Beef - Pressure cooker chili colorado recipe
Author: Tony Bishop
One of the hearty stew recipes of beef chuck roast and Mexican style ancho chili sauce… Instant Pot Chile Colorado - Tender chunks of beef simmered in a rich and flavorful sauce made from red chiles is a family favorite comfort food dinner!
Instant Pot Chile Colorado
Instant Pot Chile Colorado - Tender chunks of beef simmered in a rich and flavorful sauce made from red chiles is a family favorite comfort food dinner! Made in an Instant Pot to save time although you can make it on the stove or slow cooker. Calling all protein lovers, this hearty Mexican-inspired dish is calling your name!
Provided by: Averie Sunshine
Total time: 80 minutes
Cook time: 50 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Mexican
Number of ingredients: 15
Provided by: Averie Sunshine
Total time: 80 minutes
Cook time: 50 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Mexican
Number of ingredients: 15
Ingredients:
- 1/4 cup canola or vegetable oil
- 2 pounds beef stew meat, diced into bite-sized cubes* (See Notes)
- 5 cups broth, divided (beef, chicken, or vegetable; I prefer low salt versions)
- 4 ancho chiles, deseeded and washed
- 2 pasilla chiles, deseeded and washed
- 2 guajillo chiles, deseeded and washed
- one 14.5-ounce can diced tomatoes (I used fire-roasted)
- 1/2 medium white or yellow onion, finely diced
- 2 tablespoons smoked paprika (regular paprika may be substituted** See Notes)
- 2 teaspoons dried Mexican oregano (regular dried oregano may be substituted)
- 1 teaspoon cumin
- 3 to 4 cloves garlic, finely minced
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 2 tablespoons maseca*** (See Notes)
Nutrition:
- Calories: 504 calories
- Carbohydrate: 20 grams carbohydrates
- Cholesterol: 156 milligrams cholesterol
- Fat: 23 grams fat
- Fiber: 4 grams fiber
- Protein: 57 grams protein
- Saturated Fat: 6 grams saturated fat
- Serving Size: 1 serving
- Sodium: 690 grams sodium
- Sugar: 8 grams sugar
- Trans Fat: 1 grams trans fat
- Unsaturated Fat: 16 grams unsaturated fat
- Turn on your Instant Pot to Saute, add the oil, then add the meat in batches to brown it, taking care not to overcrowd the pan. Set is aside after it’s browned.
- To a separate cast iron pan, heat the chiles over medium-high heat until pliable; set them aside.
- Heat 2 cups of the broth (reserve the remaining 3 cups) until very hot. Cover the chiles with the hot broth (either add them to the pan or put them in a large enough bowl and then pour the broth over the top.**** (See Notes)
- Place the softened chiles in the canister of a blender, add 1 cup of the soaking broth, and blend until super smooth. Very important tip - Make sure you are only using broth from the top because no matter how much you wash chiles, there is always some sediment and dirt that will release into the soaking liquid and you don't want to transfer this into the blender so carefully make sure you're just using 1 cup of sediment-free broth from the top of your soaking bowl. Discard everything else that remains.
- Add the canned diced tomatoes and blend again until very smooth.
- Take the very smooth blended chile mixture and pour it into a sieve or fine mesh strainer, and using a spatula push the mixture through, leaving the pulp behind and then discard it; set strained mixture aside.
- To the Instant Pot, add the onions, and Saute for 2 to 3 minutes, or until softened; if the Pot is too hot and onions are browning too fast, just turn it off and keep cooking with the residual heat that remains.
- Pour the reserved chile sauce into the pot, add the paprika, oregano, cumin, garlic, and stir to combine.
- Add the reserved browned meat, add the 3 cups reserved and previously unused broth, and stir to combine.
- Place the lid on the Instant Pot, seal, turn it to the Meat setting, and set the time for 30 minutes.
- When the time is finished, allow it to do a Natural Release for 10 minutes.
- Then do a Quick Release.
- Spoon out 1/2 cup of the sauce mixture, stir in the maseca, and stir this back into the Instant Pot.
- Turn the Instant Pot to Saute, and saute for about 10 minutes to thicken the sauce a bit.
- Taste the mixture, and if desired, add additional salt, pepper, etc. to taste.
- Serve with rice, tortillas, or bread. Extra Chile Colorado will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.
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Instant Pot Chile Colorado
Instant Pot Chile Colorado is a deeply satisfying Mexican pork stew. Meat cooked in a flavorful and robust chile sauce that will make your tastebuds sing.
Provided by: Maggie Unzueta
Total time: 70 minutes
Cook time: 60 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Mexican
Number of ingredients: 12
Provided by: Maggie Unzueta
Total time: 70 minutes
Cook time: 60 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Mexican
Number of ingredients: 12
Ingredients:
- 8 Chile Guajillo (stems removed, seeded and deveined)
- 2 Chile Ancho (stems removed, seeded and deveined)
- 4 cup water
- 1 tspn salt
- 1/2 tspn Whole Cumin
- 2 cup pork broth ((or beef broth))
- 2 tbsp olive oil
- 2 1/2 lb pork (diced into 1-inch pieces)
- 1 tbsp salt
- 1 tspn pepper
- 1/2 tbsp ground cumin (optional)
- 1 cup pork broth ((or beef broth))
Nutrition:
- Calories: 603 kcal
- Carbohydrate: 13 g
- Protein: 34 g
- Fat: 46 g
- Saturated Fat: 16 g
- Cholesterol: 136 mg
- Sodium: 1784 mg
- Fiber: 5 g
- Sugar: 7 g
- Serving Size: 1 serving
- For the sauce:
- Remove the stems, seeds, and veins of all the chiles.
- Add the chiles to a large stock pot.
- Cover with water.
- Bring to a boil.
- Turn heat off.
- Let sit for 5-10 minutes, or until pliable.
- Discard the water.
- Add the rehydrated chiles to a blender.
- Add salt, cumin, and pork broth to the blender.
- Blend until smooth.
- Strain the sauce for a smoother texture and to remove any debris.
- Set aside until ready to use.
- For the Pork:
- Press the Saute button on the instant pot.
- Add the oil.
- Let this heat up. About 1 minute.
- In the meantime, season the pork with salt, pepper, and cumin (if using).
- Add the pork to the instant pot.
- Sear the meat. You want to brown the sides of the meat.
- Stir occasionally. About 5 minutes.
- Add the chile sauce and pork broth.
- Stir to combine.
- Close the lid.
- Move the valve to SEALING.
- Press Pressure Cook button.
- Adjust time to 25 minutes.
- Once the cycle is complete, carefully move the valve to VENTING.
- Allow the venting to finish and remove the lid.
- Serve and enjoy.
Instant Pot Chile Colorado
One of the hearty stew recipes of beef chuck roast and Mexican style ancho chili sauce…
Provided by: Corrie
Total time: 60 minutes
Cook time: 50 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: Mexican
Number of ingredients: 13
Provided by: Corrie
Total time: 60 minutes
Cook time: 50 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: Mexican
Number of ingredients: 13
Ingredients:
- 1 tsp olive oil
- 1 onion (chopped)
- 2 garlic cloves (minced)
- 1/2 tsp cumin
- 1/2 tsp dried oregano
- 3 whole dried ancho chilies
- 1 can roasted tomatoes (undrained)
- 1 cup chicken broth
- salt (to taste)
- 2 tsp olive oil
- 3 1/2 lbs beef chuck roast
- salt (to taste)
- pepper (to taste)
Nutrition:
- Calories: 391 kcal
- Carbohydrate: 4 g
- Protein: 39 g
- Fat: 24 g
- Saturated Fat: 10 g
- Trans Fat: 1 g
- Cholesterol: 137 mg
- Sodium: 348 mg
- Fiber: 1 g
- Sugar: 2 g
- Unsaturated Fat: 15 g
- Serving Size: 1 serving
- For Sauce:
- Take a bowl and add chilies in it.
- Pour boiling water over them and let it sit for 10 minutes.
- While chilies are soaking, turn on the instant pot.
- Select sauté and let the pot heat.
- Add oil, onion and sauté for 4-6 minutes.
- Add garlic and cook for 1 minute.
- Stir continuously and add other ingredients for sauce except tomatoes.
- Let the liquid simmer for 10 minutes.
- Turn of the instant pot after that.
- Take chilies out of water, cut them in half, remove the seeds and stem.
- Place chilies in a blender along with tomatoes and blend till smooth.
- Season with salt and pepper to desired taste.
- For Meat:
- Season beef with salt and pepper.
- Turn on the instant pot, add oil and let it heat by selecting sauté.
- Add in beef and cook for 4-6 minutes on both sides.
- Place all sauce over the beef.
- Close the lid of the instant pot.
- Close the lid and cook on high pressure for 35 minutes.
- When cooking time is complete, wait for a natural pressure release.
- Serve and enjoy with any side dish of your own choice.
Easy Chile Colorado Smothered Burritos
An easy pressure cooker recipe perfect for a busy night!
Provided by: Barbara Schieving
Total time: 32 minutes
Cook time: 30 minutes
Prep time: 2 minutes
Yields: 12 servings
Cuisine: Mexican
Number of ingredients: 6
Provided by: Barbara Schieving
Total time: 32 minutes
Cook time: 30 minutes
Prep time: 2 minutes
Yields: 12 servings
Cuisine: Mexican
Number of ingredients: 6
Ingredients:
- 3 pounds beef rump roast (boneless, cubed)
- 16 ounces enchilada sauce (divided)
- 2 tablespoons beef bouillon (or two cubes of beef base)
- 1/2 cup Water
- 10-12 flour tortillas (burrito size)
- 2 cups cheese (shredded)
How to cook:
- Add beef, 1 cup enchilada sauce, bouillon, and water to the cooking pot. Press [Pressure Cook] and 30 minutes pressure cooking time. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a Quick Release to release pressure. When valve drops, carefully remove lid.
- Put a tortilla on a rimmed baking tray lined with aluminum foil, add approximately 1/2 cup beef to the center of the tortilla, fold in edges, and roll up into a burrito. Repeat with remaining tortillas. Top with enchilada sauce and shredded cheese. Broil until cheese is bubbly, about 2-4 minutes.
