Instant Pot Stewed Beef Taco Recipe

Instant Pot Stewed Beef Taco Recipe. Mexican “beef stew” taco filling, crumbles tender thanks to pressure cooking.

Carne Guisada, also known as “Beef Stew” in Spanish, changes across the Spanish-speaking world. This is a Tex-Mex version of the borderlands between northern Mexico and the southern United States. It is a cousin of spicy beef, with more emphasis on beef and less on chili.

Instant Pot Stewed Beef Taco Recipe

When I searched for Carne Guisada on Google, the Taco Cabana chain of restaurants in San Antonio kept popping up. (That’s right, I’m not from Texas.) It’s a popular choice for a taco dish; When I go back to Texas I will give it a try. Until then I’ll console myself with my own version of the recipe.

As usual, I use a pressure cooker to get the meat cooked. And as usual, my instant pot came. I browned the meat on one side, to give me the best trade-off between flavor (browning gives the meat extra flavor) and speed (browning on more than one side takes a while.) Less chili powder, so it comes out brown like soup, not red like chili. it’s a very Broth when done, even with a slurry of cornstarch I added to thicken it. (My kids were calling these “dirty tacos” even before we finished serving. But that didn’t stop them from eating them, or gobbling up leftovers the next day.) Use a perforated spoon to serve, and add a little extra sauce if tacos need it.

Instant Pot Stewed Beef Taco Recipe


Instant Pot Stewed Beef Taco Recipe. Mexican “beef stew” taco filling, crumbles tender thanks to pressure cooking.

  • 1 tablespoon Vegetable oil
  • 2 pound roast beef chuck, cut into 1inch cubes
  • 1 teaspoon fine sea salt
  • 1 diced medium onion
  • 1 Medium green pepper, seeded and diced
  • 1 Jalapenos, sliced ​​and chopped
  • 1 crushed garlic clove
  • 2 tablespoons chili powder
  • 1 teaspoon Freshly ground black pepper
  • Half a teaspoon fine sea salt
  • 1 cup Beef broth or chicken broth (low-sodium homemade or store-bought)
  • Half a teaspoon of salt (if using homemade broth or water)
  • 10– 1 packet of chopped tomatoes and green peppers (rutile tomatoes)

cornstarch slurry (optional)

  • Half a cup Water
  • 2 tablespoons Corn Starch


  • at most 20 small flour tortillas
  • chopped lettuce
  • Onion cut into cubes
  • jalapeno slices

Instant Pot Stewed Beef Taco Recipe directions

  1. Burn the meat in batches: Heat vegetable oil in an instant pot on sauté setting on high until oil shimmers. (Use medium to high heat with a cooking surface computer). While the pot is heating, sprinkle the meat cubes with 1 teaspoon of the salt. Add half of the beef to the saucepan in a single loose layer and stir until well browned on one side, about 3 minutes. (Do not overcrowd the pot or the meat will evaporate, not brown.) Transfer the browned beef to a pot, add the remaining half of the beef to the pot, and sauté until browned on one side, another 3 minutes. Transfer the second batch of beef to the pot.
  2. Transfer the aromatics and toast the spices: Add the onion, green pepper, jalapeno, and crushed garlic to the saucepan, and sprinkle with chili powder, black pepper, and ½ teaspoon salt. Sauté onions until softened, about 5 minutes, scraping the bottom of the pot occasionally with a flat-edged wooden spoon to loosen any bits of beef or onions sticking to the bottom of the pot.
  3. Everything is in the pot: Pour the broth into the saucepan (and sprinkle ½ teaspoon of salt if you’re using homemade broth). Allow the broth to simmer over low heat and scrape the bottom of the pot one last time to release any brown bits. Add the beef and any remaining juices in the pot, then add the tomatoes and green peppers.
  4. Pressure cook for 15 minutes with natural release: Close the pressure cooker lid. Cook on high pressure for 15 minutes in an electric pressure cooker (“manual” or “pressure cooking” setting in the Instant Pot), or for 12 minutes on a PC burner. Let the pressure drop naturally, about another 20 minutes. (If you’re in a hurry, you can quickly get rid of any remaining pressure after 15 minutes.) Remove the cap and tilt it away from you to avoid hot steam.
  5. Thickens and Serves: Whisk the water, cornstarch, and chili powder together to make a cornstarch slurry, then stir the slurry into the bowl. If you have time, set the Instant Pot to sauté – on low heat and simmer for 10 minutes to thicken more. (Use low heat on a stovetop computer). Serve Instant Pot Stewed Beef Taco Recipe with tortillas and other accompaniments and enjoy!


The downside to pressure cooking is the thinner sauce. An airtight pressure cooker allows us to increase pressure, but we don’t get any evaporation to thicken the sauce. Cornstarch clay thickens the sauce and gives it the mouthfeel of a slow-cooked stew.

You can replace the lower ring grill with a chuck grill if this is available; Everything cooks itself.


  • Pressure cooker 6 quarts or larger (I like the 6-quart instant pressure cooker)
  • Flat-edged wooden spoon

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