Ummmm what is happening? 42 degrees today?? I think I’m still a Californian at heart. Anything lower than 55 and its legit freezing outside, way to cold for this southern angelino. It’s also been weirdly pouring rain here. You might be surprised by that statement, after all doesn’t it rain ALL the time in Seattle? As a matter of fact, nope! It does not. It’s quite frequently gray and misty, vaguely drizzly. My favorite! But not pouring, dark, storming rain. I mean, there’s a reason no one uses an umbrella around here. Most of the time, you don’t really need one! It would just get in the way. LATELY though, wow. Storm after storm!
We’re getting a much needed break in the weather this week: sunshine. Although, now its freezing. Come to think of it, it did snow a few weeks back…
That settles it then. Winter. Is here (if you’re a GoT fan that is always said in Ned Stark’s voice, or Jon Snow. Take your pick). So since it’s been crazy rainy and freezing cold outside, it’s high time for some instant pot spicy beef stew to warm up!
First off, Lets back up…I bought an instant pot.
I did. I caved, and you know what? It was the BEST DECISION EVER!!! You can literally make beef stew in 45 MINUTES! That includes prep and cool down. Let me repeat that: 45. Minutes. I absolutely love beef stew, but it can take quite a while for that to get falling apart tender!
And lets be honest, sometimes you don’t have any longer than an hour to get dinner ready on a week night. Slow cooked beef stew is a great option, but sometimes, the mornings whiz by and its dinner making time before you know it! Instant pot for the WIN!
You know what else is awesome? Instant pot spicy beef stew is for reals a one pot recipe, all in the instant pot! If you were using a slow cooker, you’d have to brown your beef stew meat in a pan before adding it. Not so with the instant pot!
It has this handy dandy sauté option and omgitschangedmylife. It heated up faster than any pan I’ve ever had, and browned everything to perfection in pretty much 5 minutes. Pour everything else in the pot, seal the lid, and press meat/stew. 35 minutes later, BOOM STEW!
I did let the stew sit in there for an extra 10 minutes once it was down just to kind of settle down and marinate before I released the pressure. But you can easily quick release after 35 minutes and its good to go!
Quick chat about the flavor in this instant pot spicy beef stew: so perfect for winter! It warms you RIGHT up. There’s a little bit of a Mexican cuisine fusion going on in this recipe.
I used a poblano and jalapeño pepper, and a dash of ground cayenne, along with cumin, ancho chili powder, ground Mexican oregano, and cilantro for flavor. Plus, there’s even some fire roasted corn mixed in the pot!
I’ll say this. Winter’s got nothing on a bowlful of instant pot spicy beef stew ????????.Print
- 1 1/2 lbs beef stew meat
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1 teaspoon coarse salt
- 1 teaspoon ground black pepper
- 1 tablespoon tomato paste
- 2 tablespoons red wine
- 1/2 onion, diced
- 2 medium carrots, peeled and large diced
- 3–4 medium Yukon gold potaotes, large diced (no need to peel!)
- 1 poblano pepper, seeds removed, diced
- 1 jalapeño pepper, seeds removed, minced
- 2 garlic cloves, minced
- 1/2 cup medium salsa (I used La Victoria)
- 14 ounce can fired roasted corn, drained
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground Mexican oregano
- 2 1/2 cups chicken broth*
- Pinch ground cayenne pepper
- Fresh cilantro roughly chopped, and sliced jalapeño for garnish
Instant Pot Method
- Turn instant pot on sauté and add olive oil. Pat beef dry with a paper towel. Add beef, salt pepper, flour, and tomato paste to instant pot and stir to coat. Cook until beef is browned on all sides, about 5 minutes.
- Pour wine into pan and cook another 2 minutes, stirring and scraping any browned bits off the bottom of the pot.
- Add the rest of the ingredients, except the corn(this will be added when the stew is done cooking).
- Turn instant pot on meat/stew, secure lid and turn vent to sealing (cooks about 35 minutes).
- Optional: When meat/stew option is done cooking, you can leave everything as is for another 10 minutes or so for everything to calm down before quick releasing the pot (the instant pot will depressurize on its own in 20 minutes).
- Quick release the instant pot by turning the steam valve from seal to vent.*
- When the seal is finished venting, open the lid to the pot and stir in the corn. Add salt and pepper to taste. Serve with fresh cilantro and sliced jalapeño.
Traditional Stovetop/Oven Method (No Instant Pot? No worries!)
- In a dutch oven or heavy bottomed pan, heat olive oil over medium high heat. Add beef, salt, pepper, and flour to the pot, stirring to coat. Cook until beef is browned on all sides, about 10 minutes.
- Add tomato paste, stirring to coat. Cook until tomato paste is somewhat browned, about 2 minutes.
- Pour in wine and cook another 2 minutes, scraping up any browned bits on the bottom of the pot.
- Add the rest of the ingredients to the pot, except for the corn. Add 4 cups of chicken broth instead of 2 1/2.*
- Bring to a boil. Reduce heat to a simmer, cover, and cook for at least 1 1/2 to 2 hours, until beef falls apart when pierced with a fork. The lower the heat and the longer the cook the better! Alternatively, if using an oven safe pot or dutch oven, you can place the stew, covered, in a 350°F preheated oven and cook for 3 1/2 to 4 hours.
- Remove the stew from heat, and stir in corn. Add salt and pepper to taste. Serve with fresh cilantro and sliced jalapeño.
Make sure to follow all directions from your instant pot! Double check ways to depressurize it: quick release and natural release. Avoid putting your face over the instant pot when removing the lid or turning the steam vent from seal to vent.
- Quite a bit less liquid is required for an instant pot. Very little will escape as an instant pot cooks using the steam. If doing this recipe on a stove top, make sure to use 4 cups of broth instead of 2 1/2!