Instant Pot Smoky Chipotle Beef Stew Meat

• 2 pounds beef stew meat, cut into chunks
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 2 chipotle peppers in adobo sauce, finely chopped
• 2 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 cup frozen corn kernels
• 2 tablespoons tomato paste
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Steps

1. 1 Turn on the Instant Pot to sauté mode and heat the olive oil.
2. 2 Sear the beef chunks in batches until browned, then set aside.
3. 3 In the same pot, sauté the onion until softened, then add garlic and cook for another minute.
4. 4 Stir in chili powder, smoked paprika, cumin, and chipotle peppers; cook for 1 minute.
5. 5 Add beef broth, diced tomatoes, and tomato paste, stirring to scrape up any browned bits.
6. 6 Return the beef to the pot, season with salt and pepper, and secure the lid.
7. 7 Cook on high pressure for 60 minutes, then perform a natural release for 10 minutes followed by a quick release.
8. 8 Stir in frozen corn and cook for an additional 5 minutes on sauté mode.
9. 9 Taste and adjust seasoning as needed before serving.
10. 10 Garnish with fresh cilantro if desired.

Nutrition

Tips

• For even more depth, use a combination of beef broth and red wine.
• If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the stew during the last sauté step.
• This stew freezes well for up to 3 months.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave.

Serving Suggestions

• Serve with warm crusty bread or over mashed potatoes.
• Pairs well with a fresh green salad or roasted vegetables.

FAQ