Instant Pot Mexican Beef Stew with Poblano
Tender chunks of beef meld with fire-roasted tomatoes, poblano and jalapeno peppers, and pinto beans in a cumin-and-chili-spiced broth. This pressure-cooked stew builds deep, savory heat without hours of simmering, making it ideal for weeknight dinners or casual entertaining. The poblano adds mild earthiness while jalapenos provide a sharp kick. Quick-release ensures the meat stays succulent and vegetables hold their texture.
Ingredients
- 1 ½ lbs beef stew meat, chopped
- 2 cups mini potatoes, sliced in half, unpeeled
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper, ground
- 2 cans fire-roasted tomatoes
- ½ onion, diced
- 1 poblano pepper, seeds removed, dicedAnaheim pepper1:1vegetable
milder alternative
- 2 jalapeno peppers, seeds removed, minced
- 1 tbsp garlic, minced
- 1 14 oz can pinto beans, drained
- 1 Mexican flavor bouillon1 tsp cumin + 0.5 tsp oreganocustomseasoning
omit if doubling herbs
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp oregano
- 1 tsp cayenne pepper
- 2 ½ cups chicken broth
Instructions
- 1
Set Instant Pot to saute mode, add olive oil and heat until shimmering.
- 2
Pat beef dry, add to pot, season with salt and pepper, and toss until browned on all sides.
- 3
Add remaining ingredients and stir until combined.
- 4
Switch to meat/stew mode, secure lid, and set vent to sealing.
- 5
Cook for 45 minutes at pressure.
- 6
Quick-release pressure by turning steam valve to vent.
- 7
Stir well and serve topped with fresh cilantro and sliced jalapeno.
Tips
Pat beef thoroughly dry before sauteing to achieve proper browning and fond development; moisture prevents effective searing.
Seed both poblano and jalapenos for milder heat, or leave some seeds for increased spice intensity.
Serve with lime wedges, sour cream, and fresh cilantro to balance the stew's richness and heat.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months in freezer-safe containers, leaving 1 inch headspace.
Prepare all vegetables and store in separate sealed containers up to 1 day ahead. Brown beef and store separately. Combine and pressure cook when ready.
Ladle into bowls and garnish with fresh cilantro, sliced jalapeno, lime wedge, sour cream, and crushed tortilla chips. Pair with cornbread, flour tortillas, or white rice.
Common Mistakes
Skip browning the beef to avoid flat, one-dimensional flavor; fond buildup is essential.
Do not omit the quick release to avoid mushy vegetables.
Ensure vent is set to sealing before pressurizing to avoid incomplete cooking.
Substitutions
milder alternative
omit if doubling herbs
FAQ
Can I use a regular pot instead of Instant Pot?
Yes. Brown beef as directed, add ingredients, bring to boil, reduce heat, cover, and simmer 1.5 to 2 hours until beef is tender. Stir occasionally and add broth if liquid reduces significantly.
What if I want less heat?
Omit cayenne pepper entirely or reduce to 0.25 tsp. Remove all jalapeno seeds and use only poblano for mild, earthy warmth. Add more broth if needed to restore liquid balance.
How long can I keep leftovers?
Refrigerate in airtight containers up to 4 days. Freeze up to 3 months. Thaw overnight in fridge and reheat gently on stovetop, adding extra broth if stew has thickened.