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instant pot Mexican beef stew
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Instant Pot Mexican Beef Stew

Instant Pot Mexican Beef Stew is incredibly tender, packed with veggies, and filled with unmistakable Tex-Mex flavor from the taco spices!
Course Main Course
Cuisine American, Mexican
Keyword Instant Pot Mexican Beef Stew
Prep Time 30 minutes
Cook Time 35 minutes
Additional Time: 30 minutes
Total Time 1 hour 35 minutes
Servings 6 servings
Calories 552kcal
Author Catalina Castravet

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 freshly ground pepper
  • 4 tablespoons vegetable oil
  • 1 cup red wine
  • 2 tablespoons butter unsalted
  • 1 medium onion peeled and finely diced4 cloves garlic (minced)
  • 4 cloves garlic whole
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1 can 14oz diced tomatoes
  • 2 jalapenos diced
  • 1 chipotle in adobo sauce
  • 2 bell peppers any color - chopped
  • 3 tablespoons taco seasoning
  • Juice of 1 lime
  • Zest of 1 lime
  • 3 cups beef broth low-sodium, more if needed
  • 3 bay leaves
  • 1 bunch of fresh thyme
  • 3 medium carrots peeled and cut into 1/4-inch rounds
  • 1 cup celery diced
  • 1 pound mini red potatoes peeled and cut into halves
  • Chopped fresh cilantro for garnish

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

Calories: 552kcal | Carbohydrates: 27g | Protein: 34g | Fat: 32g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1639mg | Potassium: 1340mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6873IU | Vitamin C: 69mg | Calcium: 85mg | Iron: 5mg