DadCooksDinner

  • Home
  • Rotisserie
  • Recipes
  • Tools
  • Books
  • Merch
menu icon
go to homepage
  • Recipes
  • Books
  • Tools
  • Merch
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Books
    • Tools
    • Merch
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×
    Home » Recipes » Pressure cooker

    Instant Pot Texas Beef Stew With Sweet Potatoes

    Published: Jan 5, 2021 · Modified: Apr 29, 2021 by Mike Vrobel · This post may contain affiliate links · 2 Comments

    Jump to Recipe
    A bowl of beef stew with sweet potatoes and jalapeños, with an Instant Pot, a glass of beer, and a bottle of Top Chico in the background
    A bowl of beef stew with sweet potatoes and jalapeños, with an Instant Pot, a glass of beer, and a bottle of Top Chico in the background
    Instant Pot Texas Beef Stew With Sweet Potatoes

    Would you like to save this recipe?

    We'll email this post to you, so you can come back to it later!

    Instant Pot Texas Beef Stew With Sweet Potatoes. Sweet potatoes, spicy pickled jalapeños, and hunks of beef make this pressure cooked stew one to remember.

    A friend of mine (Hi, Rhonda!) passed me this recipe for Texas Pot Roast with Sweet Potatoes from Texas Monthly. I loved the flavor combination of beef and sweet potatoes, onions, and beer (preferably Texas’s own Shiner Bock), and pickled jalapeños and chili powder.

    But…I didn’t want to make a pot roast. I was in a little bit of a hurry, and wanted to make a stew. Now, I know, it’s from Texas, it’s a stew, this should be a chili, right? Well…not with this mix of ingredients. I mean, sweet potatoes in Texas chili? It’s just not done. So, stew it is.

    And it turns into quite a stew. The sweet potatoes are fall apart tender, and some of them melt into the stew, giving it extra body. I help that thickening with a corn starch slurry - I think pressure cooker stews need extra help to thicken up. The pickled jalapeños add a tingle of heat, and the beef is fall apart tender thanks to pressure cooking.

    Looking for a taste of the Southwest

    Recipe: Instant Pot Texas Beef Stew With Sweet Potatoes

    Inspired by: Instant Pot Texas Pot Roast With Sweet Potatoes by Paula Forbes in Texas Monthly

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    A bowl of beef stew with sweet potatoes and jalapeños, with an Instant Pot, a glass of beer, and a bottle of Top Chico in the background

    Instant Pot Texas Beef Stew With Sweet Potatoes


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 2 reviews

    • Author: Mike Vrobel
    • Total Time: 1 hour 15 minutes
    • Yield: 4 quarts of stew 1x
    Print Recipe
    Pin Recipe

    Description

    Instant Pot Texas Beef Stew With Sweet Potatoes. Sweet potatoes, spicy pickled jalapeños, and hunks of beef make this pressure cooked stew one to remember.


    Ingredients

    Scale
    • 1 tablespoon vegetable oil
    • 3 pounds boneless beef chuck roast, cut into 1-inch cubes
    • 1 teaspoon fine sea salt
    • 1 teaspoon chili powder
    • 1 teaspoon fresh ground black pepper
    • 1 large onion, diced
    • ½ teaspoon fine sea salt
    • ½ cup (4 ounces) pickled jalapeños with pickling juice
    • ½ cup beer (Shiner Bock is authentic)
    • 2 large sweet potatoes (about 2 pounds), peeled and cut into 2-inch chunks
    • 1 cup beef broth (or chicken broth, or water)
    • ½ teaspoon of salt (if using homemade broth or water)

    Chili powder-cornstarch slurry (optional)

    • ¼ cup water
    • 2 tablespoons cornstarch
    • 1 teaspoon chili powder

    Instructions

    1. Sear the beef in batches: Heat the vegetable oil in an Instant Pot set to 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, chili powder, and black pepper. 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. Again, transfer the browned beef to the bowl.
    2. Sauté the aromatics, toast the spices, deglaze the pot with beer: Add the onion to the pot and sprinkle with 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. Stir in the pickled jalapeños, then pour the beer into the pot. Bring the beer to a simmer, and simmer for 1 minute to boil off some of the alcohol. Scrape the bottom of the pot again to release any browned bits.
    3. Everything into the pot: Stir in the beef and any juices left in the bowl. Stir in the sweet potatoes and beef broth, and sprinkle with ½ teaspoon salt if using homemade broth.
    4. Pressure cook the stew 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.
    5. Thicken, and serve: Whisk the water, cornstarch, and chili powder together to make a cornstarch slurry, and then stir the slurry into the stew. Serve and enjoy!

    Equipment

    Flat edged wooden spoon

    Buy Now →

    6-Quart Pressure Cooker

    Buy Now →

    Notes

    Yes, only ½ cup beer - the rest of the bottle is for the chef. (And I won’t tell if you have another one while the stew is cooking).

    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. And, as I said above, some of the sweet potatoes will also melt into the stew, thickening the sauce.

    You can substitute bottom round roast for the chuck roast if that’s what’s available; everything else cooks the same.

    Tools

    6 quart or larger pressure cooker (I love my Instant Pot 6-Quart Pressure Cooker)

    Flat edged wooden spoon

    • Prep Time: 20 minutes
    • Cook Time: 55 minutes
    • Category: Sunday Dinner
    • Method: Pressure Cooker
    • Cuisine: American

    Would you like to save this recipe?

    We'll email this post to you, so you can come back to it later!

    Did you make this recipe?

    Tag @DadCooksDinner on Instagram and hashtag it #DadCooksDinner

    What do you think?

    Questions? Other ideas? Leave them in the comments section below.

    Related Posts

    Pressure Cooker Texas Red Chili
    Instant Pot Borracho Beans (Drunken Beans)
    Pressure Cooker Mexican Pork Stew With Summer Vegetables
    My other Instant Pot and Pressure Cooker Recipes

    Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via email and share this post with your friends. Want to contribute directly? Donate to my Tip Jar, or buy something from Amazon.com through the links on this site. Thank you.

    Subscribe
    BirdSend Email Marketing Tool

    More Pressure cooker

    • A bowl of Instant Pot Moro Beans
      Instant Pot Moro Beans
    • Instant Pot Lasagna on a plate with spices in the background
      Instant Pot Lasagna
    • A bowl of split pea soup
      Instant Pot Split Pea Soup
    • A plate of Instant Pot Jerk Ribs with green onions sprinkled on top
      Instant Pot Jerk Ribs

    Sharing is caring!

    Comments

    1. Dale Walterscheid says

      January 12, 2021 at 11:17 am

      I made this and the combination of sweet and hot was delicious! The heat of the peppers determines the heat of the dish, mine was pretty hot which on a cold winter's day is fine with me. Definitely making this one of my favorite winter dishes!

      Reply
      • Mike Vrobel says

        January 13, 2021 at 8:58 am

        Great! I'm glad you enjoyed it.

        Reply

    Questions? Made the Recipe? Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Welcome to Dad Cooks Dinner!

    I'm Mike Vrobel, a dad who cooks dinner every night. I'm an enthusiastic home cook, and I write about pressure cooking, rotisserie grilling, and other food topics that grab my attention.

    More About Me →

    Popular

    • Three bowls of cooked Pinto Beans on a wood table
      Instant Pot Pinto Beans (No Soaking)
    • Pressure Cooker Beef Shank (Osso Bucco)
    • Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
      Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
    • Pressure Cooker Brown Jasmine Rice
    • Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared)
      Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared)
    • A green bowl full of chicken noodle soup
      Instant Pot Rotisserie Chicken Noodle Soup

    Seasonal

    • A bowl of asparagus risotto
      Instant Pot Asparagus Risotto (Pressure Cooker Recipe)
    • Grilled Butterflied Chicken with Garlic Butter
    • Sous Vide Rack of Lamb with Dijon Bread Crumb Crust
    • A bowl of beef stew with asparagus, carrots, and radishes.
      Instant Pot Spring Vegetable Beef Stew
    • A Rotisserie Chicken (Pollo Asado)on a platter of shredded cabbage
      Rotisserie Chicken Pollo Asado
    • Rotisserie Pork Shoulder Roast with Carolina Mustard BBQ Sauce
      Rotisserie Pork Shoulder with South Carolina Mustard Barbecue Sauce

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 Dad Cooks Dinner

    39 shares