Pressure Cooker Tex-Mex Stew
As its name implies, Tex-Mex is a fusion of the southwestern flavors of Texas and Mexico. Serve this hearty Tex-Mex Stew over rice along with an avocado salad and cornbread or baked corn chips.
Serves: 8Hands-on: 10 minutesTotal: 1 hour 35 minutesDifficulty: Easy
- 2 Tbsp. olive oil
- 1 lb. ground beef
- 2 cans (14 1⁄2 oz.) diced tomatoes
- 1 can (8 oz.) tomato sauce
- 1 large sweet onion, peeled and diced
- 1 medium green bell pepper, seeded and diced
- 1 large carrot, peeled and diced
- 1 cup corn kernels
- 1 can (14 1⁄2 oz.) cannellini beans
- 6 cloves garlic, peeled and minced
- 1 Tbsp. ground cumin
- 1 tsp. freshly ground black pepper
- 1⁄8 tsp. cayenne pepper
- 2 Tbsp. lime juice
- 2 jalapeño peppers, seeded and diced
- 1⁄2 cup beef broth, if needed
- 1 scallion, chopped
- Add the oil to the pressure cooker and bring it to temperature over medium-high heat.
- Add the beef and stir-fry for 8 minutes or until it’s well browned. Stir in the tomatoes, tomato sauce, onion, bell pepper, carrots, corn, beans, garlic, cumin, black pepper, cayenne, lime juice, and jalapeño peppers.
- If needed, add enough beef broth or water to cover the ingredients in the cooker, but remember not to fill the cooker more than two-thirds full.
- Lock the lid into place and bring to low pressure; maintain pressure for 1 hour. Remove from heat and allow pressure to release naturally. Remove the lid and top with scallion. Serve immediately.