Pressure Cooker Mexican Beef

Pressure Cooker Mexican Beef
Pressure Cooker Mexican Beef
For the past couple of years, I’ve been making Oven Braised Mexican Beef at least twice a month because it’s simple and delicious—and because the kids’ll actually eat it. But here’s a dirty little secret: these days, I rarely braise it in the oven because I can get similar results in a fraction of the time using a pressure cooker. I’ve extolled the virtues of pressure cooking before, but it’s truly become one of my favorite cooking methods. My trusty stovetop pressure cookers have been workhorses in my kitchen for some time now, but I recently treated myself to an Instant Pot because I’d read so many great things about this electric programmable multi-cooker. Also: I’m a gadget hoarder. In fact, I’m such a hoarder that I’d neglected to break out my Instant Pot for months after buying it. It sat in a box in my garage for months before I managed to de-clutter my kitchen enough to make room for it. And now, I’m totally crushing on my Instant Pot. I love that I can make bone broth at a moment’s notice without having to babysit it like a stove-top pressure cooker. Also, the sauté function lets me brown aromatics or meat right in the pot before I throw in the rest of the ingredients. One thing to note: The Instant Pot cooks at a slightly lower pressure than my stovetop pressure cookers, but that just means having to add a few minutes to the cooking time. I increase the cooking time by 7 to 15%, and refer to my friend’s website and charts for specific cooking times. If you’re at all a fan of pressure cooking, I suggest that you do the same. One more thing: even though the dish is finished in about an hour, I often don’t serve it until the next day. There’s a scientific reason why stews and braises taste better as leftovers. So with all of that out of the way, wanna see how I’ve modified my Mexican Beef recipe to work in a pressure cooker?
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 12
white meat free tree nut free nut free gluten free contains red meat contains fish shellfish free slow cooker dairy free
  • 1 tablespoon chili powder
  • 1 tablespoon tomato paste
  • freshly ground black pepper
  • 2 1/2 pounds boneless beef short ribs beef brisket,â or beef chuck roast cut into 11/2- to 2-inch cubes
  • 11/2 teaspoons kosher salt (diamond crystal brand)
  • 1 tablespoon ghee or fat of choice
  • 1 medium onion thinly sliced
  • 6 each garlic cloves peeled and smashed
  • 1/2 cup roasted tomato salsa (like the salsa roja asada fr
  • 1/2 cupâ bone broth
  • 1/2 teaspoonâ red boat fish sauce
  • 1/2 cup minced cilantro (optional)
  • 2 radishes, thinly sliced (optional)
  • Carbohydrate 1.12018606264228 g
  • Cholesterol 62.368950875 mg
  • Fat 17.0625450263551 g
  • Fiber 0.215575624429576 g
  • Protein 18.4021254689893 g
  • Saturated Fat 6.86789699997665 g
  • Serving Size 1 1 Recipe (98g)
  • Sodium 63.5630477971959 mg
  • Sugar 0.904610438212701 g
  • Trans Fat 2.23004877012081 g
  • Calories 236 calories

My Pressure Cooker Mexican Beef Adventure: A Busy Mom's Secret Weapon

As a working mom, time is my most precious commodity. Dinner prep used to be a nightly battle, a stressful race against the clock. Oven-braised Mexican beef was a favorite, a delicious and satisfying meal the whole family loved. But with my increasingly hectic schedule, the hours spent braising in the oven became a luxury I couldn't afford. That's when my trusty pressure cooker, and later my Instant Pot obsession, became my saving grace.

I've always been a fan of pressure cooking; the ability to whip up flavorful, tender dishes in a fraction of the time is nothing short of magical. But the Instant Pot took it to a whole new level. The ease of use, the programmable settings, and the sauté function—it's a kitchen game-changer. No more babysitting pots on the stovetop; I can brown my meat, sauté my onions, and then let the pressure cooker work its magic while I attend to other matters. This pressure cooker Mexican beef recipe is a testament to that efficiency. It's practically effortless, yet produces a result that rivals the hours spent over a conventional oven.

The beauty of this recipe lies in its adaptability. Whether you're using a stovetop pressure cooker or an Instant Pot, the process remains remarkably similar. The only real difference is the cooking time, which may need slight adjustments depending on your appliance. I typically increase the cooking time by about 7-15%, relying on my trusty pressure cooking charts for guidance. Regardless of the method, the result is always the same: incredibly tender, flavorful beef, bursting with the richness of Mexican spices and the tang of perfectly roasted tomatoes.

Beyond the convenience, this dish boasts a depth of flavor that only comes with time. Even though it cooks relatively quickly, I often find it even better the next day. The flavors meld and intensify, resulting in a truly exceptional culinary experience. Serve it with a dollop of sour cream, a sprinkle of fresh cilantro, and some crunchy radishes, and you've got yourself a fiesta in a bowl.

This recipe is more than just a meal; it’s a symbol of efficient cooking and delicious, family-friendly food. It's a testament to the power of embracing technology and finding ways to simplify our lives without sacrificing quality or flavor. It's the perfect dish for busy weeknights, weekend gatherings, or any occasion that calls for a hearty, satisfying meal that won't keep you chained to the kitchen.

So, are you ready to experience the magic of pressure-cooked Mexican beef? I invite you to try this recipe and experience the joy of a delicious, satisfying meal without the time-consuming hassle. Trust me, once you try it, you'll be hooked! It’s become a staple in my home, and I’m confident it will become one in yours as well. Let me know in the comments how your pressure cooker Mexican beef adventure turns out!

Step-by-step

    • In a large bowl, combine cubed beef, chili powder, and salt.
    • Press the Sauté button on your Instant Pot and add the ghee to the cooking insert. Once the fat’s melted, add the onions.
    • Sauté until translucent. (If you’re using a stovetop pressure cooker, melt the fat over medium heat and sauté the onions.)
    • Stir in the tomato paste and garlic, and cook for 30 seconds or until fragrant.
    • Toss in the seasoned beef.
    • Pour in the salsa, stock, and fish sauce.
    • Cover and lock the lid and press the Keep Warm/Cancel button on the Instant Pot. Press the Meat/Stew button to switch to the pressure cooking mode. If your cubes are smaller than mine, you can press the minus button to decrease the cooking time from the preset 35 minutes. Once the pot is programmed, walk away. (If you're using a stove-top pressure cooker, you won't have all those buttons to press. Just cook on high heat until high pressure is reached. Then, reduce the heat to low to maintain high pressure for about 30 minutes.)
    • When the stew is finished cooking, the Instant Pot will switch automatically to a “Keep Warm” mode. If you’re using a stove-top pressure cooker instead, remove the pot from the heat. In either case, let the pressure release naturally (~15 minutes).
    • Unlock the lid and season to taste with salt and pepper.
    • At this point, you can plate and serve—or store the beef in the fridge for up to 4 days and reheat right before serving.
    • When you’re ready to eat, top the hot stew with cilantro and radishes if you’ve got them.
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