This Mexican Beef and Zucchini Skillet is the perfect meal to make on a busy weeknight – it’s something I came up with quickly one night based on what we had available in our refrigerator and gave me a chance to use up an abundance of zucchini.
Even better, it whips up quite fast in the skillet and even faster in the Instant Pot.
Leftovers are perfect used the next morning stirred into diced potatoes and topped with an egg, over easy of course, and a little salsa. You could even throw in some Hatch green chiles for added measure – depending on your audience.
Besides, who doesn’t love green chiles?!
We started with a pound of ground beef, that we browned on saute mode in the Instant Pot, along with our favorite spices, and seasoned with salt. Once the ground beef is broken up and browned, we added a bell pepper, onion, sliced zucchini, and a can of diced tomatoes with green chiles.
I usually peruse my fridge to see what I have that would work well and go from there – feel free to adapt based on the items you have in yours.
Throw the lid on the Instant Pot and set the pot for 3 minutes at high pressure. There is no need to add extra liquid to the Instant Pot – the natural juices from the beef, and the liquid from the canned tomatoes are sufficient to bring the pot to pressure.
Once it beeps, immediately do a quick release and season the skillet with additional spices or salt, then serve it on rice or as is next to baked potatoes. Leftovers keep incredibly well and are quite amazing when added to diced potatoes for breakfast.
*Always opt for local, organic ingredients if at all possible, in addition to pastured beef from a local farm in your area.
(Find over 100 yummy Instant Pot Recipes – everything from breakfast to Mexican food, sides and more!)