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

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