Easy Instant Pot Sweet Potato and Beef Stew

Instant Pot Texas Beefiness Stew With Sweetness Potatoes

Instant Pot Texas Beef Stew With Sweetness Potatoes. Sweet potatoes, spicy pickled jalapeños, and hunks of beefiness brand 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 beef and sweet potatoes, onions, and beer (preferably Texas's own Shiner Bock), and pickled jalapeños and chili pulverization.

But…I didn't desire to make a pot roast. I was in a footling scrap of a hurry, and wanted to brand a stew. Now, I know, it's from Texas, it'south a stew, this should be a chili, correct? Well…non with this mix of ingredients. I hateful, sweet potatoes in Texas chili? It's merely not done. So, stew information technology is.

And it turns into quite a stew. The sweet potatoes are autumn autonomously tender, and some of them melt into the stew, giving it extra body. I assistance that thickening with a corn starch slurry - I retrieve pressure cooker stews need actress help to thicken up. The pickled jalapeños add a tingle of heat, and the beef is fall apart tender thanks to pressure cooking.

Looking for a taste of the Southwest

Recipe: Instant Pot Texas Beef Stew With Sweet Potatoes

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

Impress

Description

Instant Pot Texas Beef Stew With Sweet Potatoes. Sweet potatoes, spicy pickled jalapeños, and hunks of beefiness brand this pressure cooked stew 1 to retrieve.

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• 1 tablespoon vegetable oil
• 3 pounds boneless beefiness chuck roast, cut into 1-inch cubes
• 1 teaspoon fine sea salt
• ane teaspoon chili powder
• 1 teaspoon fresh ground black pepper
• 1 big onion, diced
• ½ teaspoon fine sea table salt
• ½ loving cup (four ounces) pickled jalapeños with pickling juice
• ½ cup beer (Shiner Bock is authentic)
• 2 large sweet potatoes (nigh 2 pounds), peeled and cut into ii-inch chunks
• i cup beef broth (or chicken broth, or water)
• ½ teaspoon of salt (if using homemade broth or water)

Chili pulverization-cornstarch slurry (optional)

• ¼ loving cup h2o
• two tablespoons cornstarch
• one teaspoon chili pulverization

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1. Sear the beef in batches: Oestrus the vegetable oil in an Instant Pot set to Sauté mode adjusted to loftier until the oil shimmers. (Employ medium-high heat with a stovetop PC). While the pot heats, sprinkle the beef cubes with 1 teaspoon of salt, chili powder, and black pepper. Add together ½ of the beefiness to the pot in a loose single layer and sear until well browned on one side, well-nigh 3 minutes. (Don't crowd the pot or the beef will steam, non brown). Transfer the browned beef to a bowl, add together the remaining half of the beef to the pot, and sear until browned on ane side, another 3 minutes. Once more, transfer the browned beef to the basin.
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, most v minutes, scraping the lesser of the pot occasionally with a apartment edged wooden spoon to loosen any browned bits of beefiness 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 eddy off some of the alcohol. Scrape the bottom of the pot once more to release any browned bits.
3. Everything into the pot: Stir in the beefiness and any juices left in the bowl. Stir in the sweet potatoes and beefiness broth, and sprinkle with ½ teaspoon salt if using bootleg broth.
4. Pressure melt the stew for 15 minutes with a natural release: Lock the hat on the pressure cooker. Cook at high pressure for 15 minutes in an electric pressure cooker ("Transmission" or "Pressure Cook" mode in an Instant Pot), or for 12 minutes in a stovetop PC. Let the pressure come down naturally, about 20 more minutes. (If you lot're in a bustle, you lot can quick release any remaining pressure after 15 minutes.) Remove the hat, tilting it away from you to avert the hot steam.
5. Thicken, and serve: Whisk the water, cornstarch, and chili powder together to make a cornstarch slurry, so stir the slurry into the stew. Serve and enjoy!

Notes

Yep, only ½ cup beer - the residuum of the canteen is for the chef. (And I won't tell if you have another 1 while the stew is cooking).

The downside to force per unit area cooking is a thin sauce. The sealed pressure cooker lets us build pressure level, but we don't become whatsoever evaporation to thicken up the sauce. The cornstarch slurry thickens the sauce and gives information technology the mouthfeel of a long-simmered stew. And, as I said above, some of the sweetness potatoes will likewise melt into the stew, thickening the sauce.

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

Tools

6 quart or larger pressure cooker (I love my Instant Pot half-dozen-Quart Pressure level Cooker)

Apartment edged wooden spoon

• Prep Fourth dimension: 20 minutes
• Melt Time: 55 minutes
• Category: Dominicus Dinner
• Method: Pressure Cooker
• Cuisine: American

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

What practice you think?

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

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