Instant Pot Calabacitas

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Ingredients

  • 1 Tbsp olive oil
  • 1 pound of meat, sliced or diced into bite size pieces
  • 1 Tbsp taco seasoning
  • 1 tsp oregano
  • ⅛ tsp cumin
  • 1 cup onion, chopped
  • 4 small calabacitas or 2 large zucchini squash
  • 1 can ROTEL diced tomatoes and green chiles
  • 1 can whole kernel corn, drained
  • 1 Tbsp corn flour
  • Mexican cheese, avocado, tostadas (optional)

Instructions

  1. Set IP to SAUTÉ and preheat oil for 3-5 min until shimmering.

  2. Add meat, season with salt, pepper and seasonings. Stir fry for 5-8 min or until meat is no longer pink. Mix in onions and cook for 3-5 min until translucent. Mix in squash and cook for 3-5 min until liquids start to release.

  3. Cover with lid on SEAL and STEAM for 0 mins. When done, quick release and remove lid.

  4. Mix in tomatoes and corn. Reserve some liquid and fully dissolve the corn flour, then add starch slurry to the pot and mix well.

  5. Lower heat to a simmer and cook for 10-15 minutes. Turn off from heat.

  6. Serve with Mexican cheese, avocado slices and tostadas.

Sources

https://dirtroadscrapper.blogspot.com/2012/10/calabacitas.html

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