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fajita steak soup in a white bowl topped withavocado and herbs with a spoon on the side

Easy Fajita Steak Soup (Paleo)

  • Author: Lindsay Cotter
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Diet: Gluten Free


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


Units Scale
  • 12 ounce sirloin steak or two 5-6 ounce steaks. *See notes for other options.
  • 1 teaspoon minced garlic or 3 cloves
  • 1 Tablespoon oil
  • 1 cup 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 cups cauliflower rice (1 small head with stem removed, see notes for easy prep)
  • 1 bell pepper, diced
  • 1/2 teaspoon ground cumin
  • pinch of chili powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 4 cup chicken broth or chicken stock (gluten free)
  • 1 cup fresh (torn) cilantro (about 1 small bunch)
  • 1 jalapeno, sliced.
  • avocado slices and optional peppercorns to garnish


  1. Trim excess fat from steaks. Keep some fat around edges for searing.  Set aside.
  2. Plac instant pot on sauté setting. Place the steak, garlic, and oil in the instant pot.
  3. Brown meat with garlic and oil on sauté mode for 2 to 3 minutes, flipping once.
  4. Remove from instant pot and let the steak rest for 2 minutes. Slice meat pieces.
  5. Place the meat back in the instant pot, and add in the remaining ingredients; salsa, tomatoes, cauliflower rice, bell pepper, cumin, chili powder, salt/pepper, and broth. Mix until combined. Then, place the lid back on the instant pot.
  6. Press Manual mode pressure cook. Cook for 12 -15 min. 15 minutes for thick steak and 12 for thinner steak. Set to slow release for 5 minutes, then quick release. (Quick release works just as well just be sure to keep it on warm mode after pressure is released.)
  7. Stir ingredients in the instant pot. Adjust seasonings, if desired, while the soup is still warm.
  8. Serve hot and garnish with torn fresh cilantro, jalapeño slices, avocado slices, and peppercorn.


  1. 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 using stew meat, skip the resting.
  2. Add the vegetables (cauliflower rice and bell pepper) to the pot, sauté for 2 minutes on medium. Add the sliced steak meat back into the pot along with salsa, tomatoes, spices, and broth. Mix together.
  3. 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.
  4. 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.
  • Frozen cauliflower rice maybe used but be sure to cook/steam prior to placing into the instant pot. Remove/drain extra water after cooking frozen cauliflower rice. 
  • Prep Time: 10
  • Cook Time: 15
  • Category: dinner
  • Method: Instant Pot or Stove Top
  • Cuisine: Mexican


  • Serving Size:
  • Calories: 264
  • Sugar: 7.1 g
  • Sodium: 1588.1 mg
  • Fat: 13 g
  • Saturated Fat: 3 g
  • Carbohydrates: 15.5 g
  • Fiber: 6.1 g
  • Protein: 23.5 g
  • Cholesterol: 57 mg

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