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Instant Pot Mexican Beef Stew
5 from 21 votes

Instant Pot Mexican Beef Stew

This Mexican beef stew uses chuck roast, vegetables, and a blend of seasonings cooked under pressure in an Instant Pot. The stew combines diced tomatoes, chipotle, jalapeños, and taco spices for smoky, mildly spicy flavor with tender beef and softened vegetables like potatoes, carrots, and celery.

Prep Time
30 mins
Cook Time
35 mins
Additional Time
30 mins
Total Time
1 hr 35 mins
Servings: 6 servings
Calories: 552 kcal
Course: Main Course
Cuisine: American, Mexican

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:
    Cup of Yum
  1. Cut the beef into cubes, place in a bowl and add flour and some salt. Mix it so it's well coated.
Sear:
  1. Turn on Saute mode, add and heat the oil. Once it’s hot, sear the floured beef until browned. Remove and set aside.
  2. Deglaze the pot using the red wine, and scrape with a wooden spoon the bits that stuck to the bottom.
  3. Add the butter, and saute the onion for 2-3 minutes, add the garlic and saute for 30 seconds.
  4. 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:
  1. Add the carrots, celery, potatoes stir and add the beef on top.
  2. Add the thyme and bay leaves.
Pressure cook:
  1. Pressure Cook on High for 35 mins., then do a NPR for 15 minutes, release manually the remaining pressure.
Open the pot:
  1. Discard the thyme and the bay leaves.
  2. 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.
  3. Stir, taste and adjust for salt and pepper and serve.
  4. Garnish with chopped cilantro.

Nutrition Information

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 552

% 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.