Ingredients

The following ingredients have 4 Servings
  • 12 ounce sirloin steak or two 5–6 ounce steaks. *See notes for other options.
  • 1 teaspoon minced garlic or 3 cloves
  • 1 Tablespoon oil
  • 1 cup 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 cups cauliflower rice  (1 small head with stem removed, see notes for easy prep)
  • 1 bell pepper, diced
  • 1/2 teaspoon ground cumin
  • pinch of chili powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 4 cup chicken broth or chicken stock (gluten free)
  • 1 cup fresh (torn) cilantro (about 1 small bunch)
  • 1 jalapeño, sliced. 
  • avocado slices and optional peppercorns to garnish

Instruction

  • Trim excess fat from steaks. Keep some fat around edges for searing.  Set aside.
  • Plac instant pot on sauté setting. Place the steak, garlic, and oil in the instant pot.
  • Brown meat with garlic and oil on sauté mode for 2 to 3 minutes, flipping once.
  • Remove from instant pot and let the steak rest for 2 minutes. Slice meat pieces.
  • Place the meat back in the instant pot, and add in the remaining ingredients; salsa, tomatoes, cauliflower rice, bell pepper, cumin, chili powder, salt/pepper, and broth. Mix until combined. Then, place the lid back on the instant pot.
  • Press Manual mode pressure cook. Cook for 12 -15 min. 15 minutes for thick steak and 12 for thinner steak. Set to slow release for 5 minutes, then quick release. (Quick release works just as well just be sure to keep it on warm mode after pressure is released.)
  • Stir ingredients in the instant pot. Adjust seasonings, if desired, while the soup is still warm.
  • Serve hot and garnish with torn fresh cilantro, jalapeño slices, avocado slices, and peppercorn.
  • 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 using stew meat, skip the resting.
  • Add the vegetables (cauliflower rice and bell pepper) to the pot, sauté for 2 minutes on medium. Add the sliced steak meat back into the pot along with salsa, tomatoes, spices, and broth. Mix together.
  • 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