Instant Pot Chile Colorado

Name: Instant Pot Chile Colorado
Prep time: 10 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6 serving
Ingredients: ¼ cup canola or vegetable oil; 2 pounds beef stew meat; 5 cups broth; 4 ancho chiles; 2 pasilla chiles; 2 guajillo chiles; One 14.5-ounce can diced tomatoes; ½ medium white or yellow onion; 2 tablespoons smoked paprika; 2 teaspoons dried Mexican oregano; 1 teaspoon cumin; 3 to 4 cloves garlic; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 2 tablespoons maseca***

User Reviews

4.8

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
20 mins
Total Time
1 hr 20 mins
Servings
6
Calories
504 kcal
Cuisine
Mexican

Instant Pot Chile Colorado

Jade Rice

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Tender chunks of beef simmered in a rich and flavorful sauce made from red chiles is a family favorite comfort food dinner! Made in an Instant Pot to save time although you can make it on the stove or slow cooker. Calling all protein lovers, this hearty Mexican-inspired dish is calling your name!

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Ingredients

Servings

¼ cup canola or vegetable oil
2 pounds beef stew meat diced into bite-sized cubes* (See Notes)
5 cups broth divided (beef, chicken, or vegetable; I prefer low salt versions)
4 ancho chiles deseeded and washed
2 pasilla chiles deseeded and washed
2 guajillo chiles deseeded and washed
One 14.5-ounce can diced tomatoes I used fire-roasted
½ medium white or yellow onion finely diced
2 tablespoons smoked paprika regular paprika may be substituted** See Notes
2 teaspoons dried Mexican oregano regular dried oregano may be substituted
1 teaspoon cumin
3 to 4 cloves garlic finely minced
1 teaspoon kosher salt or to taste
1 teaspoon freshly ground black pepper or to taste
2 tablespoons maseca*** See Notes

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Instructions

Turn on your Instant Pot to Saute, add the oil, then add the meat in batches to brown it, taking care not to overcrowd the pan. Set is aside after it’s browned.
To a separate cast iron pan, heat the chiles over medium-high heat until pliable; set them aside.
Heat 2 cups of the broth (reserve the remaining 3 cups) until very hot. Cover the chiles with the hot broth (either add them to the pan or put them in a large enough bowl and then pour the broth over the top.**** (See Notes)
Place the softened chiles in the canister of a blender, add 1 cup of the soaking broth, and blend until super smooth. Very important tip - Make sure you are only using broth from the top because no matter how much you wash chiles, there is always some sediment and dirt that will release into the soaking liquid and you don't want to transfer this into the blender so carefully make sure you're just using 1 cup of sediment-free broth from the top of your soaking bowl. Discard everything else that remains.
Add the canned diced tomatoes and blend again until very smooth.
Take the very smooth blended chile mixture and pour it into a sieve or fine mesh strainer, and using a spatula push the mixture through, leaving the pulp behind and then discard it; set strained mixture aside.
To the Instant Pot, add the onions, and Saute for 2 to 3 minutes, or until softened; if the Pot is too hot and onions are browning too fast, just turn it off and keep cooking with the residual heat that remains.
Pour the reserved chile sauce into the pot, add the paprika, oregano, cumin, garlic, and stir to combine.
Add the reserved browned meat, add the 3 cups reserved and previously unused broth, and stir to combine.
Place the lid on the Instant Pot, seal, turn it to the Meat setting, and set the time for 30 minutes.
When the time is finished, allow it to do a Natural Release for 10 minutes.
Then do a Quick Release.
Spoon out 1/2 cup of the sauce mixture, stir in the maseca, and stir this back into the Instant Pot.
Turn the Instant Pot to Saute, and saute for about 10 minutes to thicken the sauce a bit.
Taste the mixture, and if desired, add additional salt, pepper, etc. to taste.
Serve with rice, tortillas, or bread. Extra Chile Colorado will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.

Notes

*I recommend using beef stew meat such as beef chuck shoulder or beef roast. Additionally, you can use pork shoulder or pork butt. Above all, you want to select a protein with a little more fat in it that can cook well in an Instant Pot.
**I use 2 tablespoons not teaspoons in order to give proper flavor but of course, season to taste and reduce this if for some reason you are inclined to.
***Maseca is Mexican cornmeal that is used to make tortillas and tamales. It helps thicken the broth. You can blend a corn tortilla or a piece of toast in the blender with a bit of the broth and then add it instead.
****When you are heating the chiles on the stove and then the broth before submerging them and waiting for them to soften, this can be done in the microwave, too. Place the chiles in a large microwave safe dish and cook in the microwave for 2 minutes. Add 2 cups of broth and heat for an additional 2 minutes. The broth should be very hot. Make sure the chilis are submerged in the broth and let them sit for 10 minutes.
*****After the chiles have softened and you’re removing them and placing in a blender canister, along with 1 cup of broth, make sure you are only using broth from the top because no matter how much you wash chiles, there is always some sediment and dirt that will release into the soaking liquid.

Nutrition Information

Show Details

Serving 1 Calories 504kcal (25%) Carbohydrates 20g (7%) Protein 57g (114%) Fat 23g (35%) Saturated Fat 6g (30%) Polyunsaturated Fat 16g Trans Fat 1g Cholesterol 156mg (52%) Sodium 690mg (29%) Fiber 4g (16%) Sugar 8g (16%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 504 kcal

% Daily Value*

Serving	1
Calories	504kcal	25%
Carbohydrates	20g	7%
Protein	57g	114%
Fat	23g	35%
Saturated Fat	6g	30%
Polyunsaturated Fat	16g	94%
Trans Fat	1g	50%
Cholesterol	156mg	52%
Sodium	690mg	29%
Fiber	4g	16%
Sugar	8g	16%