Description
Make this fajita steak soup in the Instant Pot or on the stovetop for a hearty, protein-rich, gluten-free soup perfect for busy weeknights and meal prep!
Ingredients
- 14-16 ounces boneless top sirloin steak
- Pinch kosher salt and ground black pepper (for seasoning steak)
- 1-2 Tablespoons olive oil or avocado oil
- 1 small onion, chopped (about 3/4 cup)
- 1 teaspoon minced garlic (3 small cloves)
- 1 bell pepper, chopped
- 4 cups gluten free chicken or beef broth
- 2 - 10 ounce cans diced tomatoes with green chili or regular canned diced tomatoes without spices for a less spicy option
- 3/4 cup uncooked long grain white rice (see notes for substitute)
- 1-1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt (or to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika or cayenne
- Optional Toppings - sliced avocado, fresh cilantro (torn), sliced jalapeno
Instructions
- Trim excess fat from steaks. Keep some fat around edges for searing. Sprinkle steak with salt and pepper. Set aside.
- Place the Instant Pot on the SAUTE setting. Add the oil and once it starts sizzling add the steak.
- Brown the meat for 3 to 4 minutes (4-5 minutes for thicker steaks), flipping once.
- Remove from the Instant Pot and let the steak rest for 2 minutes. Thinly slice the meat into pieces.
- Add the onion and garlic to the Instant Pot (adding 1-2 teaspoons oil, if needed) and saute until fragrant. Add the bell peppers and saute for 1 minute scraping up browned bits from the bottom of the pan.
- Place the meat back in the Instant Pot with the remaining ingredients; broth, diced tomatoes, rice, chili powder, cumin, salt and black pepper. Mix until combined. Then, place the lid on the Instant Pot and close the steam vent.
- Select MANUAL mode and set the pressure to HIGH for 10 minutes. It may take the Instant Pot about 15 minutes to reach pressure.
- Once cooked, allow the steam to naturally release for 10 minutes, then quick release manually (carefully) allowing the steam to escape. Stir the soup in the Instant Pot and adjust the seasonings and amount of broth, if desired.
- Serve hot and garnish with torn fresh cilantro, jalapeño slices, and/or avocado slices.
- Store soup in an airtight container in the fridge for up to 4 days.
STOVE TOP OPTION
- Heat a large stock pot to medium. Add the oil. Once it starts sizzling add the steak and brown for 4 minutes, flipping once. Remove the meat from the pot and set aside for 2 minutes. Slice meat once has rested. If using stew meat, skip the resting.
- Add the garlic and onion to the pot and saute until fragrant. Add the bell peppers and saute for 1 minute scraping up browned bits from the bottom of the pan. Add the sliced steak meat back into the pot along with tomatoes, spices, rice, and broth. Mix together.
- Bring to a boil, then cover and simmer medium-low for about 20-25 minutes until the rice is tender. Taste and adjust if needed.
- Serve and garnish with cilantro, jalapeño, avocado.
Notes
Substitute Tips – 2 cups cauliflower rice (1 small head, grated) can be substituted for the rice. If using cauliflower rice, bake for 15 first at 400F for a crispier texture. Mix into the soup after pressure cooking. To reduce sodium, use no salt added canned tomatoes and reduced sodium chicken or beef broth.
Serving Tip – The rice will continue to expand as the soup cools, more broth may be needed when serving or reheating leftovers.
Storage Tips – The soup can be stored in the freezer for up to 3 months. To reheat, thaw in the fridge overnight or defrost in the microwave using the defrost setting in a microwave-safe dish. Once defrosted, transfer to the stove and warm, stirring occasionally for even heating.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: pressure cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup soup with rice
- Calories: 302
- Sugar: 5.5 g
- Sodium: 718.9 mg
- Fat: 7.4 g
- Saturated Fat: 1.8 g
- Carbohydrates: 34.4 g
- Fiber: 2.5 g
- Protein: 25.1 g
- Cholesterol: 46.9 mg
