PALEO FAJITA STEAK SOUP RECIPE (INSTANT POT & STOVE TOP OPTION)
Healthy
fajita steak soup (instant pot or stove top)- A mexican inspired paleo soup
that’s easy and delicious! Whole 30 friendly.
INGREDIENTS
·
12
ounce steak (trimmed, fat removed) (or
two 5–6 ounce steaks)- See notes for other options.
·
1
tsp minced Garlic or 3 cloves
·
1
tbsp Oil
·
1/2
tsp Cumin
·
Pinch
of chili powder
·
1
tsp sea salt
·
1/2
tsp of black pepper
·
1
c thick chunky Salsa or pico de Gallo of choice. Mild or hot
·
1
10 ounce can diced tomatoes with green chili or canned diced tomatoes with
other Mexican spices
·
2
c Cauliflower rice (1 small head with
stem removed, see notes for easy prep)
·
1
Bell pepper – diced
·
4
c chicken Broth or chicken stock (gluten free)
·
1
cup fresh (torn) Cilantro – about 1 small bunch
·
1
Jalapeno
·
avocado
slices and optional peppercorns to garnish
INSTRUCTIONS
1.
Clean
and remove fat from steaks. Make sure all your other ingredients are diced and
ready for the soup. Set aside.
2.
Place
instant pot on sauté setting. Place your steak, garlic, and oil in the instant
pot.
3.
Brown
meat with garlic and oil on sauté for 2 to 3 minutes, flipping once.
4. Remove
from instant pot and let the steak rest for 2 minutes. Then Slice into stew
meat pieces.
5. Place
the meat back in the instant pot and then add in the rest of ingredients and
spiced, mix together.
6. Place
lid on instant pot then press Manual mode pressure cook. Cook for 15 min, then
slow release. Quick release works just as well.
7.
Stir
ingredients. Taste to see if it’s to you liking. Add more spices while it’s
warm, if desired.
8. Serve
hot and garnish with torn fresh cilantro, jalapeño slices, avocado slices and
peppercorn.
STOVE TOP OPTION
· Heat
a large stock pot to medium. Add steak meat (or stew meat) and brown with oil
and garlic. Slice meat once browned and rested for 1-2 minutes. If you’re using stew meat, skip the resting.
·
Add
your vegetables to the pot, sauté for 2 minutes on medium. Next add the sliced
steak meat back into the pot along with spices, broth or stock.
· Cover
with lid and set to medium low for 30 – 35 min or until meat and vegetables are
cooked seasoned well with the broth. Taste and adjust if needed.
· Serve
and Garnish with cilantro, jalapeño, avocado
SEE
NOTE FOR STORAGE. This soup does freeze well.
NOTES
· If
you wish to skip searing steak fillets, you can buy stew meat already sliced
and brown it in instant pot.
· Store
in airtight container in fridge for up to 7 days. Or freeze for 3 months.
· If
you’re wondering how to rice cauliflower, see my cauliflower rice soup recipe.
Or you can buy prepared cauliflower rice in the freezer section!
Recipe
from cottercrunch.com
Delicious Food Recipes
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