Chili lime steak and avocado bowl recipe

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  • Yield: 5 Servings


  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon minced garlic
  • 1½–2 pounds of fajita steak strips or skirt steak (cut into cubes)
  • 1 tablespoon water
  • 2 teaspoons lime juice
  • ½ teaspoon chili powder
  • ½ teaspoon sea salt
  • ½ teaspoon cracked pepper
  • 1 teaspoon Cholula, or your favorite hot sauce
  • 2–3 diced avocados
How to Make It
  1. Turn your IP on Sauté and add olive oil. Once hot, add garlic and cook until a golden color. Then add all remaining ingredients (except avocados), and mix well with wooden spoon.
  2. Lock lid, close vent, and cook on Manual High Pressure for 10 minutes.
  3. After 10 minutes, do a QPR. Once pressure is released, press Cancel and remove lid.
  4. Press Sauté button, and stir the meat to break it up into little chunks.
  5. Keep on Sauté mode until liquid has been reduced by half.
  6. Allow to cool and serve in a bowl. Surround the meat with your diced avocado.

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