Chipotle Beef Stew Pressure Cooker Recipe

Chipotle Beef Stew Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 5- to 7-quart – Time: 20 minutes at HIGH pressure

• 3 pounds boneless stewing beef or chuck roast, cut into 1-inch cubes
• 1/3 cup potato starch (not potato flour)
• salt and freshly ground black pepper
• 3 tablespoons olive oil
• 1 large yellow or white onion, finely chopped
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 (28-ounce) can whole tomatoes in juice
• 2 canned chipotle chiles in adobo plus 2 tablespoons adobo sauce
• 1 cup water
• 1 (1-pound) package wet-packed posole, rinsed several times, or 1 (15.5-ounce) can hominy, drained and rinsed

Method

1. In a large bowl, toss the beef with the potato starch, salt, and pepper to coat evenly
2. In a 5- to 7-quart pressure cooker, heat half of the oil over medium-high heat until very hot
3. Brown the meat on all sides in batches in a single layer, 3 to 4 minutes per batch, adding the remaining oil as needed
4. Transfer the browned meat to the bowl
5. Add the onion and garlic to the pot, reduce the heat to medium, and cook 1 to 2 minutes, stirring
6. Return the meat and any accumulated juice to the pot, and add the cumin
7. Cook 5 minutes
8. Puree the tomatoes with their juice, the chiles and adobo sauce, and water in a blender or with an immersion blender until smooth
9. Add to the pot along with the posole and stir to combine
10. Close and lock the lid
11. Set the burner heat to high
12. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
13. Set a timer to cook for 20 minutes
14. Remove the pot from the heat
15. Open the cooker with the Quick Release method
16. Be careful of the steam as you remove the lid
17. Taste for salt
18. Serve immediately, but this is also really good reheated the next day

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