Pressure Cooker Stew Meat with Sauce for Mexican Rice
Transform your weeknight dinners with this rich and hearty Pressure Cooker Stew Meat with Sauce for Mexican Rice, a true fusion of bold flavors and unbeatable convenience. Juicy, tender beef stew meat is perfectly seared and then pressure-cooked to lock in all the savory goodness, while a robust tomato-based sauce brims with fragrant seasonings like cumin, chili powder, and smoked paprika. With just 15 minutes of prep and a total cook time of under an hour, this recipe delivers incredible depth of flavor in record time. Serve it over fluffy, spiced Mexican rice and garnish with fresh cilantro for a restaurant-worthy meal packed with warmth and spice. Perfect for busy nights, this pressure-cooker favorite is sure to become a household staple for lovers of Mexican-inspired cuisine!
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Recipe Information
Ingredients
- 1 pound beef stew meat
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 14.5 ounces diced tomatoes (canned)
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bay leaf
- 2 tablespoons cilantro (for garnish)
Instructions
Set your pressure cooker to the sauté function and heat the olive oil.
Add the beef stew meat to the pot in small batches. Sear the meat on all sides until browned, about 5 minutes. Remove the meat and set aside.
In the same pot, add the chopped onion and sauté for 3-4 minutes, or until softened.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the diced tomatoes, beef broth, tomato paste, ground cumin, chili powder, smoked paprika, salt, black pepper, and bay leaf. Stir to combine.
Return the seared beef to the pot and stir to coat. Ensure all the beef pieces are submerged in the liquid.
Seal the pressure cooker lid and set to high pressure for 25 minutes.
Once the cooking time is complete, allow the pressure to naturally release for 10 minutes before manually releasing any remaining pressure.
Open the lid carefully and remove the bay leaf. Check the consistency of the sauce; if thicker sauce is desired, set the pot to sauté mode and let it simmer uncovered for a few minutes.
Taste the sauce and adjust seasoning if needed. Garnish with chopped cilantro before serving.
Serve the stew meat and sauce over a warm bed of Mexican rice. Enjoy your flavorful meal!
Nutrition Facts
Calories |
1603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.4 g | 126% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 4404 mg | 191% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 22.2 g | ||
| Protein | 128.9 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3006 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
