Instant Pot Beef Fajitas Recipe

Instant Pot Beef Fajitas Recipe
Looking for something quick and easy to serve for Cinco de Mayo? Even though it’s a Mexican holiday commemorating the Battle of Pueblo (not Mexican Independence Day as some believe), for some reason Americans like to find ways to celebrate this non-American holiday. The most popular way to celebrate is to serve Mexican food, and even though the day may fall on a weeknight, there are lots of easy ways to prepare quick Mexican food.
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The following Instant Pot Beef Fajitas can be made quickly, and they are easy and delicious. Commercial salsa and a package of frozen pepper stir-fry make the prep even faster and easier. If you’re in a hurry, you can use store-bought flour tortillas, store-bought guacamole, and pre-grated cheese.


6 Servings

1 1/2 pounds beef bottom round, cut into thin (1/4”) slices
1 tablespoon salt free fajita seasoning
1/2 teaspoon salt
1 lime
1 1/3 cups medium salsa

1 16 oz. package frozen pepper stir- fry

12 6" flour tortillas

Condiments:
guacamole
salsa
grated cheese
sour cream
  1. Place the beef slices in the Instant Pot.
  2. Sprinkle the beef slices liberally with fajita seasoning.
  3. Squeeze the lime over the beef; pour the salsa over the beef.
  4. Cover the pot, set the valve to sealing, and set the pot to manual for 15 minutes.
  5. When the cycle has finished, release the pressure. Stir in the pepper stir fry, set the pot to the sauté setting, and stir until the vegetables are just tender.
  6. Serve with condiments on the flour tortillas.

Amount Per Serving
Calories 445 Calories from Fat 103
Percent Total Calories From: Fat 23% Protein 33% Carb. 44%

Nutrient Amount per
Total Fat 11 g
Saturated Fat 4 g
Cholesterol 82 mg
Sodium 731 mg
Total Carbohydrate 49 g
Dietary Fiber 2 g
Sugars 3 g
Protein 37 g

Vitamin A 6% Vitamin C 17% Calcium 0% Iron 18%




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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.