Quick Chicken and Bean Stew
Beef Fajita Soup
| By : |
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
8 servings
|
Ingredients
- 1 lb Beef Stew Meat cut into 1-inch pieces
- 15 ounces pinto beans
1 can rinsed and drained - 15 ounces black beans
1 can rinsed and drained - 14 ounces beef broth
1 can beef broth - 10 ounces diced tomatoes with green chiles
1 can - 1 green bell pepper cut into
1/2-inch slices - 1 red bell pepper cut into
1/2-inch slices - 1 onion cut into
1/4-inch slices - 2 tsp ground cumin
- 1 tsp seasoned salt
- 1/2 tsp black pepper
Optional toppings
- sour cream
- shredded Monterey Jack or Cheddar cheese
- chopped olives
Ingredients
Optional toppings
|
Instructions
- Combine beef, beans, broth, tomatoes, bell peppers, onion, cumin, seasoned salt and black pepper in Instant Pot®; mix well.
- Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 25 minutes.
- When cooking is complete, use natural release for 10 minutes, then release remaining pressure. Serve with desired toppings.
- Discover the wonderful world of Instant Pot®! This versatile multi-cooker will change the way you cook—now making dinner can be fast, easy, and fun!
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