and set the pressure to high for ten minutes. Remember, it will take a bit of time for the Instant Pot to reach pressure!
- Once cooked, allow the steam to naturally release for 10 minutes. Then, carefully quick release the rest of the pressure manually.
- Adjust the seasonings to taste, and enjoy!
Stovetop Option
The stovetop version of this recipe is every bit as tasty as the Instant Pot version. It just takes a little longer to prepare. So, be sure to plan accordingly when timing dinner!
- Sear the steak on both sides in oil in a large stock pot over medium heat. Then, remove it from the pot, and let it rest for several minutes before slicing. You can skip resting if using stew meat!
- Next, add the garlic and onion, and sauté until fragrant. Then, add the bell peppers, and sauté for another minute, scraping up any browned bits from the bottom of the pan. This adds tons of flavor!
- Add the sliced steak back to the pot along with the remaining ingredients, and mix to combine.
- Bring the mixture to a boil. Then, cover the pot, and simmer over medium-low heat until the rice is tender, stirring occasionally.
- Adjust the seasonings to taste, portion into bowls, and serve warm with your favorite toppings!
More of Our Favorite
Gluten-Free Soup Recipes
Common Questions
Stored in an airtight container, leftovers will stay fresh in the fridge for up to 4 days. Reheat in 30-second increments in the microwave or in a pot over medium heat when you’re ready to serve.
Yep! You store leftover soup in the freezer for up to 3 months. To reheat, thaw it in the fridge overnight. Or, if you’re in a hurry, defrost it in the microwave. Once defrosted, transfer it to the stove to warm, and heat. Stir occasionally until it’s warmed through.
We think the most important part of this steak soup is the toppings! Load it up with options like shredded cheese (dairy-free, if needed), sliced avocado, fresh cilantro, sliced jalapeño, gluten-free tortilla strips, or sour cream.
Then, feel free to add sides like gluten-free cornbread or a fiesta quinoa salad.
Fajita Steak Soup Recipe
- Total Time: 25 minutes
- Yield: 5 1x
- Diet: Gluten Free
Description
Make this fajita steak soup in the Instant Pot or on the stovetop for a hearty, protein-rich, gluten-free soup perfect for busy weeknights and meal prep!
Ingredients
- 14–16 ounces boneless top sirloin steak
- Pinch kosher salt and ground black pepper (for seasoning steak)
- 1–2 Tablespoons olive oil or avocado oil
- 1 small onion, chopped (about ¾ cup)
- 1 teaspoon minced garlic (3 small cloves)
- 1 bell pepper, chopped
- 4 cups gluten free chicken or beef broth
- 2 – 10 ounce cans diced tomatoes with green chili or regular canned diced tomatoes without spices for a less spicy option
- ¾ cup uncooked long grain white rice (see notes for substitute)
- 1–1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt (or to taste)
- ½ teaspoon black pepper
- ¼ teaspoon paprika or cayenne
- Optional Toppings – sliced avocado, fresh cilantro (torn), sliced jalapeno
Instructions
- Trim excess fat from steaks. Keep some fat around edges for searing. Sprinkle steak with salt and pepper. Set aside.
- Place the Instant Pot on the SAUTE setting. Add the oil and once it starts sizzling add the steak.
- Brown the meat for 3 to 4 minutes (4-5 minutes for thicker steaks), flipping once.
- Remove from the Instant Pot and let the steak rest for 2 minutes. Thinly slice the meat into pieces.
- Add the onion and garlic to the Instant Pot (adding 1-2 teaspoons oil, if needed) and saute until fragrant. Add the bell peppers and saute for 1 minute scraping up browned bits from the bottom of the pan.
- Place the meat back in the Instant Pot with the remaining ingredients; broth, diced tomatoes, rice, chili powder, cumin, salt and black pepper. Mix until combined. Then, place the lid on the Instant Pot and close the steam vent.
- Select MANUAL mode and set the pressure to HIGH for 10 minutes. It may take the Instant Pot about 15 minutes to reach pressure.
- Once cooked, allow the steam to naturally release for 10 minutes, then quick release manually (carefully) allowing the steam to escape. Stir the soup in the Instant Pot and adjust the seasonings and amount of broth, if desired.
- Serve hot and garnish with torn fresh cilantro, jalapeño slices, and/or avocado slices.
- Store soup in an airtight container in the fridge for up to 4 days.
STOVE TOP OPTION
- Heat a large stock pot to medium. Add the oil. Once it starts sizzling add the steak and brown for 4 minutes, flipping once. Remove the meat from the pot and set aside for 2 minutes. Slice meat once has rested. If using stew meat, skip the resting.
- Add the garlic and onion to the pot and saute until fragrant. Add the bell peppers and saute for 1 minute scraping up browned bits from the bottom of the pan. Add the sliced steak meat back into the pot along with tomatoes, spices, rice, and broth. Mix together.
- Bring to a boil, then cover and simmer medium-low for about 20-25 minutes until the rice is tender. Taste and adjust if needed.
- Serve and garnish with cilantro, jalapeño, avocado.
Notes
Substitute Tips – 2 cups cauliflower rice (1 small head, grated) can be substituted for the rice. If using cauliflower rice, bake for 15 first at 400F for a crispier texture. Mix into the soup after pressure cooking. To reduce sodium, use no salt added canned tomatoes and reduced sodium chicken or beef broth.
Serving Tip – The rice will continue to expand as the soup cools, more broth may be needed when serving or reheating leftovers.
Storage Tips – The soup can be stored in the freezer for up to 3 months. To reheat, thaw in the fridge overnight or defrost in the microwave using the defrost setting in a microwave-safe dish. Once defrosted, transfer to the stove and warm, stirring occasionally for even heating.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: dinner
- Method: pressure cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup soup with rice
- Calories: 302
- Sugar: 5.5 g
- Sodium: 718.9 mg
- Fat: 7.4 g
- Saturated Fat: 1.8 g
- Carbohydrates: 34.4 g
- Fiber: 2.5 g
- Protein: 25.1 g
- Cholesterol: 46.9 mg
We absolutely loved how delicious this was. All the flavors were perfect.
so glad! THanks for feedback Cathy!
I just made this in my IP and it was so easy! Great recipe!
Awesome! Glad to hear
I loved the recipe thanks for sharing
You do realize that your instructions don’t mention when to add the salsa right? Like, seriously…?
Hi Mary! Thanks for that note. We switched recipe plugins and I’m afraid there were a few glitches to my recent recipes. Fixing it! I am glad you pointed that out, but if you could do so in a kind/helpful tone, that would be much appreciated.
Fajita soup!? SO. MUCH. YES!
Putting this one on the menu this week- looks delicious. As usual, totally stunning photography!
Thank you friend! Keep me posted.
Hi! I will sub TJ’s red Argentinian shrimp. (Frozen, uncooked). Using my 2 month old Instant Pot for the first time ?
Got it! I think you could fix it the same way but without brownies the shrimp. Just make sure to add in the garlic too and then pressure cook for 15 minutes. Make sense? If shrimp don’t cook all the way through, just keep on warm until they do. But they should!
just cancelled emails I changed my mind and will still like to receive your email recipes
sorry: Charolyn
Wow! Definitely the perfect protein-packed, hearty, warming meal to combat the scary weather (it’s -1*F here today. Note the negative sign).
OMG -1? Come visit! I’ll make you soup!
GUESS WHAT?! It’s now NEGATIVE SIX DEGREES. There’s a statewide warning to stay indoors, due to the dangerous windchill. Brr, brr. I’m requesting that you make another nourishing, WARMING recipe this week 🙂
Omg that’s CRAZY! Stay safe. And warm!! I’ll see what I can do?