Instant Pot Carne Guisada (Mexican Beef Stew)

a bowl of carne guisada mexican beef stew

Instant Pot Carne Guisada (Mexican Beef Stew)

Course: Dinner, Main Course

Cuisine: American, Mexican/Tex-Mex

Prep Time: 15

Cook Time: 35

Pressure and release: 30

Total Time: 1 20

Servings:

Calories: 429kcal

Author: Nikole Berg

This easy Carne Guisida is made in the instant pot for a quick dinner idea!

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Equipment

Instant Pot

Ingredients

2 pounds beef stew meat trimmed of excess fat
1-2 tablespoons oil olive canola, etc, divided
Kosher salt and freshly cracked black pepper to season beef
1 cup onion chopped
3 Roma tomatoes coarsely chopped
3 garlic cloves chopped
1 jalapeno chopped or serrano pepper
1 tablespoon chili powder ancho or chipotle chile powder
1 teaspoon cumin
1 teaspoon dried oregano leaves
2 ½ cups beef broth
1 8 ounce can tomato sauce
1 tablespoon Worcestershire sauce
1 ½ pound potatoes peeled and cut into 2 inch pieces
1 bay leaf

Slurry to thicken

4 tablespoon broth or water
2 tablespoon cornstarch tapioca starch, flour

Instructions

Season stew meat generously with kosher salt and pepper.
Hit the SAUTE function on the pressure cooker. You’ll need about 15 minutes. Once hot, add some oil and sear meat until browned. Do this in batches, adding more oil if needed. Set meat aside on a plate.
Add chopped onions, tomatoes, garlic, and jalapenos, chili powder, cumin, and dried oregano to the pot. Continue to saute until vegetables are tender, about 5 minutes.
Press CANCEL. Add browned stew meat back into pot. Add broth, tomato sauce, Worcestershire sauce, potatoes, and bay leaf, and give it a stir to combine.
Close and lock lid. Pressure cook on HIGH for 35 minutes. (It will take about 15 minutes for the instant pot to come to pressure).
When the cooking cycle ends, let pressure release naturally for 15 minutes, then use the steam release valve to release remaining pressure. Remove the lid.
Mix water and cornstarch to create the slurry. Be sure there aren’t any lumps.
Set pressure cooker to SAUTE and let stew come to a simmer. Slowly add slurry to stew, stirring constantly with a whisk. Let simmer until thickened, one or two minutes.
Remove bay leaf before serving.

Notes

Nutritional estimate if for stew only and doesn't include any additions like rice or flour tortillas.

To cook on the stove top: use a Dutch oven or stockpot. Prepare and cook the recipe as written allowing stew to cook on low until meat is tender. Then add slurry to thicken.

Store leftovers covered tightly in refrigerator for up to 5 days. Freeze for up to 3 months.

Nutrition