Pressure Cooker Beef Stew With Sweet Potatoes

Instant Pot Texas Beef Stew With Sweet Potatoes

Instant Pot Texas Beef Stew With Sweet Potatoes. Sugariness potatoes, spicy pickled jalapeños, and hunks of beefiness make this pressure cooked stew one to remember.

A friend of mine (Hi, Rhonda!) passed me this recipe for Texas Pot Roast with Sweet Potatoes from Texas Monthly. I loved the flavor combination of beefiness and sweet potatoes, onions, and beer (preferably Texas's own Shiner Bock), and pickled jalapeños and chili powder.

But…I didn't want to make a pot roast. I was in a little bit of a hurry, and wanted to make a stew. Now, I know, information technology's from Texas, it's a stew, this should be a chili, correct? Well…not with this mix of ingredients. I mean, sweet potatoes in Texas chili? It's just not done. So, stew it is.

And information technology turns into quite a stew. The sweet potatoes are autumn autonomously tender, and some of them melt into the stew, giving information technology actress trunk. I help that thickening with a corn starch slurry - I think pressure level cooker stews need actress aid to thicken upwards. The pickled jalapeños add a tingle of rut, and the beef is fall apart tender thanks to pressure cooking.

Looking for a sense of taste of the Southwest

Recipe: Instant Pot Texas Beef Stew With Sweet Potatoes

Inspired by: Instant Pot Texas Pot Roast With Sweet Potatoes past Paula Forbes in Texas Monthly

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Description

Instant Pot Texas Beef Stew With Sweet Potatoes. Sweet potatoes, spicy pickled jalapeños, and hunks of beefiness make this force per unit area cooked stew 1 to remember.

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• 1 tablespoon vegetable oil
• 3 pounds boneless beefiness chuck roast, cut into 1-inch cubes
• i teaspoon fine sea salt
• 1 teaspoon chili powder
• i teaspoon fresh ground black pepper
• 1 large onion, diced
• ½ teaspoon fine sea common salt
• ½ cup (4 ounces) pickled jalapeños with pickling juice
• ½ loving cup beer (Shiner Bock is accurate)
• 2 large sweet potatoes (virtually 2 pounds), peeled and cutting into 2-inch chunks
• 1 cup beef broth (or chicken broth, or water)
• ½ teaspoon of salt (if using bootleg goop or h2o)

Chili powder-cornstarch slurry (optional)

• ¼ cup water
• 2 tablespoons cornstarch
• 1 teaspoon chili powder

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1. Sear the beef in batches: Oestrus the vegetable oil in an Instant Pot set to Sauté way adjusted to high until the oil shimmers. (Use medium-high heat with a stovetop PC). While the pot heats, sprinkle the beefiness cubes with 1 teaspoon of salt, chili powder, and black pepper. Add ½ of the beefiness to the pot in a loose unmarried layer and sear until well browned on i side, about 3 minutes. (Don't crowd the pot or the beef will steam, non brown). Transfer the browned beefiness to a bowl, add the remaining half of the beef to the pot, and sear until browned on ane side, another three minutes. Again, transfer the browned beefiness to the bowl.
2. Sauté the aromatics, toast the spices, deglaze the pot with beer: Add the onion to the pot and sprinkle with ½ teaspoon salt. Sauté until the onions soften, about 5 minutes, scraping the bottom of the pot occasionally with a flat edged wooden spoon to loosen any browned $.25 of beef or onion. Stir in the pickled jalapeños, then pour the beer into the pot. Bring the beer to a simmer, and simmer for 1 minute to boil off some of the alcohol. Scrape the bottom of the pot again to release any browned $.25.
3. Everything into the pot: Stir in the beefiness and any juices left in the bowl. Stir in the sweet potatoes and beef broth, and sprinkle with ½ teaspoon salt if using homemade broth.
4. Pressure melt the stew for fifteen minutes with a natural release: Lock the hat on the pressure cooker. Melt at high pressure for 15 minutes in an electric pressure level cooker ("Transmission" or "Pressure level Cook" mode in an Instant Pot), or for 12 minutes in a stovetop PC. Let the force per unit area come up down naturally, about 20 more than minutes. (If you're in a hurry, you lot can quick release whatsoever remaining pressure after 15 minutes.) Remove the lid, tilting it away from you lot to avert the hot steam.
5. Thicken, and serve: Whisk the h2o, cornstarch, and chili powder together to make a cornstarch slurry, and then stir the slurry into the stew. Serve and savour!

Notes

Yes, merely ½ cup beer - the rest of the bottle is for the chef. (And I won't tell if y'all take some other one while the stew is cooking).

The downside to pressure cooking is a thin sauce. The sealed pressure cooker lets united states of america build pressure, just we don't go any evaporation to thicken up the sauce. The cornstarch slurry thickens the sauce and gives it the mouthfeel of a long-simmered stew. And, as I said above, some of the sweet potatoes will also cook into the stew, thickening the sauce.

You lot can substitute bottom round roast for the chuck roast if that's what's bachelor; everything else cooks the same.

Tools

6 quart or larger force per unit area cooker (I love my Instant Pot 6-Quart Pressure level Cooker)

Flat edged wooden spoon

• Prep Time: twenty minutes
• Cook Time: 55 minutes
• Category: Sunday Dinner
• Method: Pressure Cooker
• Cuisine: American

Keywords: Instant Pot Texas Beef Stew With Sweet Potatoes, Pressure Cooker Texas Beefiness Stew With Sweet Potatoes

What do you call up?

Questions? Other ideas? Leave them in the comments department below.

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My other Instant Pot and Pressure Cooker Recipes

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