Time: 45 Minutes
If you haven’t tried instant pot fajitas – you really should. This is a pretty simple, fast recipe that is flavorful, delicious and healthy!
Music Selection: Shakira – Try Everything
1 medium beef roast (about 3 – 4 lbs) – oven round, top strip roast, flank
2 red peppers
12 mushrooms, sliced thinly
4 cloves garlic
Optional – ¼ cup beef broth
2 Tbsp chili powder
3 tsp cumin
2 tsp smoked paprika
2 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
2 tsp oregano (dried)
8 – 10 large sized soft tortillas
Toppings: fresh diced tomato, guacamole, salsa, grated cheddar cheese, sour cream, fresh cilantro
Cut beef into long thin strips (1/2 inch by several inches long). Set aside.
Slice the onions into thin wedges. Set aside.
Slice the red peppers into thin wedges. Set aside.
Turn instant pot to saute setting. Add a little oil. Saute the beef, along with the garlic, mushrooms and one of the onions that has been cut into wedges. Once browned, add in the spices and salt/pepper.
Turn instant pot setting to pressure cooker. If you have at least ¼ cup liquid in the instant pot from the meat and vegetables you do not need to add any beef broth. If you do not have liquid, add the beef broth. Put the lid on and set it on high for 15 minutes.
In the meantime, take skillet. Add some oil and saute the remaining onion and red peppers. Salt/pepper. Cook them to your desired liking. Set aside.
When the instant pot is finished, release the pressure. Turn the setting back to saute and saute the beef and mushrooms, until all the liquid is gone. Turn off and remove meat and mushrooms.
To assemble your fajita, place a large tortilla on your plate. Add some of the meat, top with the onions/red peppers. Then add your favorite toppings of salsa, guacamole, cheese, sour cream, tomatoes and/or cilantro.
If you want to change it up a bit, you can always fill your tortilla, fold it like a package with all sides tucked and then fry it in a clean skillet to make it crispy on the top and bottom, with gooey cheese inside!