Instant Pot Tex-Mex Beef Stew

Corn chips, Cheddar Cheese and Beef - not what you would normally think to serve for dinner on a week night! This recipe is so delish and easy, that it might just change your mind!

I found the recipe for Instant Pot Tex-Mex Beef Stew in one of my Food Network magazines and made some changes to fit my family.

My kids are not into super spicy flavors, so I removed all of the chilies and spices that turned up the heat in this dish. For the original recipe, you can check it out HERE. For the recipe I used, scroll on down below.

instant pot beef stew.jpg

Ingredients

2 tsps ground cumin

1 tsp ground coriander

½ tsp smoked paprika

¼ tsp ground cinnamon

2 lbs cubed beef stew meat (preferably chuck)

Kosher salt and freshly ground pepper

2 tbsps exta-virgin olive oil

1 small onion, chopped

4 cloves garlic, smashed

1 15 oz can diced tomatoes

½ cup corn chips, finely crushed, plus more for topping

1 tbsp apple cider vinegar

½ cup fresh cilantro, roughly chopped, plus more for topping

Shredded cheddar cheese and sliced scallions, for topping


Preparation

  1. Mix the cumin, coriander, paprika and cinnamon in a small bowl. Put the beef in a medium bowl; add the spice mixture, season generously with salt and pepper and toss until coated. Set aside.

  2. Bring a pan over medium high heat, add 1 tbsp of olive oil and brown the meat slightly - approximately 1 minute. When the beef is done, put directly into Instant Pot.

  3. Using the same pan that you used for the beef, add an additional 1 tbsp of olive oil. Add the onion, garlic and a generous pinch of salt. Cook, stirring often, until tender and lightly browned, about 4-5 minutes.

  4. Add 3/4 cup water, tomatoes and onions to the Instant Pot. Put on the lid, making sure the steam valve is in the sealing position, and set the Instant Pot to high pressure for 30 minutes. Let stand 10 minutes, then carefully turn the steam valve to the venting position to release the remaining pressure.

  5. Turn off the Instant Pot. Remove the lid and stir in the crushed corn chips, gently breaking up any large chunks of beef. Stir in the vinegar and cilantro; season with salt and pepper. Serve the stew over rice; top with cheese, scallions, cilantro and more corn chips.

Note - steps 2 & 3 can be done directly in the Instant Pot under Saute Function. I prefer to do them in a separate pan so that I have more room to work.

Pamela LiptonComment