Pressure Cooker Chipotle Beef Stew2022-05-21
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
Average Member Rating
(5 / 5)
2 People rated this recipe
This information is per serving.
Saturated Fat2.7 g
Trans Fat2.2 g
Unsaturated Fat0.3 g
Pressure cooker chipotle beef stew. Chipotle beef stew is the perfect meal for a cold winter day. It’s easy to make and only takes a few minutes of prep time. The flavor is out-of-this-world amazing and the presentation is absolutely stunning.
Tips for Successful Cooking with a Pressure Cooker
Cooking with a pressure cooker is a great time-saving method for busy people who want to make healthy and delicious meals. With the help of this appliance, you can cook your food in half the time it would take on the stovetop.
Here are some tips for success when cooking with a pressure cooker:
-Keep your ingredients at room temperature before cooking. This will ensure that they cook evenly and do not cause any clumps or stick to other ingredients.
-Use the right size pot for your recipe so that there is enough liquid to circulate through the pot without boiling over. If you don’t have enough liquid, you’ll need to add more water or stock.
-Don’t overcrowd spatulas and utensils as they may get stuck in between each other and cause damage during cooking.
Why make a pressure cooker chipotle beef stew with ingredients you may already have?
The pressure cooker chipotle beef stew is a great dish for those who are looking to make a meal that is not only easy but also healthy. It’s loaded with vegetables and spices without the need to spend a lot of time in the kitchen.
The ingredients for this dish are very simple and can be found in most kitchens. It’s perfect for busy days or if you don’t have much time to prepare meals.
Pressure Cooker Chipotle Beef Stew
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- 3 pouns (1.44 kg) boneless stewing beef, cubed
- 1/3 cup potato starch
- 3 tablespoons olive oil
- 1 large yellow onion, peeled and finely chopped
- 4 cloves garlic, peeled and minced
- 2 teaspoons ground cumin
- 28 oz (840 ml) can tomatoes, undrained
- 2 canned chipotle chiles in adobo plus 2 tablespoons adobo sauce
- 1 cup (250 ml) water
- 1 pound (480 g) package wet-packed posole, well rinsed
- 2 carrots, peeled and chunked
- 2 potatoes, peeled and chunked
- salt and freshly ground black pepper
In a large bowl, combine cubed beef, seasoning, and potato starch. Toss well to coat meat evenly.
Heat 1 ½ tablespoons olive oil in a pressure cooker turned to the sauté mode. Working in batches, add seasoned meat and brown on all sides in a single layer for 3-4 minutes. Add remaining olive oil as needed. Transfer browned meat to a bowl.
Add chopped onion, carrots, and minced garlic to the pot, and cook, stirring, for 1-2 minutes. Return browned beef to the pot. Sprinkle with ground cumin. Cook, stirring occasionally, for 5 minutes.
In a blender, combine undrained tomatoes, chilies, adobo sauce, and water. Purée until smooth.
Add adobo mixture to pressure cooker along with the posole. Stir well to combine.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 25 minutes.
Using the Quick Release method, bring pressure to normal. Carefully open pressure cooker. Add salt as needed.