slow cooker-instant pot steak fajitas



INGREDIENTS

2 lbs beef, sliced
1–2 bell peppers, sliced
1 large onion, sliced
15 ounces diced tomatoes
2 tbsp fajita seasoning (see blog post for homemade mix)
1 tbsp oil (for electric pressure cooker)
1/4 cup beef broth or water (for electric pressure cooker)

INSTRUCTIONS

  • Slow Cooker
  • Add all ingredients to the slow cooker. Stir to mix well.
  • Cook HIGH 2-3 hours, LOW 4-6.


Instant Pot


  • Turn on the IP and select Sauté. Once hot add oil and beef to the pot. Cook 2-4 minutes or until beef is browned. Remove beef.
  • Add onions & bell peppers. Cook 3-5 minutes or until vegetables are soft. Pour in broth or water and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
  • Add beef back to the pot along with diced tomatoes and fajita seasoning. Stir to mix well.
  • Close lid and seal valve. Set high pressure for 9 minutes. Quick release the pressure. Stir & serve.

Comments

Post a Comment

Popular posts from this blog

Easy Taco Mac (gluten free + one pan)

Image
Ingredients 1 pound ground turkey or beef 1 (10 ounce) can tomatoes with green chiliesl, undrained 1 cup broth (chicken or beef broth) 1 cup milk 1 (8 ounce) can tomato sauce 1 (1 ounce) package taco seasoning 1 1/2 cup elbow noodles (I use Barilla gluten free elbows) 1 1/2 cup shredded cheddar cheese Instructions In a large skillet brown the ground turkey or ground beef over medium heat, drain off any grease. Add the undrained can of Ro-Tel, broth, milk, tomato sauce and taco seasoning. Increase heat to medium high until the mixture begins to simmer. Stir in noodles and reduce heat to low, cover and allow to cook for 15-20 minutes. When noodles are tender stir in shredded cheddar cheese. Serve. Source :  https://www.maebells.com/easy-taco-mac/
Read more

Pesto Chicken Pull Apart Sliders Recipe

Image
Ingredients 9 Slider Rolls, or tray buns 1/4 cup Pesto 2 cups Cooked Shredded Chicken 1 cup Shredded Mozzarella Cheese 2 tablespoons Butter, melted 1/2 teaspoon Garlic Salt 1 teaspoon Dried Parsley Preheat the oven to 375°F. Lightly spray an 8x8-inch baking dish with cooking spray. Slice the dinner rolls in half, if they are pull apart rolls you can leave them stuck together and slice them all at the same time. Place the bottom halves into the prepared baking dish. Spread the pesto sauce over the bottom halves of the dinner rolls. Spread the chopped chicken on top of the pesto, and sprinkle the mozzarella cheese over the chicken. Cover with the top halves of the dinner rolls. In a small bowl, whisk together the butter, garlic salt and parsley. Brush this mixture over top of the sliders and cover the whole dish tightly with aluminum foil. Bake for 15-20 minutes, or until the cheese is melted. Serve warm. Source : https://bake-eat-repeat.com/pesto-chicken-pull-apart-sliders-recipe/
Read more

EASY GENERAL TSO CHICKEN

Image
Ingredients 1 1/2 lb chicken thighs, boneless, skinless in 1-inch cubes 1/2 cup cornstarch 1/4 cup vegetable oil, for frying 1 tbsp ginger, minced 1 tbsp garlic, minced 1/2 tsp red pepper flakes General Tso Sauce 1/4 cup rice vinegar 1/4 cup soy sauce, low-sodium recommended 1 tbsp hoisin sauce 1/3 cup water 3 tbsp sugar 1 tbsp cornstarch Serving - optional 2 tsp sesame seeds green onion, minced Instructions Into a large ziplock bag, add the cubed chicken and 1/2 cup cornstarch. Seal and shake until coated. Set aside. Make the sauce. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, water, sugar and cornstarch. Set aside. Place a large skillet or wok on medium-high heat. Add the oil and wait 30-60 seconds until it's very hot. Add the chicken pieces to the pan, shaking off excess cornstarch as you go. If you have more than fits in one layer, save half for a second batch. Fry for 3-5 minutes, turning from time to time to brown evenly. Remove to a plate and re
Read more