Instant Pot Shredded Beef Fajitas

Healthy delicious Instant Pot Beef Fajita Recipe. Also includes instructions for slow cooker method.

– 1 onion pureed – 1 red bell pepper diced – 15 oz can diced tomatoes drained – 1 cup beef broth – 2 tsp minced garlic – 12 oz ground chorizo – 1-1/2 lb beef roast or beef chuck steak

Ingredients

MAKE IT NOW

Cook on manual (High) for 60 minutes. Let it naturally release, about 10 minutes. Shred roast, removing any fatty pieces, then place back into pot and stir to combine.

Place everything into a labeled gallon-size (4 L) freezer bag. Seal bag, removing as much air as possible, and freeze.

MAKE IT A FREEZER MEAL

To make in slow cooker instead of instant pot cook on LOW for 5-6 hours or on High for 3-4 hours, until roast is tender. Shred roast and serve as directed.

Place in the refrigerator for at least 12 hours or up to 24 hours to thaw or Quick thaw by running under hot water until meal can be broken apart.

THAW

Transfer contents into instant pot. Seal pressure cooker. Cook on manual (High) for 60 minutes. Let it naturally release, about 10 minutes.

COOK

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