Instant Pot Caldillo
Course: StewsCuisine: EuropeanPrep Time
15 mins
Cook Time
1
minuteAdditional Time
10
minutesTotal Time
1 hr 30 mins
Servings
8
Ingredients
2 tablespoons — olive oil
2 pounds — cubed beef stew meat
1 — onion, diced
4 cups — beef broth
4 — russet potatoes, peeled and diced
1 (14.5 ounce) can — fire-roasted diced tomatoes
1 (8 ounce) can — chopped green chiles, drained (such as Hatch)
2 teaspoons — Mexican oregano
2 teaspoons — minced garlic
2 teaspoons — cumin
1 teaspoon — dried chipotle chile powder
1 teaspoon — chili powder
½ teaspoon — ground black pepper
Directions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat oil; sear beef until cubes browned on all sides, 5 to 8 minutes. Transfer beef to a plate; set aside. Add onion to the pot; cook until soft and translucent, about 5 minutes. Turn off Sauté function.
- Return beef to the pot. Stir in beef broth, potatoes, diced tomatoes, green chiles, oregano, garlic, cumin, chipotle chile powder, chili powder, and black pepper. Close and lock the lid. Select High pressure according to manufacturer’s instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock and remove the lid.
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