Instapot Beef Fajitas

Marinade Ingredients:

1/2 cup fresh lime juice

1Tbsp Chili Powder

1tsp fresh garlic or 2 large garlic cloves

1tsp Ground Cumin

1/2tsp Paprika

1/4tsp salt

Olive Oil

Combine all ingredients together and set aside while preparing meat.

Ingredients for Fajitas:

2.5-3lb Flank Steak, cut into thin strips

2-3 medium Sweet onions, cut into thin strips

3 Bell Peppers (your choice in colors), cut into thin strips

Olive Oil

Tortilla Shells, my family prefers flour tortilla shells

Toppings such as sour cream, guacamole, cheese, lettuce

After cutting the flank steak into thin strips, place in bowl with marinade being sure to cover all of the meat with the marinade.  Set aside while cutting up the peppers and onions.  Drizzle olive oil over the bottom of the instapot, add the sliced onions and peppers over the oil, stir to coat the vegetables in the oil.  Then add the flank steak and marinade over the vegetables.  Mix all together and place instapot lid on top.  Set the instapot to desired cooking setting, I use the meat/stew setting and cooked it for 40min.  Once the fajita mixture is done cooking, follow the directions on your instapot to let the pressure neutralize.  Open the lid and admire the glorious food you just made.  Then serve with warmed tortilla shells and any other desired toppings.  Recipe yields approximately 3-4 cups of fajita mix.  Our family usually will go through that much in a couple of dinners; but I’ve also vacuum packed the leftovers and frozen them before.


Nutrition Facts (for the fajita mixture): Serving size 1cup

kcal: 299

carbs: 9g

fat: 16g

protein: 26g

sodium: 60mg

sugar: 6g

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