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completed Instant Pot Fajita Vegetables against a white surface
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5 from 75 votes

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.
Prep Time10 minutes
Cook Time7 minutes
Pressure cook time0 minutes
Total Time20 minutes
Course: Main Course, Side Dish
Cuisine: American
Servings: 2
Calories: 323kcal
Author: Toni

Equipment

Ingredients

  • ¼ cup of hot water
  • 1 vegetable boullion cube
  • 1 tablespoon of oil
  • 1 large red onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 (16-ounce) package of super firm tofu, broken into bite size chunks (optional)
  • 2 cups of sliced mushrooms
  • 4 garlic cloves, thinly sliced
  • 2 teaspoons of chili powder
  • 1 tablespoon of cumin
  • 1 teaspoon of oregano
  • 1 teaspoon of smoked paprika
  • ¼ teaspoon of cayenne pepper
  • Salt and pepper, to taste
  • Fresh cilantro, minced
  • 1 lime

Instructions

  • In a small bowl, add the hot water and dissolve the boullion cube and set aside.
  • Turn on your electric pressure cooker and set to the Saute option.
  • Once the pressure cooker is hot, add the oil. Add the onion, peppers, mushrooms, and tofu, if using. Saute with the lid off for 3-5 minutes, stirring occasionally.
  • Then, add the garlic, chili powder, cumin, oregano, smoked paprika, cayenne pepper, salt, and pepper. Cook for 2 minutes constantly stirring to prevent burning.
  • Add the water bouillon mixture.
  • Close the lid and set to Pressure Cook, High Preassure, at zero minutes.
  • After the timer has ended, do a quick release and carefully open the lid.
  • Serve hot and sprinkle cilantro.

Notes

  • 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.

Nutrition

Calories: 323kcal | Carbohydrates: 33g | Protein: 24g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 558mg | Potassium: 1292mg | Fiber: 8g | Sugar: 12g | Vitamin A: 3600IU | Vitamin C: 252mg | Calcium: 180mg | Iron: 7mg