Instant Pot Mexican Beef Stew
User Reviews
5
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Prep Time
30 mins
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Cook Time
35 mins
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Additional Time
30 mins
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Total Time
1 hr 35 mins
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Servings
6 servings
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Calories
552 kcal
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Course
Main Course
Instant Pot Mexican Beef Stew
Description
The Instant Pot Mexican Beef Stew starts by coating cubed chuck roast with flour, salt, and pepper, then searing it in hot oil. Deglazing the pot with red wine loosens browned bits, while sautéed onions and garlic add aromatic depth. Following this, bell peppers, diced jalapeños, chipotle in adobo, tomato paste, Worcestershire sauce, lime juice and zest, seasoned diced tomatoes, and low sodium beef broth are added for a layered savory base enriched with Mexican-inspired flavors.
The stew includes carrots, celery, and mini red potatoes which cook until tender with the beef during pressure cooking at high heat for 35 minutes, followed by a long natural pressure release. The stew is finished by removing herbs like bay leaves and thyme. This method produces beef with a tender bite and vegetables that absorb the rich, mildly smoky and tangy sauce. The combination of chipotle and jalapeños provides a gentle heat balanced by lime brightness.
This dish is suited for a hearty dinner served on its own or with rice. The Instant Pot accelerates the traditional slow stew process, delivering depth of flavor and tender meat in a fraction of the time.
Ingredients
- 2 pounds chuck roast trimmed and cut into 2-3 inch cubes
- 1/4 cup all-purpose flour
- 2 teaspoons salt
- 1/4 teaspoon black pepper freshly ground
- 4 tablespoons vegetable oil
- 1 cup red wine
- 2 tablespoons butter unsalted
- 1 onion peeled and finely diced4 cloves garlic (minced, medium
- 4 cloves garlic whole
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 diced tomatoes 14oz, canned
- 2 jalapeños diced
- 1 chipotle in adobo sauce
- 2 bell pepper any color - chopped
- 3 tablespoons taco seasoning
- lime juice of 1
- lime zest of 1
- 3 cups beef broth low-sodium, more if needed
- 3 bay leaf
- 1 thyme fresh, bunch
- 3 carrot peeled and cut into 1/4-inch rounds, medium
- 1 cup celery diced
- 1 pound mini red potatoes peeled and cut into halves
- cilantro for garnish, chopped, fresh
Instructions
Prepare the beef:
- Cut the beef into cubes, place in a bowl and add flour and some salt. Mix it so it's well coated.
Sear:
- Turn on Saute mode, add and heat the oil. Once it’s hot, sear the floured beef until browned. Remove and set aside.
- Deglaze the pot using the red wine, and scrape with a wooden spoon the bits that stuck to the bottom.
- Add the butter, and saute the onion for 2-3 minutes, add the garlic and saute for 30 seconds.
- Add the bell peppers, jalapeno peppers, chipotle, and taco spice blend, tomato paste, Worcestershire, lime zest and juice, diced tomatoes, followed by the broth. Stir to combine.
Add the beef:
- Add the carrots, celery, potatoes stir and add the beef on top.
- Add the thyme and bay leaves.
Pressure cook:
- Pressure Cook on High for 35 mins., then do a NPR for 15 minutes, release manually the remaining pressure.
Open the pot:
- Discard the thyme and the bay leaves.
- If you prefer a thicker stew, combine 2 tablespoons of cornstarch with 1/4 cup water until dissolved and add the sulyy to the IP, cook on Saute until thickened.
- Stir, taste and adjust for salt and pepper and serve.
- Garnish with chopped cilantro.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Calories | 552kcal | 28% |
| Carbohydrates | 27g | 9% |
| Protein | 34g | 68% |
| Fat | 32g | 49% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 104mg | 35% |
| Sodium | 1639mg | 68% |
| Potassium | 1340mg | 29% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 6873IU | 137% |
| Vitamin C | 69mg | 77% |
| Calcium | 85mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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