This comforting Instant Pot Mexican Beef Stew Recipe is something that you are going to enjoy all winter long. If you love comfort food as much as I do that, I know you’re going to be happy to eat this instant pot stew meat recipe. It’s filled peppers, fire-roasted tomatoes, pinto beans, and the perfect amount of Mexican spices and seasonings—time to head in the kitchen and make this pressure cooker Mexican beef stew.
Instant Pot Mexican Beef Stew Recipe
You will never see me turn down a bowl of hearty beef stew. What I love about this beef stew recipe is that it’s actually filled with all sorts of Mexican flavors. So it kicks up the traditional beef stew and gives you something unique and fun! The next time you want something to surprise your family with you definitely should consider making this instant pot Mexican beef stew. You will be amazed by how quickly they gobble it down and that you probably won’t have very many leftovers.
If you do end up with leftovers, then you’ll love being able to have an easy and light lunch handy whenever you’re hungry. Or skip a night of making dinner and just eat leftover Mexican beef stew instead. It’s a win-win all around, and I think you’ll enjoy that too.
What Can I Use Instead of Stew Meat
If you don’t have any stew meat, that’s totally fine! You can still easily make this Mexican beef stew by swap out for a different cut of meat. I usually use a chuck roast and cut it into bite-size pieces when I’m looking for stew meat. You could also use any other cut a pot roast in place of the stew meat. Just check the sale racks and see what you can come up that’s the cheapest, and that will work.
Alternatives To Stew Recipe
This dish is so easy to swap out various ingredients. For example, if you’re not a big fan of peppers, go ahead and leave them out. When I left out the peppers in the past, I usually swap them for a can of green chilies. You can use various types of beans, meat, and even switched out the type of potatoes. You can go wild and do anything you want to this recipe to make you your own. So don’t be afraid to try out new flavors to see what you actually like.
Can I Use Black Beans In Replace of Pinto Beans
Absolutely! If you love black beans much more than pinto beans, go ahead and make the swap. Just use the same amount of black beans, and you’ll be good to go. Black beans actually taste similar to pinto beans, so you won’t notice a huge difference in flavor.
How to Store Leftovers
For best results, you should store the leftover instant pot Mexican beef stew in the refrigerator. Let soup cool down to room temperature, then divided up into individual serving size containers or place pour it into one large food container. The leftover soup lasts in the refrigerator for up to 5 days.
Additionally, you can store the leftover soup in the freezer. Just pour the soup into freezer-safe bags making sure you don’t fill them more than two-thirds full. Then lay them flat in the freezer until the soup is frozen all the way. Then you can pick up the bag to make more room in your freezer.
In order to reheat the soup, you’ll need to make sure that it’s thawed out and headed of time. You can thaw it in the refrigerator overnight or let it sit in a bowl of cool water while you leave it in the container it’s in.
Then, you can reheat the soup on the stovetop in a saucepan or microwave it for a couple of minutes until it’s hot.
Can I Use Lamb Meat in Replace of Beef in the Stew
Yes, if you want to use lamb meat that is more than fine for this recipe. Just use the same amount of lamb meat as you would need beef, and you’ll be all set. I personally have never tried it with lamb meat, but I don’t see why it wouldn’t turn out good.
What To Serve With Mexican Stew
Mexican beef stew is pretty delicious on its own but, if you want to serve other foods with it, that is more than fine. I recommend serving a fresh garden salad, some warm bread, and all of your favorite Mexican type toppings you want. Sour cream, green onions, and even a little bit of salsa taste good on top of it.
- Chopped beef stew meat
- Mini potatoes, sliced in half ( no need to peel )
- Olive oil
- Ground black pepper
- Fire roasted tomatoes
- Diced onions
- Poblano pepper, seeds removed, diced
- Jalapeño peppers, seeds removed, minced
- Minced garlic
- Pinto beans, drained
- Mexican flavor bouillon
- Chili powder
- Cayenne pepper
- Chicken broth
How to Make Instant Pot Mexican Beef Stew
Step 1: Add olive oil to the instant pot and turn it on to saute.
Step 2: Dry the stew meat with a paper towel.
Step 3: Place the pieces of meat into the instant pot and season it with the salt and pepper.
Step 4: Using a set of tongs to turn the meat, so it browns on all four sides.
Step 5: Place the rest of the ingredients into the instant pot and stir to combine.
Step 6: Close the lid to the instant pot and turn on the meat/stew feature and turn the vent to the sealed position—Cook the Mexican stew for 45 minutes. Then do a quick release.
Step 7: After this is done cooking stir to combine and top with fresh cilantro or sliced jalapenos.
Now, remember to save this recipe on Pinterest for later 🙂
- 1 1/2 lbs chopped beef stew meat
- 2 cups mini potatoes, sliced in half ( no need to peel )
- 2 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. ground black pepper
- 2 Cans Fire roasted tomatoes
- 1/2 onion, diced
- 1 poblano pepper, seeds removed, diced
- 2 jalapeño peppers, seeds removed, minced
- 1 tbsp. Minced garlic
- 1- 14oz can of pinto beans, drained
- 1 mexican flavor bouillon
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp oregano
- 1 tsp cayenne pepper
- 2 1/2 cups chicken broth
- Turn the instant pot on sauté and add olive oil.
- Pat the beef dry with a paper towel.
- Add beef to the Instant pot and season the beef with salt and pepper.
- Toss the beef to lightly sear, until browned on the sides.
- Add the rest of the ingredients to the Instant Pot.
- Stir to combine.
- Turn instant pot on meat/stew feature, secure lid and turn vent to sealing.
- The timer should be set for 45 minutes.
- Quick release the instant pot by turning the steam valve from seal to vent.
- Stir to combine.
- Serve with fresh cilantro and sliced jalapeño.
Prep Time: 5 min
Cook Time: 45 min
Total Time: 50 min
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
If you are in the mood for more instant pot recipes, I’ve got a bunch you’re going to love.
Instant pot smoked sausage and beans – This soup is filled with lots of flavorful and tasty ingredients.
Instant pot chicken burrito bowl – Skip traditional tacos and go for these amazing chicken tacos instead.
Chicken and rice – There is nothing more comforting than a helping of instant pot chicken and rice. You are going to enjoy this recipe.
Instant pot crack chicken – I’m so excited to share this recipe with you because I know you’re going to go wild for it.