Name: Instant Pot Green Chile Stew
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Southwestern
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)

Description

Instant Pot Green Chile Stew is easy to make with jars of fire-roasted hatch chiles and an Instant Pot

Ingredients

Scale

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)

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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