Instant Pot Sweet Potatoes and Beef

Instant Pot Texas Beef Stew With Sweet Potatoes

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

A friend of mine (Howdy, Rhonda!) passed me this recipe for Texas Pot Roast with Sweetness 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 bustle, and wanted to brand a stew. Now, I know, it'southward from Texas, information technology's a stew, this should be a chili, correct? Well…non with this mix of ingredients. I hateful, sweetness potatoes in Texas chili? It's just non done. So, stew it is.

And information technology turns into quite a stew. The sugariness potatoes are fall autonomously tender, and some of them melt into the stew, giving it extra trunk. I help that thickening with a corn starch slurry - I think force per unit area cooker stews need extra help to thicken upward. 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 Sweetness Potatoes

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

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

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

Chili pulverization-cornstarch slurry (optional)

• ¼ cup h2o
• ii tablespoons cornstarch
• one teaspoon chili powder

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1. Sear the beef in batches: Heat the vegetable oil in an Instant Pot ready to Sauté mode adjusted to high until the oil shimmers. (Use medium-high heat with a stovetop PC). While the pot heats, sprinkle the beef cubes with 1 teaspoon of common salt, chili powder, and black pepper. Add together ½ of the beef to the pot in a loose single layer and sear until well browned on one side, about three minutes. (Don't crowd the pot or the beefiness will steam, not brownish). Transfer the browned beef to a bowl, add the remaining half of the beef to the pot, and sear until browned on one side, some other iii 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 whatever browned $.25 of beefiness or onion. Stir in the pickled jalapeños, then cascade 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 again to release whatsoever browned bits.
3. Everything into the pot: Stir in the beef and any juices left in the basin. Stir in the sugariness potatoes and beef broth, and sprinkle with ½ teaspoon salt if using bootleg broth.
4. Pressure cook the stew for 15 minutes with a natural release: Lock the lid on the pressure cooker. Melt at high pressure level for 15 minutes in an electrical pressure level cooker ("Manual" or "Pressure Melt" mode in an Instant Pot), or for 12 minutes in a stovetop PC. Allow the pressure come down naturally, near xx more minutes. (If you're in a hurry, y'all can quick release any remaining pressure after 15 minutes.) Remove the lid, tilting it away from you lot to avoid the hot steam.
5. Thicken, and serve: Whisk the water, cornstarch, and chili powder together to make a cornstarch slurry, and then stir the slurry into the stew. Serve and enjoy!

Notes

Yep, merely ½ loving cup beer - the balance of the bottle is for the chef. (And I won't tell if you have another one while the stew is cooking).

The downside to pressure cooking is a thin sauce. The sealed pressure cooker lets us build force per unit area, merely we don't go any 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 sweet potatoes volition also melt into the stew, thickening the sauce.

Y'all 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 dearest my Instant Pot 6-Quart Pressure Cooker)

Flat edged wooden spoon

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Sunday Dinner
• Method: Pressure Cooker
• Cuisine: American

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

What practice you lot remember?

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

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My other Instant Pot and Pressure Cooker Recipes

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