Instant Pot Beef Fajita Nachos

 

Ingredients:

• 1/4 cup olive oil
• 2 lbs carne asada (or the meat of your choice)
• Two 1 oz fajita seasoning packets
• 1 medium green bell pepper, thinly sliced
• 8 oz sliced mushrooms of your choice (I used baby Bellas)
• 1 medium Vidalia onion thinly sliced
• 1 cup pineapple juice

Optional

• Queso dip
• Sliced avocado
• Sliced black olives
• Pico de Gallo
• Sour Cream
• Tortilla chips

The method:

1. Add olive oil to the inner pot of the Instant Pot. Set Instant Pot to saute on normal.
2. Add the meat and fajita seasoning and stir. Once the meat has browned, remove with slotted spoon and set aside.
3. Immediately add the pineapple juice and vegetables (pepper, mushrooms and onion). Scrape the bottom of the inner pot as you stir to remove any remain stuck on meat. Cook the vegetables until they are tender-crisp. 
4. Press the Cancel button, then press the Pressure Cook button and adjust to high. Press the Keep Warm button to turn that function off. 
5. Add the meat back to the pot and stir. 
6. Place the lid on top and make sure the valve is set to Sealing.
7. Cook on high pressure for 25 minutes. After the 25 minutes, let Natural Release (meaning don't do anything yet) for 10 minutes. After the 10 minutes, Quick Release (meaning to turn the valve to venting).
8. At this point you can serve as normal fajitas. Be sure to use a slotted spoon so your fajitas aren't swimming in the juice.
9. If you want to serve as nachos, this is how I make mine:

• Place a layer of tortilla chips on your plate.
• Add a thin layer of warmed queso dip.
• Next add the meat and vegetable mixture from the Instant Pot.
• Now add another thin layer of the queso.
• Top with sliced avocado, black olives, pico de gallo and a dollop or sour cream.
• Enjoy!