Pressure cooker, Sunday dinner
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Instant Pot Texas Beef Stew With Sweet Potatoes

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

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

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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


  • Author: Mike Vrobel
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 quarts of stew 1x

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!

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

  • Category: Sunday Dinner
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: Instant Pot Texas Beef Stew With Sweet Potatoes, Pressure Cooker Texas Beef Stew With Sweet Potatoes

What do you think?

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

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

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Filed under: Pressure cooker, Sunday dinner

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Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.

2 Comments

  1. Dale Walterscheid says

    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!

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