Instant Pot Green Chile Stew. My daughter went on a trip to Santa Fe and came back with a jar of fire-roasted hatch chiles, raving about the Green Chile Stew she had when she was there. "Do you mean Chile Verde?" I asked, taking the jar. "No, green chile stew is different", she said. She was right, it is a great stew, and easy to make with jars of fire-roasted chiles and an Instant Pot (or other pressure cooker).
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Ingredients notes and substitutions
Beef: I prefer beef chuck for stews. Beef round or sirloin will also work in this recipe. If you want to avoid beef, use pork shoulder or chicken thighs. The cooking time is the same for all of these.
Potatoes: Any waxy potato will work - red skin potatoes, white potatoes, or Yukon gold (yellow) potatoes. I don't recommend using russet potatoes, because they don't hold their shape under pressure. That's fine for mashed potatoes, but it doesn't work for a stew.
Coriander and cumin: I like the extra hint of spice they add, but skip them if you want.
Broth: Homemade Instant Pot Beef Broth is a little involved to make, but if you have it, it is fantastic in this recipe. Homemade Instant Pot Chicken Broth works great. If you don't have either, you can use store-bought beef or chicken broth, but use the reduced salt amount suggested in the recipe. (Store-bought broth is very salty.)
Heat level: I can get mild, medium, or hot roasted green chiles, which is the easiest way to adjust the heat level. If all you can find are mild green chiles, you can up the heat by adding a fresh, minced jalapeno (medium heat) or serrano (high heat) to the onions.
Potatoes: Waxy potatoes will work in this recipe - red potatoes, white potatoes, or Yukon Gold (yellow) potatoes. I don't recommend russet potatoes because they will break apart if you pressure-cook them for as long as the beef needs to cook.
Roasted Hatch Green Chile notes
Someday I'm going to make it to Hatch for roasted chile season. Until then, since I'm a Yankee from Ohio, I have to live with canned or jarred green chiles. (If you can find frozen bags of roasted hatch chiles at your local store, get them - they are better than canned or jarred.) Of course, the best way to make this is to roast your own chiles - use about 3 pounds of fresh green chiles before roasting to get enough for this recipe. Blacken the skins over an open fire (grill, broiler, stovetop burner), peel the skin off, seed, and stem the chiles, then dice them. (See my Instant Pot Chile Verde recipe for more detailed chile roasting instructions.)
Making Instant Pot Green Chile Stew in pictures
Brown the Beef in 3 batches
Salt the ½-inch cubes of beef, then brown them in three batches, on one side only.
Sauté the onions and toast the spices
Sauté the onions until they just start to brown, then add the garlic and spices and toast for 1 minute.
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Everything in the pot
Stir in the browned beef, potatoes, diced tomatoes, and fire roasted hatch green chiles.
Pressure Cook for 12 minutes
Pressure cook on high pressure for 12 minutes with a natural pressure release. Serve and enjoy!
Tips and tricks
Cut the beef into small cubes: I use small cubes of beef because I'm cooking it with the potatoes. Smaller cubes cook more quickly, so the potatoes don't overcook or fall apart.
Brown the meat on one side: Browning meat adds a lot of flavor to the stew. The layer of caramelized brown bits left in the pot ("fond" in French) dissolves into the pot, adding depth and body. That said, I only brown the beef on one side. Traditional recipes brown the meat on all sides, but that takes a while. Browning one side gives me the best balance of flavor and speed.
Can I skip the browning step? Yes, you can. But, as I said above, you're going to lose some of the flavor. I consider it an essential step, but if you don't have the time, skip the browning. The stew will still be good.
Storage
This stew can be made a day ahead, refrigerated, and reheated - if anything, it tastes better this way, thanks to a day of letting the flavors mingle.
To store for later, portion into 2-cup containers and refrigerate for up to 3 days, or freeze for up to 6 months. (This recipe freezes beautifully.)
Inspired by: Classic New Mexican Green Chile Stew - Santa Fe School of Cooking
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Instant Pot Green Chile Stew
- Total Time: 1 hour 15 minutes
- Yield: 4 quarts of stew 1x
Description
Instant Pot Green Chile Stew is easy to make with jars of fire-roasted hatch chiles and an Instant Pot
Ingredients
- 1 tablespoon vegetable oil
- 2 pounds beef chuck roast, cut into ½-inch cubes
- 1 teaspoon fine sea salt
- 1 large onion, diced
- ½ teaspoon fine sea salt
- ½ teaspoon ground coriander (optional)
- ½ teaspoon ground cumin (optional)
- 2 cloves garlic, minced
- 2 cups beef broth or chicken broth (preferably homemade beef broth)
- 1½ teaspoons fine sea salt (if using homemade broth)
- 1.5 pounds red skin potatoes, cut into eighths (or whole baby red potatoes)
- 15-ounce can fire-roasted diced tomatoes (optional)
- 32 ounces (4 cups) diced roasted green chiles (hatch chiles)
- ½ teaspoon fresh ground black pepper
- Minced cilantro for garnish (optional)
Instructions
- Sear the beef in three batches: Heat the vegetable oil in an Instant Pot using sauté mode until the oil shimmers. (Use medium-high heat with a stovetop PC.) While the pot heats, sprinkle the beef cubes with 1 teaspoon salt. Add ⅓ of the beef and sear until well browned on one side, about 3 minutes. (Don't crowd the pot, or the beef will steam, not brown). Remove the browned beef to a bowl. Add the second batch of beef to the pot and sear until browned on one side, about 3 more minutes. Repeat with the remaining beef: put it in the pot, sear it until browned on one side, then transfer it to the bowl with the rest of the beef.
- Sauté the aromatics: Add the diced onion to the pot and sprinkle with ½ teaspoon of salt. Sauté until the onion softens and starts to brown around the edges, about 8 minutes, occasionally scraping the bottom of the pot with a flat-edged wooden spoon to loosen any browned bits of beef. Make a hole in the center of the onions and add the coriander, cumin, and garlic. Toast the garlic and spices for 1 minute, then stir them into the onions.
- Everything in the pot: Stir in the beef broth and 1 ½ teaspoons salt (if using homemade broth), and scrape the bottom of the pot one last time to make sure nothing is sticking. Stir in the browned beef and any beef juices in the bowl, the potatoes, fire-roasted diced tomatoes, and roasted green chiles.
- Pressure cook the stew for 12 minutes with a natural pressure release: Lock the lid on the pressure cooker and cook at high pressure for 12 minutes in an Instant Pot or other electric pressure cooker or for 10 minutes in a stovetop PC. (Use Manual, Pressure Cook, or Pressure Cook-custom mode in an Instant Pot.) When the cooking time finishes, let the pressure come down naturally, about 20 minutes. (If you are in a hurry, you can quick-release any remaining pressure after 15 minutes.)
- Serve: Unlock the pressure cooker lid, tilting it away from you to avoid the hot steam. Stir in ½ teaspoon of fresh ground black pepper. Serve, sprinkling each bowl with a bit of minced cilantro. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Sunday Dinner
- Method: Pressure Cooker
- Cuisine: Southwestern
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Nutrition
- Serving Size: 2 cups
- Calories: 273
- Sugar: 6.5 g
- Sodium: 865.3 mg
- Fat: 7.7 g
- Carbohydrates: 24.9 g
- Fiber: 6.1 g
- Protein: 24.9 g
- Cholesterol: 67 mg
Storing leftovers
Green chile stew makes fantastic leftovers. I store leftover stew in 2-cup containers for convenient lunch-size portions. Leftover stew lasts for a few days in the refrigerator, or for up to 6 months in the freezer.
What to Serve with Green Chile Stew
I serve green chile stew with cornbread and a salad, or with tortilla chips for dipping into the stew.
Related Posts
Chili Verde is a sibling recipe; the big difference is using beans instead of potatoes. Check out my Pressure Cooker Chili Verde (Green Pork Chili) or Instant Pot Quick Chili Verde for examples. If you want a traditional beef stew, try my Instant Pot Easy Beef Stew. For other regional stew varieties, try Instant Pot Texas Beef Stew With Sweet Potatoes, Instant Pot Beef and Black-Eyed Pea Stew, Instant Pot Beef Stew with Spanish Smoked Paprika, or Instant Pot Provencal Beef Stew.
If you're looking for something else, here is my index of Instant Pot and Pressure Cooker Recipes.
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Mike Vrobel says
Try it, you'll love it!