Instant Pot Mexican Beef Stew recipe

Instant Pot Mexican Beef Stew is very tender, packed with veggies, and filled with unmistakable Tex-Mex flavor from the jalapenos, bold taco spices, fresh lime, and several other herbs and seasonings!

Instant Pot Mexican Beef Stew is finished in less than an hour, but you won’t believe how brimming with flavor this stew is! It’s so savory, slightly spicy, and zesty, all at once. The beef is tenderly tender, while the veggies are perfectly done!

Instant Pot Mexican Beef Stew


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  jalapeños  (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)

Mexican Beef Stew


Prepare the beef:

First, Cut the beef into cubes, place in a bowl and add flour and some salt. Mix it so it’s well coated.


Then Turn on Sauté 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 sauté the onion for three -3- minutes, add the garlic and sauté for thirty -30- seconds.

Then add the bell peppers, jalapeño 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 thirty-five -35- mins., then do an NPR for fifteen -15- minutes, release physically 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 full to the IP, cook on Sauté until thickened.

Stir, taste, and adjust for salt and pepper and serve.

Garnish with chopped cilantro.

Nutrition information

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

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