Instant Pot Mexican Beef Stew

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Instant Pot Mexican Beef Stew calories by ingredient
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Delicious stew that can easily be prepared in a pressure cooker. Delicious stew that can easily be prepared in a pressure cooker.
Number of Servings: 6


    1 tbsp Coconut Oil
    1 large Onions, raw, diced
    2 lb Beef chuck, 1" cubes
    2 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.

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Member Ratings For This Recipe

  • Incredible!
    Really warm stew for a chilly night. I may have added a bit too much chipotle powder or their may have been some kick in my tomatoes but this had a good deal of heat. We like spicy but if you didn't I might cut down on the added chipotle. - 1/30/18

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