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Quick Chicken and Bean Stew
| Prep Time | 10 minutes |
| Cook Time | 38 minutes |
| Servings |
4-6 servings
|
Ingredients
- 3 lbs boneless beef chuck roast cut into
1-inch pieces - 2 tsp salt divided
- 3/4 tsp black pepper divided
- 3 tbsp vegetable oil divided
- 1 large onion cut into
1-inch pieces - 2 red bell peppers cut into 1 1/2-inch pieces
- 3 tbsp tomato paste
- 1 tbsp minced Garlic
- 1 tbsp chipotle chili powder
- 1 tbsp paprika
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1/4 cup Water
- 14.5 ounces diced tomatoes (
1 can - Hot cooked rice or tortillas (optional)
Ingredients
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Instructions
- Pat beef dry with paper towels; season with
1/2 teaspoon salt and1/4 teaspoon black pepper. - Press Sauté; heat
2 tablespoons oil in Instant Pot®. Add beef in two batches; cook about 5 minutes or until browned. Remove to plate. - Heat remaining
1 tablespoon oil in pot. Add onion; cook and stir 3 minutes or until softened. Add bell peppers; cook and stir 2 minutes. Add tomato paste, garlic, chili powder, paprika, cumin, oregano, remaining1 1/2 teaspoons salt and1/2 teaspoon black pepper; cook and stir 1 minute. Stir in water, scraping up browned bits from bottom of pot. Return beef to pot with tomatoes; mix well. - Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 30 minutes.
- When cooking is complete, use natural release for 10 minutes, then release remaining pressure. Serve with rice or tortillas, if desired.
- Discover the wonderful world of Instant Pot®! This versatile multi-cooker will change the way you cook—now making dinner can be fast, easy, and fun!
- A helpful introduction explains the basics of Instant Pot® cooking along with creative tips and tricks that will make meal preparation a snap. Enjoy family favorites like One-Pot Chili Mac, Chipotle Pork Tacos, Hearty Chicken Chili, and Maple Spice Rubbed Ribs. Or try delicious new flavors such as Thai Pumpkin Chicken Soup, Lamb and Chickpea Stew, Coconut Butternut Squash, and Corn and Sweet Potato Curry. And don’t forget dessert! You can also make fabulous puddings, custards, even cakes and cheesecakes in your Instant Pot®!
- Includes pressure cooking time charts for common ingredients (meat, poultry, seafood, beans, grains, and vegetables).
- More than 150 recipes and 145 beautiful full-page photos.
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This was my first recipe I made in an Instant Pot. It was very very good! Followed the recipe time for the cooking and the meat was melt in your mouth tender! Will make again soon!
So so good!
The meat was so tender. This was really flavorful. My husband loved it, said it was a keeper.
This is a keeper. Followed the recipe as stated and it was great. Next time i might consider adding a few extra vegetables like corn, green beans, carrots to make it more stew like.
This was so good with rice. What a flavor! My husband and I loved it!
I used McCormick’s Chipotle Chile Pepper and that gave it a kick since both of us like spicy. The recipe like this sure makes me love Instant Pot. Thos is a keeper for sure!
Very tasty, spicy!
My gosh! We used just standard stew meat and it was so tender! I loved this and will do it again. This was my first meal with instant pot.
This is an incredible dish! Not too spicy and tastes great over rice. Thanks for sharing!
Delicious!
Awesome dish!!!
Really good and easy to cook ! Love it!
Added 1 cup corn
Used chicken broth instead of water
Added 1 Tbs steak spice
Used 2 marinated frozen steaks instead
Used frozen bell peppers
Added 1 cup each of frozen cauliflower and broccoli.
Used 2 Tbs of regular chil powder
Blended the diced tomatoes
Substituted salsa in place of tomato paste, but first reduced it in a frying pan to eliminate some water.
Delicious! I doubled the amount of water. Bit less Chipotle pepper for kids. Gently swing the put if Burn message comes. Served with rice. Side dish: avocado chunks, cherry tomato’s, lettuce, sprinkled with balsamico and a little of bit Cp pepper to the taste.