THM Pepper Steak Instant pot and stove top

I'm not sure if this is even Pepper Steak, but my family really liked it, so call it what you want!  :)

Instant Rice (I used 3 Cups for my family)
1 pkg stew meat, sliced (I probably need to do a 2nd package next time)
2 red bell peppers
1 green bell pepper
1 red onion, sliced
1/2 c. soy sauce
2 tsp garlic, minced
1/2 tsp ground ginger
green onions
2 TB. Super Sweet (THM plan)
1/4 c. water
Sesame Oil
Olive Oil

1.)  Turn on the Saute function in the IP.  Add olive oil and saute the garlic, green onions and ginger.  Add the beef.  Lightly brown it. 

2.)  Prepare and cook the Rice

3.) To the Instant pot:  Add soy sauce, water, sweetener, salt and pepper.  Turn manual power on.  Adjust to 7 minutes.

4.)  On stove top.  Heat up sesame oil and olive oil.  Add onion and saute until starting to go translucent.  Add the bell peppers and cook until IP goes off. 

5.)  Add the beef and sauce to the stove top.  Mix together well.

6.)  Serve over rice.

Spanish Rice

nstant Pot Spanish Rice

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Here's a super fast and easy Instant Pot Spanish Rice that can be made in a jiffy in your Pressure Cooker.  Make any night ... a tasty Mexican Dinner night!

Course: Side Dish

Cuisine: Mexican

Author: Chuck Underwood

Ingredients

• 1/2 small Onion
• 1/2 small Red Bell Pepper
• 1 1/2 cups White Rice
• 2 cups chicken or beef Broth low sodium
• 1/2 tsp Chili Powder
• 1/4 tsp Ground Cumin
• 1 cup Salsa

Instructions

1. Chop 1/2 small Onion and 1/2 Red Bell Pepper and add to your IP
2. Add just enough chicken/beef Broth to bottom of pan to prevent sticking and using the SAUTE mode, LESS setting.... sauté the veggies until soft.  

   (Use the + or - buttons to adjust the heat settings, LESS, NORMAL, MORE)
3. Add 2 cups of Broth and the spices and stir to combine. 
4. Rinse your rice well until the water runs clear, than add to your IP.  

   Stir to combine. 
5. Add 1 cup of your favorite Salsa to the center of the pot and DO NOT STIR.  

   Tomatoes scorch easily and we want to prevent them from sitting on the bottom or sides of the pot. 
6. Attach lid, make sure vent is turned to SEALING, and cook on MANUAL mode, LOW PRESSURE, for 10 minutes. 
7. Allow to depressurize before removing lid.
8. Fluff rice with fork and serve. 

Sticky Chicken

Yum, yum, YUMMMM!!  We love this!

1/2 c. butter
1/2 c. honey
1 tsp. salt
1 tsp. curry powder
1/2 c. prepared mustard (start with 1/4 c. and add to taste)
3 lbs. chicken, cut up (*I use chicken breast or chicken tenderloins..lots!)
1/2 tsp. garlic powder

1. Preheat oven to 375*.
2. Melt butter, honey, salt, curry powder, mustard and garlic. 
3. Place chicken in a baking dish and pour sauce over it. 
4. Bake, uncovered for 1 hour.  Turn at least once and baste often.
5. Chicken should be glazed.

We eat this on top of rice.

Fajita Bowls

1 lb. steak or chicken
1 can diced green chilies
2 cloves garlic
1/2 c. beef broth
1 pkg. fajita seasoning, divided (*see below)
2 TB. vegetable oil or EVOO
1 onion, thinly sliced
1/2 green bell pepper, thinly slice
1/2 red bell pepper, thinly slice
1 pkg Spanish rice
1 can beans, drained and rinsed (I used black beans)
Flour tortillas

optional:
avocado and cheese

1. Slice meat into thin strips.  Place meat, chilies, garlic, broth, 1 TB fajita seasoning in a large plastic Ziploc bag. (Press air out) Marinade for 1 hour
2. Heat oil in a large skillet.  Drain some of the marinade and add the steak to the skillet.
3. Stir-fry until brown and cooked through.  Stir in remaining fajita mix. Add onion and peppers.
4. Prepare Spanish rice.  Add beans and stir together with rice until hot.

To prepare bowls:
Place tortilla inside the bowl.
On top put the rice/bean mixture to bowl.
Then add meat/peppers/onions.
Top with sliced avocado and/or cheese

*Fajita seasoning

Mexican Bean and Rice Salad

Disclaimer: I really, REALLY love the taste of cumin, lime juice, etc. If you don't..you may not like this.
I had some leftover brown rice from the Asian BBQ Chix and didn't want Fried Rice...this was pretty good. I wouldn't recommend serving this with the Wet Burrito. The flavors didn't blend well enough for us.


1 C cooked brown rice
1 (15 oz) can of kidney beans, rinsed and drained
1 (15oz) can of black beans, rinsed and drained
1 (15.25 oz) can whole kernal corn, drained
1/2 small onion, diced (I used dried onions)
1/2 green bell pepper, diced (omitted this b/c I didn't have one)
1 jalapeno pepper, seeded and diced (omitted this too, but used tabasco sauce**)
1/2 lime, zested and juiced (used lime juice from a bottle)
2 TB. chopped cilantro leaves (used dried and used much less)
1/2 tsp. minced garlic
3/4 tsp. ground cumin
salt to taste

-Add all ingredients in a bowl. Toss to mix well. Sprinkle with salt to taste.
-Put in fridge for an hour to blend, toss well and then serve.

*I added a bit more lime and pepper.
**Adding Tabasco changes the flavor a bit.

Spanish Rice

Buy a Rice-A-Roni Spanish Rice box and follow directions.

HOT TACO RICE

1 lb. Ground beef
1 onion, chopped
1 ½ c. medium salsa
1 chicken bouillon cube (crushed) or 1 tsp. chicken granules
1 (8 oz) can tomato sauce or more to taste
Cooked Rice
Garnishes: Tortilla chips, cheddar cheese, tomatoes, sliced black olives, sour cream.

Brown beef and onion in a skillet. Add salsa, tomato sauce, and bouillon cube. Bring to a full boil; cover, reduce heat and simmer for 5 minutes. Meanwhile prepare rice as directed on package. Serve beef mixture over rice and top with desired garnishes.

Extra Tidbit:
I got this recipe from a friend and haven't changed much other than adding MORE tomato sauce. This has a little kick to it from the salsa and even my kids will eat it when they dip their chips into it. YUM!