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Instant Pot Mexican Style Beef and Rice

This Instant Pot Mexican Style Beef and Rice is a quick and easy one pot dinner that's perfect for busy nights when you want something comforting and flavorful. Made with ground beef and rice, this Tex Mex inspired casserole comes together fast in the pressure cooker and delivers bold, familiar flavors the whole family loves.

It's the kind of Instant Pot dinner recipe that feels hearty and satisfying without a lot of effort.

two white bowls of instant pot mexican style beef and rice next to a small white bowl of chopped cilantro and a small white bowl of shredded cheddar cheese.

Designed as a gluten free Instant Pot recipe, this Mexican beef and rice casserole is ideal for weeknight dinners or a simple family supper. Everything cooks together in one pot, creating a cozy rice casserole with tender beef and classic Mexican style seasoning.

If you're looking for an easy ground beef dinner in the Instant Pot that's reliable, filling, and crowd pleasing, this recipe is a go to favorite.

For more Instant Pot recipes try: The Best Gluten Free Instant Pot Recipes

If you are looking for more beef recipes try: 10 Easy Gluten Free Beef Recipes

two white bowls of instant pot mexican style beef and rice next to a small white bowl of sour cream and a small white bowl of shredded cheddar cheese.
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Ingredients

Instructions

Set your Instant Pot to saute. Add the olive oil and ground beef. Break up the ground beef and cook until almost done.

Add the spices and stir to combine. Add the onion, garlic and peppers. Cook about 4 minutes until they are tender.

Add the tomato paste, corn, and chicken broth. Stir to mix the ingredients completely. Then add the rice evenly on top, but do not stir so it doesn't burn on the bottom.

Place your lid on the pressure pot and set the manual setting to cook for 18 minutes.

Let the Instant Pot slow release the steam after the cook time to make sure your rice is completely cooked and the mixture isn't soupy.

After the steam has slow released take the lid off the Instant Pot and add half the cheeses. Stir the cheese into the rice mixture.

Dish up the Instant Pot Mexican Style Beef and Rice and serve with the rest of the cheese sprinkled on top.

Supplies

Recipes You Might Also Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Instant Pot Mexican Style Beef and Rice

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  • Author: Elaine VanVleck
  • Total Time: 33 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
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Description

This one pot Instant Pot Mexican Beef and Rice recipe is gluten free and healthy. It is simple to make with ground beef for a weeknight dinner. This recipe is an easy way to get a complete meal with meat and rice quickly and inexpensively.

Ingredients

Scale

Instructions

Set your Instant Pot to saute. Add the olive oil and ground beef. Break up the ground beef and cook until almost done.

Add the spices and stir to combine. Add the onion, garlic and peppers. Cook about 4 minutes until they are tender.

Add the tomato paste, corn, and chicken broth. Stir to mix the ingredients completely. Then add the rice evenly on top, but do not stir so it doesn't burn on the bottom.

Place your lid on the pressure pot and set the manual setting to cook for 18 minutes.

Let the Instant Pot slow release the steam after the cook time to make sure your rice is completely cooked and the mixture isn't soupy.

After the steam has slow released take the lid off the Instant Pot and add half the cheeses. Stir the cheese into the rice mixture.

Dish up the Instant Pot Mexican Style Beef and Rice and serve with the rest of the cheese sprinkled on top.

Notes

You may also want to serve with avocado slices, black olives, fresh tomatoes, salsa and/or sour cream.

You can also use beef broth in place of the chicken broth.

  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Meals
  • Method: Instant Pot
  • Cuisine: Gluten Free

Frequently Asked Questions

Can I make Mexican style beef and rice in the Instant Pot?

Yes! It is such a simple and quick weeknight meal. Make sure you defrost the meat the night before to save time defrosting. Then simply brown your meat, add your ingredients and cook for 15 minutes.

This recipe needs to slow release, so add another 10 minutes for that. You should have dinner ready to eat in 30 minutes. I love to set this recipe to cook and then get on the treadmill to get my exercise in while dinner is cooking.

Could I use this recipe to make Mexican style beef and rice burritos?

Yes! I love to do this will the leftover the second night. We eat this plain with cheese and sour cream the first night and then the second night I serve it with tortillas, lettuce, fresh tomatoes, avocado and black olives to make burritos or a salad.

I love a recipe that can last for two nights at our house. We are serving two adults with generous servings, so this should also work for two adults with two small children.

Gluten Free Biscuits and Gravy Casserole

This easy breakfast recipe for gluten free biscuits and gravy casserole uses sausage gravy and buttermilk biscuits. This gluten free breakfast casserole is baked and comes out of the oven ready to serve. The white gravy is made without cornstarch while still being creamy and delicious!

a white baking dish of gluten free biscuits and gravy casserole next to plates and a small bowl of black pepper.

This gluten-free breakfast casserole is a twist on the classic biscuits and gravy dish, made completely gluten-free to accommodate dietary needs without compromising on flavor.

It's an easy-to-make biscuits and gravy bake that brings together the best of both worlds-sausage gravy and flaky biscuits-in one convenient dish.

Whether you're hosting a weekend brunch or looking for a filling family breakfast, this casserole is sure to satisfy. It's a simple and savory breakfast casserole that brings the taste of Southern comfort food into your kitchen with ease, making it the perfect gluten-free brunch option for any occasion.

If you are looking for more sausage recipes try my Creamy Sausage Bean Dip, my Gluten Free Sautéed Brussels Sprouts with Sausage, my Gluten Free Instant Pot Sausage and Kale Soup or my Gluten Free Sausage, Kale and Potato Skillet.

For more breakfast recipes try: Gluten Free Breakfast Recipes

two white plates of gluten free biscuits and gravy casserole nexts to a white baking dish and a small bowl of black pepper
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Ingredients

Instructions

Preheat your oven to 350 degrees.

In a large skillet or frying pan heat the olive oil on medium high heat. Add the turkey sausage and cook until completely done. Sprinkle the gluten free flour over the meat to absorb the grease and juices.

Pour the milk, salt and pepper over the sausage mixture and stir together. Pour the sausage mixture into a 9x13 baking dish.

In the bowl of your stand mixer add the gluten free flour, baking powder, salt, pepper, buttermilk and egg. Mix together just until blended. The biscuit mixture will be very sticky.

Using a tablespoon dollop equal size portions of the buttermilk biscuit dough over the sausage gravy mixture.

Bake at 350 degrees for 30 minutes or until the sausage is bubbling and the biscuits are done.

Supplies

Frequently Asked Questions

Can this casserole be made ahead of time?

Yes, you could make the gravy portion of this casserole ahead of time, pour it into the baking dish and then cover and refrigerate overnight. Then, before you want to make the casserole the next morning you could quickly mix together the biscuits for the top.

If you do refrigerate the white sausage gravy overnight you may need to add 5 more minutes to the baking time. The casserole will be done when the gravy is bubbling and the biscuits are cooked through.

How do I make gluten free biscuits and gravy casserole?

This gluten free breakfast casserole recipe is so easy to make! In a 12-inch frying pan on your stovetop add the olive oil and breakfast sausage. Cook the breakfast sausage until there isn't any pink and it is done. Sprinkle the gluten free flour overtop to soak up the excess grease and juices.

Pour the milk, salt and pepper over top. Stir to combine. Pour the gravy mixture into a 9x13 baking dish.

To make the buttermilk biscuits add the gluten free flour, baking powder, salt, pepper, buttermilk and eggs in the bowl of your stand. Mix just until the ingredients are blended together. The dough will be really sticky!

Using a tablespoon dollop the gluten free buttermilk biscuit dough over the sausage gravy evenly. Bake at 350 degrees for 30 minutes or until the gravy is bubbling and the biscuits are done.

More Recipes You Might Enjoy

Gluten Free Tater Tot Breakfast Casserole
Gluten Free Apple Cinnamon French Toast Casserole
Gluten Free Air Fryer Apple Fritters
Gluten Free Millet Drop Biscuits
Gluten Free Pumpkin Spice Pancakes

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Biscuits and Gravy Casserole

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  • Author: Elaine VanVleck
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
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Description

This easy breakfast recipe for gluten free biscuits and gravy casserole uses sausage gravy and buttermilk biscuits. This gluten free breakfast casserole is baked and comes out of the oven ready to serve. The white gravy is made without cornstarch while still being creamy and delicious!

Ingredients

Scale

Gravy:

Buttermilk Biscuits:

Instructions

Preheat your oven to 350 degrees.

In a large skillet or frying pan heat the olive oil on medium high heat. Add the turkey sausage and cook until completely done. Sprinkle the gluten free flour over the meat to absorb the grease and juices.

Pour the milk, salt and pepper over the sausage mixture and stir together. Pour the sausage mixture into a 9x13 baking dish.

In the bowl of your stand mixer add the gluten free flour, baking powder, salt, pepper, buttermilk and egg. Mix together just until blended. The biscuit mixture will be very sticky.

Using a tablespoon dollop equal size portions of the buttermilk biscuit dough over the sausage gravy mixture.

Bake at 350 degrees for 30 minutes or until the sausage is bubbling and the biscuits are done.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast Casserole
  • Method: Baking
  • Cuisine: Gluten Free

Top Tip

We enjoy this gluten free biscuits and gravy casserole for breakfast, brunch or dinner. I use Italian turkey sausage in the recipe because I like the flavor and I can get a brand that doesn't have nitrates. But, you can use whatever type of sausage that works for you.

Pork Tenderloin with Prune Sauce

This pork tenderloin with prune sauce is an elegant dinner that comes together with simple ingredients. Seared until golden, then baked until juicy, the pork gets topped with a tangy sweet sauce made from dried plums and balsamic vinegar. It looks like it took hours, but it's ready in under an hour.

a cream platter of pork tenderloin with prune sauce next to a stack of plates and a small white bowl of sauce

I love to make this recipe for holidays and gatherings. It's easy to make and always well loved for meals. It's easy to pair any vegetable side dishes with this to make a complete meal.

If you are looking for side dishes you might enjoy my Gluten Free Zucchini Squash and Corn Casserole, my Easy Fried Frozen Corn, my Cheesy Slow Cooker Creamed Corn, or my Pineapple Coleslaw.

You can find all of my meal recipes here: Gluten Free Meal Recipes

a cream platter of pork tenderloin with prune sauce next to a plate of tenderloin and a small white bowl of dried plums
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Why You'll Love This Recipe

  • Tangy, sweet sauce made from simple pantry ingredients
  • Dutch oven keeps the pork juicy while it bakes
  • Elegant enough for holidays, easy enough for a weeknight
  • Ready in under an hour

Ingredient Notes

  • Dried prunes break down into a rich, slightly sweet sauce as they simmer with the balsamic vinegar and chicken broth.
  • Letting the pork rest after it comes out of the oven is what keeps it juicy, the juices redistribute through the meat instead of running out when you slice it right away.

Serving Suggestions

This pairs wonderfully with mashed potatoes, rice, or roasted vegetables to soak up the extra sauce. Any of the side dishes linked above make a great addition to round out the meal.

Storage and Freezing

Store the leftovers in an air tight container in the refrigerator for up to 5 days. Store the pork and sauce separately if possible.

To freeze, wrap the cooled pork tightly in plastic wrap and place in a freezer safe bag or container for up to 3 months. Freeze the sauce separately in its own container. Thaw both in the refrigerator overnight before reheating.

Top Tip

To reheat the pork tenderloin place a piece of pork on your plate and cover with a damp paper towel. In the microwave heat for 30 seconds. Pour sauce over the pork and heat for another 15-20 seconds without the paper towel.

Frequently Asked Questions

How do you keep pork tenderloin from drying out?

First, it's important to sear the pork tenderloin on all sides in oil before putting it in the oven to bake. Next, make sure the pork loin is facing with the fat side up. The fat will melt and baste the meat as it cooks.

I also like to cook my pork tenderloin in a dutch oven with the lid on. This allows the moisture to stay in the pan and helps the meat not to dry out. If you don't have a dutch oven you can cover your baking dish with tin foil.

Should you sear pork tenderloin?

Yes! Searing the pork tenderloin on all sides before putting it in the oven to bake will help keep the juices in and help you have moist and tender meat.

I put my dutch oven on the stove top over medium high heat. I put about two tablespoons of olive oil in the pan and let it heat up a bit. While the oil is heating I pat my spices into the pork tenderloin.

Then, I carefully put the meat into the pan. I let each side brown in the oil before rotating to the next side. Once all sides are browned I put the pork tenderloin in the oven to finish cooking.

What temperature should pork tenderloin be cooked to?

The USDA recommends cooking whole cuts of pork like tenderloin to at least 145°F, followed by a 3 minute rest. This recipe calls for a slightly higher temperature of 155°F for a more well done result, so feel free to pull it a little earlier if you prefer it juicier.

Can I substitute the prunes with another dried fruit?

Yes. Dried apricots or dried cherries both work well in place of prunes if you'd like to switch up the flavor of the sauce.

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Pork Tenderloin Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Pork Tenderloin with Prune Sauce

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  • Author: Elaine VanVleck
  • Total Time: 1 hour
  • Yield: 3 pound Pork Tenderloin 1x
  • Diet: Gluten Free
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Description

This pork tenderloin with prune sauce is a simple yet impressive dinner, seared and baked until juicy, then topped with a tangy balsamic prune sauce. It's an easy dish for holidays and gatherings, but simple enough for a weeknight too. Serve it sliced into medallions with your favorite side dishes.

Ingredients

Scale

Pork Tenderloin:

Prune Sauce:

Instructions

Heat your oven to 350 degrees.

In your dutch oven over medium high heat add the olive oil. Let it heat up while you pat the salt, pepper, garlic powder and ground mustard into the pork tenderloin.

Carefully place the tenderloin into the heated dutch oven. Sear on each side until browned. This should take about 10 minutes total.

Put the lid on the dutch oven and cook at 350 degrees for 30-40 minutes or until the internal temperature of the thickest part of the tenderloin is at least 155 degrees.

Carefully remove the pork tenderloin from the hot pan and place on a cutting board to rest.

While the meat is resting make the prune sauce. In a 2 quart saucepan over medium heat add the olive oil and butter. Add the onion and saute until translucent, about 3 minutes.

Add the prunes, chicken broth, balsamic vinegar and salt. Bring the mixture to a simmer and reduce heat to medium low. Cook until the mixture reduces to a sauce, about 5 minutes.

Cut the pork tenderloin into medallions and serve with prune sauce over top.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

Notes

If you reduce your prune sauce too much add 1-2 tablespoons of chicken broth to thin.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Meat
  • Method: Oven Baked
  • Cuisine: American

Pork Tenderloin Ingredients

Instructions

Heat your oven to 350 degrees.

In your dutch oven over medium high heat add the olive oil. Let it heat up while you pat the salt, pepper, garlic powder and ground mustard into the pork tenderloin.

Carefully place the tenderloin into the heated dutch oven. Sear on each side until browned. This should take about 10 minutes total.

Put the lid on the dutch oven and cook at 350 degrees for 30-40 minutes or until the internal temperature of the thickest part of the tenderloin is at least 155 degrees.

Carefully remove the pork tenderloin from the hot pan and place on a cutting board to rest.

While the meat is resting make the prune sauce. In a 2 quart saucepan over medium heat add the olive oil and butter. Add the onion and saute until translucent, about 3 minutes.

Add the prunes, chicken broth, balsamic vinegar and salt. Bring the mixture to a simmer and reduce heat to medium low. Cook until the mixture reduces to a sauce, about 5 minutes.

Cut the pork tenderloin into medallions and serve with prune sauce over top.

Gluten Free One Pot Hamburger Helper Copycat

This easy, homemade gluten free one pot hamburger helper copycat recipe is perfect for weeknight meals! It uses ground beef, gluten free macaroni noodles and cheese. This one skillet burger casserole is so simple and quick for dinner.

a dutch oven and two white plates of gluten free one pot hamburger helper copycat casserole

If you are looking for more easy gluten free meals you might also enjoy my Gluten Free Creamy Beef and Mushroom Pasta, my Gluten Free Slow Cooker Spaghetti, my Gluten Free Instant Pot Chicken & Dumplings, my Gluten Free Chicken Parmesan Pasta Casserole, or my Gluten Free Taco Casserole.

I also have a round up of my favorite gluten free beef recipes here: 10 Easy Gluten Free Beef Recipes

a dutch oven and two white plates of gluten free one pot hamburger helper copycat casserole
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Ingredients

Instructions

In a large 6-quart dutch oven over medium heat add the olive oil and begin to brown the ground beef. After most of the ground beef is cooked with just a little pink showing add the onion and minced garlic. Cook for a couple more minutes until the onion is translucent. 

Add the salt, pepper, chili powder and paprika and cook for about one minute.

Add the elbow pasta, beef broth and milk to the mixture. Bring to a gentle boil and simmer for 7-8 minutes stirring often until the pasta is el dente. I like to test my pasta with a fork to make sure I can easily cut it in half and there isn't any crunch left to the pasta.

Remove the dutch oven from heat and stir in the shredded cheese, Worcestershire sauce, ketchup and mustard until well blended and creamy.

Serve immediately.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free One Pot Hamburger Helper Copycat

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy, homemade gluten free one pot hamburger helper copycat recipe is perfect for weeknight meals! It uses ground beef, gluten free macaroni noodles and cheese. This one skillet burger casserole is so simple and quick for dinner.

Ingredients

Scale

Instructions

In a large 6-quart dutch oven over medium heat add the olive oil and begin to brown the ground beef. After most of the ground beef is cooked with just a little pink showing add the onion and minced garlic. Cook for a couple more minutes until the onion is translucent. 

Add the salt, pepper, chili powder and paprika and cook for about one minute.

Add the elbow pasta, beef broth and milk to the mixture. Bring to a gentle boil and simmer for 7-8 minutes stirring often until the pasta is el dente. I like to test my pasta with a fork to make sure I can easily cut it in half and there isn't any crunch left to the pasta.

Remove the dutch oven from heat and stir in the shredded cheese, Worcestershire sauce, ketchup and mustard until well blended and creamy.

Serve immediately.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Meals
  • Method: Stove Top
  • Cuisine: Gluten Free

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Frequently Asked Questions

What side dish goes well with this recipe?

Steamed vegetables are a great side dish with this recipe. My seven layer salad or easy pea salad would also be really great options for a side dishes.

What type of pot should I use for this recipe?

I use my 6-quart cast iron dutch oven to make this recipe. This allows me to brown the meat and saute the onions all in one pot. Then I just add the rest of the ingredients and simmer until the meal is done.

I don't think you need an expensive dutch oven for making meals. This Lodge dutch oven or this Beautiful dutch oven are also really great choices.

Gluten Free Air Fryer Fajitas

These Gluten Free Air Fryer Fajitas are one of my favorite quick weeknight dinners because they are ready in just 27 minutes, require almost no cleanup, and taste so good that my family requests them constantly. Steak strips with red, orange, and yellow bell peppers and onion get tossed in a homemade fajita seasoning of chili powder, smoked paprika, cumin, garlic powder, and oregano and then air fried at 390 degrees for 12 minutes.

Everything comes out perfectly cooked with beautifully caramelized peppers and juicy tender steak every single time.

three white bowls of air fryer gluten free fajitas over jasmine rice

I love serving these in a bowl over jasmine rice with a big scoop of guacamole on top but they are equally delicious in gluten free tortillas with all your favorite fajita toppings.

The homemade seasoning blend is so much better than a store bought packet and you probably already have everything you need in your spice cabinet.

This is one of those recipes that looks and tastes impressive but is genuinely simple enough for any weeknight.

You can find more air fryer recipes here: My Favorite Gluten Free Air Fryer Recipes

If you are looking fore more beef recipes try these: 10 Easy Gluten Free Beef Recipes

three white bowls of air fryer gluten free fajitas over jasmine rice
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Ingredients

Instructions

Slice steak, peppers and onion. Add to a large mixing bowl. Cover mixture with spices and avocado oil. Mix thoroughly to make sure the steak, peppers and onion are evenly coated with spices and oil. 

Place mixture in the basket of your air fryer. Fry at 390 degrees for 12 minutes. At 6 minutes stir the mixture to make sure it doesn't stick together and cooks evenly.

I serve my fajitas in a bowl with jasmine rice and guacamole. 

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
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Gluten Free Air Fryer Fajitas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 27 minutes
  • Yield: 5 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

These Gluten Free Air Fryer Fajitas are juicy steak strips with red, orange, and yellow bell peppers and onion tossed in a bold homemade seasoning of chili powder, smoked paprika, cumin, garlic, and oregano and air fried at 390 degrees for just 12 minutes. The result is the most flavorful and satisfying steak fajitas that are perfectly cooked every single time with minimal prep and almost no cleanup. Naturally gluten free and dairy free and perfect served in tortillas or over jasmine rice with guacamole for an easy weeknight dinner the whole family will love!

Ingredients

Scale

Instructions

Slice steak, peppers and onion. Add to a large mixing bowl. Cover mixture with spices and avocado oil. Mix thoroughly to make sure the steak, peppers and onion are evenly coated with spices and oil. 

Place mixture in the basket of your air fryer. Fry at 390 degrees for 12 minutes. At 6 minutes stir the mixture to make sure it doesn't stick together and cooks evenly.

I serve my fajitas in a bowl with jasmine rice and guacamole. 

  • Prep Time: 15
  • Cook Time: 12
  • Category: Meals
  • Method: Air Fryer
  • Cuisine: American

If you made these Gluten Free Air Fryer Fajitas I would love to hear what you thought! Please leave a star rating and a comment below. This is one of my favorite quick and easy gluten free weeknight dinners and I hope it becomes one of yours too!

Storage

Store leftover gluten free air fryer fajitas in an airtight container in the refrigerator for up to 4 days. To reheat place the fajita mixture back in the air fryer at 350 degrees for 3 to 4 minutes until heated through or reheat in a skillet over medium heat for a few minutes. The steak and peppers reheat beautifully and are just as delicious the next day in a bowl over rice or wrapped in a warm gluten free tortilla.

Top Tip

Do not overcrowd the air fryer basket. If you are making the full recipe with 1.5 pounds of steak and all the peppers and onion you may need to work in two batches depending on the size of your air fryer. Overcrowding causes the vegetables and steak to steam rather than caramelize which means you lose the beautiful color and slightly charred flavor that makes these fajitas so good. Give everything room to breathe and stir at the 6 minute mark for even cooking.

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Frequently Asked Questions

What cut of steak works best for air fryer fajitas?

Sirloin steak is my top choice for this recipe because it has excellent flavor, cooks quickly at high heat, and stays tender without needing a long marinade. Flank steak and skirt steak are also great options and are very traditional for fajitas. Whatever cut you use make sure to slice the steak against the grain into thin strips for the most tender result.

Can I use chicken instead of steak in this air fryer fajita recipe?

Yes! Boneless skinless chicken breast or chicken thighs both work beautifully in this recipe with the same seasoning blend and cooking method. Slice the chicken into strips about the same size as the steak strips and air fry at 390 degrees for 12 to 15 minutes until cooked through to 165 degrees. Chicken thighs will be more forgiving and stay juicier than chicken breast.

Can I prep these fajitas ahead of time?

Yes! You can slice the steak and vegetables and toss everything with the seasoning and oil up to 24 hours ahead of time. Store the marinated mixture in a sealed container in the refrigerator and then just pour it into the air fryer basket when you are ready to cook. The extra marinating time actually deepens the flavor which makes this an even better make ahead meal prep option.

What should I serve with these gluten free air fryer fajitas?

I love serving these in a bowl over jasmine rice with a big scoop of guacamole on top. They are also delicious in gluten free tortillas with sour cream, salsa, shredded cheese, and fresh lime juice. For a lower carb option serve them over cauliflower rice or in lettuce wraps. My Southwestern Style Coleslaw and Easy Fresh Pineapple Salsa are both great side dishes that pair beautifully with the bold fajita flavors.