This is the recipe that finally got me to see what all the instapot craze is about. I decided to make this on a night when I had to drop my daughter off at dance at 4 pm 10-15 minutes away and pick her up again at 5pm, and then scarf down dinner before getting her to a voice lesson somewhere else at 6pm. Fajitas are generally fairly easy, but they do require a bit of babysitting on the stove and I literally had enough time to prepare things, throw stuff in an instapot, but no time to sit around and watch things cook and make sure my house didn’t burn down. I found this recipe on the A Bountiful Kitchen website and I generally trust most everything she posts so I thought I would give it a whirl on this busy Tuesday evening. These were perfect for the occasion and good– everyone liked them–even the husband who is trying to eat keto. He just made a fajita salad.
INSTANT POT FAJITAS
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1 teaspoon ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Mexican or regular oregano flakes
- 1 teaspoon cumin
- 1 1/2-2 lbs round steak or skirt steak sliced thin
- 1 onion chopped or sliced
- 2-3 tablespoon olive oil
- juice of one lime
- 1 tablespoon flour
- 1/3 cup water or broth
- 1 each red, green and orange bell pepper, seeded and sliced
- sour cream guacamole and chopped cilantro for garnish
Turn the Instant Pot to the SAUTE mode and let it heat up without the lid on while you prep the meat.
Combine chili powder, salt, pepper, garlic powder, onion powder, oregano and cumin in a bowl or Ziplock bag.
Place cut up meat into bag with seasonings, seal and give the bag a good shake. Massage the seasonings into the meat. Set aside. You can also do this up to three days ahead if you’d like and store in fridge.
The Instant Pot should be heated up at this point. Pour the oil into the pot and then throw the meat and chopped onion in as well and stir while browning.
When the meat is browned, squeeze the lime juice over the meat and add flour and continue to cook until the flour disappears. If the mixture seems a bit dry, add a little olive oil.
Add water or broth to the meat and onion mixture in the pot.
Turn the pot OFF.
Place the lid on the pot (make sure the seal is in place inside of the lid, and the pressure valve is turned to the sealing position (not to the venting position).
Lock the lid in place to CLOSE.
Hit the MEAT/STEW setting or manually enter 35 minutes. The pot will automatically start the cooking process when the time is selected and the lid is in the close position.
Let the meat cook until the timer is finished (about 45 minutes from the time it starts cooking) and then let the pressure release naturally for about 10-15 minutes.
When you are ready to serve the fajitas, release the remaining pressure in the pot using the pressure release valve. Turn the valve to the VENTING position. Remove the lid when pressure is released, and add the remaining sliced vegetables (peppers).
Close the lid again and hit the STEAM setting. I let the veggies steam for about 5 minutes or less and then place the pressure release to the VENTING position.
Serve fajita filling with warm tortillas, guac, and sour cream.