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A red bowl of beef and tomatillo stew, with potatoes, sprinkled with sliced jalapeno, cilantro, and pepitas, with tortillas, jalapenos, and hot sauce in the background

Instant Pot Mexican Beef and Tomatillo Stew (Entomatado de Res)

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5 from 3 reviews

  • Author: Mike Vrobel
  • Total Time: 1 hour 15 minutes
  • Yield: 6-8 servings 1x


  • 1 tablespoon vegetable oil
  • 3 pounds beef chuck roast, cut into 1-inch cubes
  • ¾ teaspoon fine sea salt
  • 1 large onion, diced
  • 4 cloves garlic, smashed
  • 1 jalapeno, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon fine sea salt
  • 1 cup homemade beef broth, or store bought broth, or water
  • ½ teaspoon fine sea salt (if not using store-bought broth)
  • 10 tomatillos (about 1 pound), husked, rinsed, and quartered
  • 1 pound baby Yukon gold potatoes (or baby red potatoes)

Toppings and sides

  • Jalapeño slices
  • Toasted pumpkin seeds
  • Chopped cilantro
  • Tortillas


  1. Sear the beef on one side in three batches: Heat the vegetable oil in an instant pot or other electric pressure cooker on the Sauté setting until the oil shimmers and just starts to smoke. (medium heat for a stovetop PC). While the pot heats, sprinkle the beef cubes with ¾ teaspoon salt. Sear the beef in three batches; add ⅓ of the beef to the pot 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 the beef to the pot, and sear until browned on one side, about 3 more minutes. Remove the browned beef to the bowl and brown the last batch of beef, , about 3 more minutes, moving it to the bowl when done.
  2. Saute the aromatics: Add the onion, garlic, and jalapeno to the pot, and sprinkle with the oregano, cumin, and ½ teaspoon salt. Sauté until the onions soften, about 5 minutes, scraping the bottom of the pot occasionally to loosen any browned bits of beef. Stir in the beef and any juices in the bowl, then pour in the beef broth. Scrape the bottom of the pot one last time, to make sure nothing is sticking. Stir in the tomatillos, then spread the potatoes on top.
  3. Pressure cook for 15 minutes with a natural pressure release: Lock the lid on the pressure cooker and pressure cook at high pressure for 15 minutes in an Instant Pot or other electric PC, or for 12 minutes in a stovetop PC. (Use "Manual" or "Pressure Cook" mode in an Instant Pot.) When the cooking time finishes, let the pressure come down naturally, about 20 more minutes. (After 20 minutes you can quick release any remaining pressure if you are in a hurry.)
  4. Season, thicken, and serve: Unlock the pressure cooker lid. Scoop out four of the potatoes, roughly mash them with a fork, then stir them back into the stew to thicken. To serve, fill a bowl with stew, top with a few jalapeño slices, and sprinkle with pumpkin seeds and minced cilantro. Pass tortillas at the table to dip in the stew, and enjoy!


  • I sear the beef on one side to balance flavor (a browned crust adds a lot of flavor to the stew) with speed (one side of the cube is a lot quicker than browning the whole cube)
  • Leftovers make a great taco filling; strain out some of the liquid, refrigerate (for a few days) or freeze (for up to 6 months), then reheat and serve wrapped in 
  • If you can’t find fresh tomatillos, substitute a pound of canned tomatillos - about half of a 28oz can.
  • For a little smoky heat, replace the jalapeno in the onions with a chipotle en adobo.


  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Sunday Dinner
  • Method: Pressure Cooker
  • Cuisine: Mexican