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.
Servings: 4 Servings
Calories: 562kcal
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 1 ½ 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
- ½ 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 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon oregano
- 1 teaspoon cayenne pepper
- 2 ½ 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