Instant Pot Carne Guisada Tacos. Mexican “beef stew” taco filling, fall apart tender thanks to pressure cooking.
- 1 tablespoon vegetable oil
- 2 pounds boneless beef chuck roast, cut into 1-inch cubes
- 1 teaspoon fine sea salt
- 1 medium onion, diced
- 1 medium green bell pepper, seeded and diced
- 1 jalapeno, stemmed and diced
- 1 clove garlic, crushed
- 2 tablespoons chili powder
- 1 teaspoon fresh ground black pepper
- ½ teaspoon fine sea salt
- 1 cup beef broth or chicken broth (homemade or store-bought low sodium)
- ½ teaspoon of salt (if using homemade broth or water)
- 10-ounce can Diced Tomatoes and Green Chilies (Rotel tomatoes)
Cornstarch slurry (optional)
- ¼ cup water
- 2 tablespoons cornstarch
- At least 20 small flour tortillas
- Shredded lettuce
- Diced onions
- Sliced jalapenos
- Sear the beef in batches: Heat the vegetable oil in an Instant Pot on Sauté mode adjusted to high until the oil shimmers. (Use medium-high heat with a stovetop PC). While the pot heats, sprinkle the beef cubes with 1 teaspoon of salt. Add ½ of the beef to the pot in a loose single layer and sear until well browned on one side, about 3 minutes. (Don’t crowd the pot or the beef will steam, not brown). Transfer the browned beef to a bowl, add the remaining half of the beef to the pot, and sear until browned on one side, another 3 minutes. Move the second batch of beef to the bowl.
- Sauté the aromatics, toast the spices: Add the onion, green pepper, jalapeño, and crushed garlic to the pot, and sprinkle with the chili powder, black pepper, and ½ teaspoon salt. Sauté until the onions soften, about 5 minutes, scraping the bottom of the pot occasionally with a flat edged wooden spoon to loosen any browned bits of beef or onion stuck to the bottom of the pot.
- Everything in the pot: Pour the broth into the pot (and sprinkle in ½ teaspoon of salt if using homemade broth.) Bring the broth to a simmer and scrape the bottom of the pot one last time to release any browned bits. Stir in the beef and any juices left in the bowl, and then the tomatoes and green chiles.
- Pressure cook for 15 minutes with a natural release: Lock the lid on the pressure cooker. Cook at high pressure for 15 minutes in an electric pressure cooker (“Manual” or “Pressure Cook” mode in an Instant Pot), or for 12 minutes in a stovetop PC. Let the pressure come down naturally, about 20 more minutes. (If you’re in a hurry, you can quick release any remaining pressure after 15 minutes.) Remove the lid, tilting it away from you to avoid the hot steam.
- Thicken and serve: Whisk the water and cornstarch, and chili powder together to make a cornstarch slurry, and then stir the slurry into the pot. If you have the time, set the Instant Pot to Sauté - low heat and simmer for 10 minutes to thicken even more. (Use low heat on a stovetop PC). Serve with the tortillas and other accompaniments and enjoy!
The downside to pressure cooking is a thin sauce. The sealed pressure cooker lets us build pressure, but we don’t get any evaporation to thicken up the sauce. The cornstarch slurry thickens the sauce and gives it the mouthfeel of a long-simmered stew.
You can substitute bottom round roast for the chuck roast if that’s what’s available; everything else cooks the same.
6 quart or larger pressure cooker (I love my Instant Pot 6-Quart Pressure Cooker)
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Sunday Dinner
- Method: Pressure Cooker
- Cuisine: Mexican
Keywords: Instant Pot Carne Guisada Tacos, Pressure Cooker Carne Guisada Tacos