Use the Instant Pot's sauté function to quickly sear the skirt steak on high heat for 2-3 minutes per side before pressure cooking to develop a flavorful crust and lock in juices.

Slice the skirt steak against the grain after cooking to break down muscle fibers and maximize tenderness, resulting in more pleasant bite texture in every strip.

Use quick pressure release immediately after cooking to stop the cooking process and prevent overcooked, mushy peppers and onions while maintaining their slight firmness.

Coat the steak with fajita seasoning before searing, then add the beef broth mixed with extra seasoning for depth—this dual-seasoning approach intensifies flavor complexity throughout the dish.

After removing cooked fajitas from the Instant Pot, quickly sauté the peppers and onions in a hot skillet for 1-2 minutes to restore their slight char and crispness for better texture contrast.