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Mexican Beef Stew

This Mexican Beef stew is Beef, potatoes, pinto beans, tomatoes and spicy peppers all cooked together in a sauce bursting with flavor. 
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Course: Dinner
Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 45 minutes
Servings: 4 Servings
Calories: 562kcal

Equipment

  • Instant Pot or Pressure Cooker

Ingredients

  • 1 1/2 lbs beef stew meat chopped
  • 2 cups mini potatoes sliced in half ( no need to peel )
  • 2 tbsp. olive oil
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 2 Cans Fire roasted tomatoes
  • 1/2 onion diced
  • 1 poblano pepper seeds removed, diced
  • 2 jalapeño peppers seeds removed, minced
  • 1 tbsp. Minced garlic
  • 14 oz can of pinto beans drained
  • 1 Mexican flavor bouillon
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp oregano
  • 1 tsp cayenne pepper
  • 2 1/2 cups chicken broth

Instructions

  • Turn instant pot on saute and add olive oil.
  • Pat the beef dry with a paper towel.
  • Add beef to the Instant pot and season the beef with salt and pepper.
  • Toss the beef to lightly sear, for 5 minutes. .
  • Add the rest of the ingredients to the Instant Pot.
  • Stir to combine.
  • Turn instant pot on meat/stew, secure lid and turn vent to sealing.
  • The timer should be set for 45 minutes.
  • Quick release the instant pot by turning the steam valve from seal to vent.
  • Stir to combine.
  • Serve with fresh cilantro and sliced jalapeno.

Notes

You could use steak or a roast cut into chunks instead of beef stew meat. 
 

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Nutrition

Serving: 1Serving | Calories: 562kcal | Carbohydrates: 51g | Protein: 51g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 105mg | Sodium: 1198mg | Potassium: 1724mg | Fiber: 13g | Sugar: 3g | Vitamin A: 573IU | Vitamin C: 67mg | Calcium: 122mg | Iron: 7mg