I already have a go-to quick-and-easy taco soup, so this Steak Fajita Chili from Cooking Light magazine seemed perfect to round out my options (excepting the 1 1/2 hours of cooking time). Enter my Instant Pot...to save the day (or the night, usually).
First, with the Instant Pot on saute, add the olive oil, beef, and garlic. Next, add the seasonings, chili powder through cumin. Then add the black beans, diced tomatoes, chicken stock, salt and pepper. Cook on Manual in the Instant Pot for 20 minutes.
1 tablespoon olive oil
1 1/2 pounds beef chuck-eye steak, cut into 1-inch pieces8 garlic cloves, minced2 tablespoons chili powder1 tablespoon chopped canned chipotle chile in adobo sauce2 teaspoons ground cumin
1 (15 oz.) can Bush's seasoned black beans, drained
1 (28-oz.) can unsalted diced tomatoes, undrained
2 cups unsalted chicken stock
2 cups unsalted chicken stock
1 tsp kosher salt
1 tsp pepper
Once you have the Instant pot set, start chopping the fajita vegetables - one red onion, fajita style, and three bell peppers of your choice, fajita style. (I used a three-pack of different colors.) Put a tablespoon or two of olive oil in the pan and saute on medium-high until the vegetables are how you like them. (I like mine almost blackened, but you may prefer yours crunchier.)
The fajita vegetables will be done around the same time that the Instant Pot is through. Do a quick release and add the veggies to the Instant Pot.
Serve with guacamole (or sliced avocados, if you prefer), sour cream, diced red onion, and Fritos.
