Instant Pot Fajita Vegetables

These Instant Pot fajita vegetables (with tofu) are super quick and simple to prepare, loaded with sweet, savory, smoky, spicy flavor, and ready in under 20 minutes – perfect for vegan tacos, burritos, salads, and more.

Quick and Simple Instant Pot Fajita Vegetables

Pan-fried fajita vegetables are already such a quick, simple way to spice up weeknight dinners. But on busy days where you want an even more hands-off method (without wanting to wait for them to bake in the oven), Instant Pot fajita veggies -combining bell peppers, onion, and mushrooms in flavorful spices - are a great option.

By adding tofu to the mix (though entirely optional), you can make an even more substantial meal, with minimal added effort. The result is the vegan answer to Instant Pot chicken fajitas, and is loaded with plant-based protein, to pull together a delicious family-friendly, meat-free meal.

By using an Instant Pot to cook the tofu fajitas, you can cut the sauté time in half, too (or even eliminate it entirely – refer to FAQs), then add the remaining ingredients to the pressure cooker and leave it to do all the work. In ZERO minutes of cooking time (they’ll cook in the time it takes to build and release the pressure!), you’ll have tender and delicious fajitas vegetables ready to add to tacos, burritos, grain bowls, and salads.

The Ingredients

• Vegetable bouillon: I usually use a combination of a bouillon cube and water, though vegetable stock works great, too.
• Vegetable oil: Any neutral cooking oil like avocado, vegetable, etc.
• Bell peppers: I love using a blend of colors to make the most of the subtle flavor changes (plus, it looks better, too). i.e., red, orange, yellow, and green.
• Onion: I used red onion, but yellow or white onion is also fine.
• Mushrooms: I like using large portobello mushrooms for their tender texture. However, you could use cremini, baby portobello, button, etc.
• Tofu: (optional) Use super-firm tofu (pressed) torn into bite-sized chunks to add a heap of plant-based protein to the veggie fajita recipe.
• Garlic: Thinly sliced garlic cloves work best, though garlic puree or powder works in a pinch.
• Fajita seasoning: While you can use a pre-made taco or fajita veggie seasoning blend, I like to make my own with just a few simple pantry spices (and none of the ‘filler’), including:
  • Chili powder
  • Cumin
  • Oregano
  • Smoked paprika
  • Cayenne pepper
  • Salt
  • Black pepper

Adjust the amount of chili and cayenne pepper to adjust the heat to your liking.

• Cilantro: If you aren’t a fan of fresh cilantro, flat-leaf parsley will work.
• Lime: Serve the vegan fajitas with lime wedges to bring the flavors to life. Optionally, add a little lime zest for zing.

What Else Could I Add To Veggie Fajitas?

• Other vegetables: There are several other vegetables to put in fajitas, including
  • Zucchini
  • Summer squash
  • Broccoli
  • Cherry tomatoes
• Beans: Canned black beans, pinto beans, or kidney beans are a wonderfully fiber-rich, protein-dense addition to the vegetable fajita recipe.
• Hot sauce: To add even more heat to the fajita veggies recipe.
• Liquid smoke: To add a smoky flavor to the fajita peppers and onions. All you need is a few drops.

How to Make Fajita Veggies In an Instant Pot?

• 1) First, rinse, dry, and slice the peppers, mushroom, red onion, and garlic. Also, tear or chop the tofu into bite-sized pieces (if using).

I recommend slicing the vegetables to about ¼-inch thickness, so they retain some texture when cooked. Too thin, and they’ll become overly soft.

• 2) Then, turn the Instant Pot/pressure cooker to the Sauté function. Once hot, add the oil, then stir in all the vegetables and tofu. Sauté for 3-5 minutes with the lid off.

• 3) Then, add the garlic and all the seasonings and continue to cook for 2 minutes, stirring constantly to prevent burning.

• 4) Add the vegetable bouillon/stock, stir, and then close the lid, ensuring the release valve is in the sealing position.

• 5) Cook the vegan instant pot fajitas on manual, high pressure for ZERO minutes.

The veggies will cook in the time it takes to reach pressure and de-pressurize after!

• 6) When ready, use the back of a heat-proof spoon or a kitchen towel to carefully turn the sealing valve to the Venting position to quick release the steam. Then open the lid.
• 7) Enjoy the tofu fajitas sprinkled with fresh cilantro and lime juice!

FAQs

Top Recipe Tips and Notes

• Slice the vegetables evenly: That way, they’ll cook evenly, too.
• Use a combination of peppers: Each color has a slightly different flavor, ranging from the fairly bitter green to sweeter crisp red peppers.
• Tweak the seasoning: When making a homemade seasoning blend, it’s really easy to tweak any flavor to your liking. Make sure to taste the veggie fajitas at the end and adjust the seasoning to taste.
• Don’t omit the lime juice: A little added to the veggies when serving brightens all the flavors.
• Use warm/hot vegetable stock/bouillon: If the liquid is already hot, the Instant Pot will take less time to reach full pressure.

How to Serve Instant Pot Fajita Vegetables?

There are several ways to enjoy these flavor-packed fajita veggies, at family dinners, potlucks, Cinco de Mayo, and more. Including:

1. Spooned into corn tortillas to make delicious vegan fajita tacos with all your favorite toppings, like vegan cheese, salsa, hot sauce, vegan sour cream, guacamole/avocado, etc.
2. Make a lower-carb treat by making vegan fajita lettuce cups.
3. Use it in burritos, wraps, and sandwiches.
4. Make a fajita bowl with rice, beans, and optional avocado.
5. As a side dish on taco nights and with Tex-Mex/Mexican-inspired meals.
6. To serve with tofu scramble.
7. Mix into pasta and pasta salads.

Make-Ahead and Storage Instructions

Make ahead/Store: Once cooked, the pressure-cooked fajita veggies will store in an airtight container in the refrigerator for 3-5 days, making them great meal-prep and leftovers.

Reheat: Use either a microwave (in 20-30 second increments) or the stovetop (over medium-low) to reheat them, stirring often.

More Vegan Mexican Recipes

• Vegan Chorizo Tacos
• Easy Vegan Taco Soup [Stove, Instant Pot, Crockpot]
• Vegan Jackfruit Tostadas
• Easy Butternut Squash Enchiladas
• Air Fryer Black Bean Nachos
• Chickpea and Walnut Meat Tacos [Walnut Chorizo Tacos]

If you try this Easy Instant Pot fajita vegetable recipe, I’d love to know your thoughts in the comments below. I’d also really appreciate a recipe card rating!

Photos by Alfonso Revilla