Keto Fajita stew is a quick and easy way to get all the flavors and textures of a cheesy fajita with almost none of the carbs. This recipe can be made in large batches in advance to make a bunch of meals. Using your instant pot or pressure cooker this can come together in a snap and be kept in the fridge until ready to make.

Why the Instant Pot / Pressure Cooker?

If you are not using a pressure cooker, you are really missing out. This fajita stew is only one simple recipe that you can make in it. It can make even the toughest cuts of meat tender and delicious. It can also make large quantities of food with very little preparation. It is perfect for the working family as it can also be used as a slow cooker to set the meal up and let it ride, coming home to a great meal.

More Recipes To Pair with this Keto Fajita Stew

Keto Cauliflower Mashed – https://ketoto.me/cheesy-cauliflower-mashed-keto-low-carb/

Keto Lo Mein – https://ketoto.me/keto-pork-lo-mein/

Zoodles – https://ketoto.me/zoodles/

Keto Fajita Stew Print This Nutrition facts: 293 calories 6 Net Carbs Rating: 5.0 /5 ( 1 voted ) Ingredients 1 tbsp coconut oil

2 lbs fajita meat (I used thin sliced flank steak)

1 jalapeno

1 medium yellow onion

2 cloves of garlic

1 container mushrooms

3 bell peppers

2 tbsp taco seasoning (1 packet if using store bought)

2 cups beef broth

1-2 tsp xanthan gum

Salt to taste Instructions Set your instant pot to saute. Melt your coconut oil. Add your fajita beef in batches, brown on all sides and remove. It is important to work in small batches and not overcrowd the pot. Slice onions, jalapeno and garlic and add the onions and jalapenos to the pot. If there is not enough liquid from the beef, you may need to add more oil. Cook until the onions are translucent then add sliced garlic and cook until fragrant. Add the bell peppers, mix well and cook for 2-3 minutes. Sprinkle the taco seasoning over the vegetables and mix to combine. Add the beef back to the pot and mix well. Cover the beef and vegetables with beef stock. Cook under pressure for one hour and let it release naturally. Remove the lid and sprinkle xanthan gum over the stew, mix well and adjust salt to taste. Place the lid back on and slow cook until ready to serve (at least 1 hour). *I recommend serving over cauliflower rice with sour cream, and cheese on top! Macros (Makes 8 Servings): Calories: 293

Protein: 37.5

Fat: 12.3

Net Carbs: 6

Total Carbs: 9 Equipment Used: Instant Pot - https://amzn.to/2MuAHaU

Text Recipe with Pictures

Set your instant pot to saute. Melt your coconut oil. Add your fajita beef in batches, brown on all sides and remove. It is important to work in small batches and not overcrowd the pot.

Slice onions, jalapeno and garlic and add the onions and jalapenos to the pot. If there is not enough liquid from the beef, you may need to add more oil.

Cook until the onions are translucent then add sliced garlic and cook until fragrant. Add the bell peppers and mushrooms, mix well and cook for 2-3 minutes.

Sprinkle the taco seasoning over the vegetables and mix to combine. Add the beef back to the pot and mix well.