IP paleo mexican steak soup

Fajita Steak Soup (Instant Pot and Stove Top Option)

  • Author: Lindsay Cotter
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 4 1x


Healthy fajita steak soup (instant pot or stove top)- A mexican inspired paleo soup that’s easy and delicious! Whole 30 friendly.



  • 12 ounce steak (trimmed, fat removed)  (or two 56 ounce steaks)- See notes for other options.
  • 1 tsp minced Garlic or 3 cloves
  • 1 tbsp Oil
  • 1 c thick chunky Salsa or pico de Gallo of choice. Mild or hot
  • 1 10 ounce can diced tomatoes with green chili or canned diced tomatoes with other Mexican spices
  • 2 c Cauliflower rice  (1 small head with stem removed, see notes for easy prep)
  • 1 Bell pepper – diced
  • 1/2 tsp Cumin
  • Pinch of chili powder
  • 1 tsp sea salt
  • 1/2 tsp of black pepper
  • 4 c chicken Broth or chicken stock (gluten free)
  • 1 cup fresh (torn) Cilantro – about 1 small bunch
  • 1 Jalapeño
  • avocado slices and optional peppercorns to garnish


  • Clean and remove fat from steaks. Make sure all your other ingredients are diced and ready for the soup. Set aside.
  • Place instant pot on sauté setting. Place your steak, garlic, and oil in the instant pot.
  • Brown meat with garlic and oil on sauté for 2 to 3 minutes, flipping once.
  • Remove from instant pot and let the steak rest for 2 minutes. Then Slice into stew meat pieces.
  • Place the meat back in the instant pot and then add in the remaining ingredients; salsa, tomatoes, cauliflower rice, bell pepper, cumin, chili powder, salt/pepper, and broth. Mix until combined then place lid back on instant pot.
  • Press Manual mode pressure cook. Cook for 15 min, then slow release. Quick release works just as well.
  • Stir ingredients. Taste to see if it’s to you liking. Add more spices while it’s warm, if desired.
  • Serve hot and garnish with torn fresh cilantro, jalapeño slices, avocado slices and peppercorn.


  • Heat a large stock pot to medium. Add steak meat (or stew meat) and brown with oil and garlic. Slice meat once browned and rested for 1-2 minutes.  If you’re using stew meat, skip the resting.
  • Add your vegetables (cauliflower rice and bell pepper) to the pot, sauté for 2 minutes on medium. Next add the sliced steak meat back into the pot along with salsa, tomatoes, spices, and broth. Mix together.
  • Cover with lid and set to medium low for 30 – 35 min or until meat and vegetables are cooked seasoned well with the broth. Taste and adjust if needed.
  • Serve and Garnish with cilantro, jalapeño, avocado

SEE NOTE FOR STORAGE. This soup does freeze well.


  • If you wish to skip searing steak fillets, you can buy stew meat already sliced and brown it in instant pot.
  • Store in airtight container in fridge for up to 7 days. Or freeze for 3 months.
  • If you’re wondering how to rice cauliflower, see my cauliflower rice soup recipe. Or you can buy prepared cauliflower rice in the freezer section!
  • Category: soup
  • Method: pressure cooker
  • Cuisine: Mexican American

Keywords: mexican, soup, instant pot, pressure cooker, steak, paleo, dairy free, whole 30, keto, fajitas


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