Instant Pot Mexican Beef Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbsp Coconut Oil 1 large Onions, raw, diced 2 lb Beef chuck, 1" cubes2 tsp Salt 2 tsp Cumin seed 1 tsp Paprika 1 tsp Oregano, ground .5 tsp Chipotle Chili Powder (by SMARTIEBEE) .5 tsp Pepper, white 1 cup Beef Broth - Swanson Low Sodium 1 cup Hunt's Fire Roasted Diced Tomato 1.4 serving Kroger Green Chile Peppers Diced--4.5oz Can (by _JACK_)
In the Instant Pot, set to saute and add the oil. When melted, saute the onion for 2-3 minutes.
Add the spices in a bowl, and coat the meat.
Add the meat to the Instant Pot and saute for 3 minutes.
Add the diced tomatoes and chile peppers, and turn the Instant Pot on to High pressure for 30 minutes.
If desired, serve over cauliflower rice.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user CJADERUN.
Add the spices in a bowl, and coat the meat.
Add the meat to the Instant Pot and saute for 3 minutes.
Add the diced tomatoes and chile peppers, and turn the Instant Pot on to High pressure for 30 minutes.
If desired, serve over cauliflower rice.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user CJADERUN.
Nutritional Info Amount Per Serving
- Calories: 266.0
- Total Fat: 12.1 g
- Cholesterol: 98.3 mg
- Sodium: 1,192.3 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 2.2 g
- Protein: 30.5 g
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