½cupno-salt-added or low-sodium beef broth (see note)
1mediumred onion, sliced (not too thin)
3bell peppers (see note)
Add-ins: guacamole, salsa, cheese, beans, rice, lime, etc.
Slice the beef thinly against the grain. Place in a bowl.
In a small bowl, whisk together the lime juice, seasonings, and garlic. Add to beef and toss until well-coated.
Set instant pot to saute function. Add oil and beef and saute for about 2-3 minutes, working in batches until just barely browned. Hit CANCEL.
Add stock. Using a wooden spoon, scrape any browned bits from the bottom of the pot completely to avoid getting a burn notice.
Add onion. Do not stir. Add thick strips of bell peppers for baby. Close lid and set valve to sealing pressure. Pressure cook on high for 4 minutes. Note: it will take about 7-8 minutes to come to pressure.
Once it beeps, quick release by turning the vent to venting position.
Quickly remove the bell peppers (they will be very soft at this point). The IP setting should automatically be at "keep warm." Add the thinly sliced bell peppers. Place the lid on IP (no need to lock it in). The vegetables will continue to steam from residual heat.
Steak - Slice into strips about 2 inches in length, and about the width of a thumb. Bell peppers - they must be cooked super soft and sliced into the right size for babies. To achieve this, first slice several bell peppers into thick strips to make them easier for babies to grab.Like with the steak, aim for about 2 inches in length, and about the width of a thumb. Then add them to the recipe alongside the onions and pressure cook.Broth - You need to add some liquid for the pressure to build up without getting a burn notice. The onions will release some juices as well. Don't toss out the excess liquid though! Store it with the leftovers to keep the steak juicy. You can also pour over rice, cooked veggies, etc.