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Mexican Beef Caldillo in Instant Pot

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PREP TIME
15 min
COOKING TIME
65 min
TOTAL TIME
90 min
SERVINGS
8 servings
Dinner Mexican
Mexican Beef Caldillo in Instant Pot
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
  • 1/2 teaspoon ground black pepper
Instructions
1
Begin by activating the multifunctional pressure cooker and choosing the Saute mode. Heat a generous amount of olive oil within the pot, then sear the beef cubes until they are nicely browned on all sides, taking approximately 5 to 8 minutes. Remove the browned beef from the pot and set it aside for further use.
2
Next, add the sliced onion to the pot and cook until it becomes soft and translucent, taking around 5 minutes. Switch off the Saute function.
3
Now, return the browned beef back into the pot along with the cooked onion. Combine this mixture with the beef broth, diced potatoes, green chiles, oregano, minced garlic, cumin, chipotle chile powder, chili powder, and pepper. Close the lid securely and lock it in place.
4
Follow the manufacturer's guidelines to select high pressure, then set a timer for 45 minutes. Allow 10 to 15 minutes for the pressure to build up naturally.
5
Once the pressure has been released according to the manufacturer's instructions, take 10 to 40 minutes for this process.