Pressure Cooker Portobello Mushroom Fajita Bowls
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
- 2 red bell peppers Blade A, noodles trimmed
- 2 green bell peppers Blade A, noodles trimmed
- 1 large onion Blade A, noodles trimmed
- ¼ teaspoon cayenne pepper
- 1 teaspoon chili powder
- ¼ teaspoon paprika
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ¼ teaspoon cumin
- ¼ teaspoon oregano
- salt and pepper
- 1 15oz can diced tomatoes
- 12 oz Portobello mushrooms sliced into 1” thick strips
- 1 avocado peeled, pitted, and cubed
- 2 cups cooked quinoa
- 1 cup romaine lettuce chopped
- 1 lime
- to garnish: chopped cilantro
Place the stainless steel insert in your pressure cooker. Add the bell peppers and onions. Add the cayenne, chili powder, paprika, smoked paprika, onion powder, cumin, oregano, season with salt and pepper and toss well. Pour over the tomatoes and toss again. Add the Portobello mushrooms and gently toss, trying not to break the mushrooms (you can just do this with your fingers to be more gentle.)
Cover and cook on high pressure for 8 minutes.
Meanwhile, prepare the bowls. Divide the avocado, quinoa and lettuce into 4 bowls. Quarter the lime.
Once the time is finished, let the pressure release naturally and then, open up. Using tongs or a slotted spoon, divide the fajita mixture onto the prepared bowls, garnish with cilantro, and serve with limes.