Instant Pot Carne Guisada
By Mark HuxsollPublished on June 27, 2025
Time
1¼ hours
Yield
Serves 8 to 10
Ingredients
3 pounds boneless beef chuck-eye roast, trimmed and cut into 1-inch pieces1 tablespoon table salt, divided1 teaspoon pepper 3 tablespoons vegetable oil, divided2 onions, chopped3 tablespoons tomato paste 6 garlic cloves, minced2 tablespoons chili powder 2 tablespoons dried Mexican oregano 1 tablespoon ground coriander 2 teaspoons ground cumin 2 tablespoons all-purpose flour 2 cups chicken broth 1 (14.5-ounce) can diced tomatoes, drained1¼ pounds Yukon gold potatoes, peeled and cut into ½-inch pieces2 green bell peppers, stemmed, seeded, and cut into ¼-inch strips1 cup fresh cilantro leaves 24 flour tortillas, warmedLime wedges
Before You Begin
This recipe was developed using Instant Pot brand multicookers (both 6- and 8-quart models); you can use other multicookers, but cooking times and results may vary.
Instructions
- Pat 3 pounds boneless beef chuck-eye roast (trimmed and cut into 1-inch pieces) dry with paper towels and sprinkle with 2 teaspoons salt and 2 teaspoons pepper. Using highest sauté function, heat 2 tablespoons vegetable oil in Instant Pot until just smoking. Add half of meat and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. Transfer browned and unbrowned beef to large bowl; set aside.
- Add 2 chopped onions, remaining 1 teaspoon salt, and remaining 1 tablespoon vegetable oil to fat left in pot and cook, stirring often, until softened, 3 to 5 minutes. Stir in 3 tablespoons tomato paste, 6 minced garlic cloves, 2 tablespoons chili powder, 2 tablespoons dried Mexican oregano, 1 tablespoon ground coriander, and 2 teaspoons ground cumin and cook until fragrant, about 30 seconds. Stir in 2 tablespoons all-purpose flour and cook for 1 minute.
- Stir in 2 cups chicken broth and 1 drained (14.5-ounce) can diced tomatoes, scraping up any browned bits, then stir in beef (beef will not be completely submerged). Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 25 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Add 1¼ pounds peeled Yukon gold potatoes (cut into ½-inch pieces) and 2 green bell peppers (stemmed, seeded, and cut into ¼-inch strips), to pot. Bring to boil over highest sauté function and cook, stirring often, until vegetables are tender, 12 to 15 minutes. (Cover pot as needed, leaving lid ajar, to limit splattering.)
- Season with salt and pepper to taste. Top individual portions of stew with 1 cup fresh cilantro leaves. Serve with 24 warmed flour tortillas and lime wedges.
Time
1¼ hoursYield
Serves 8 to 10Ingredients
3 pounds boneless beef chuck-eye roast, trimmed and cut into 1-inch pieces
1 tablespoon table salt, divided
1 teaspoon pepper
3 tablespoons vegetable oil, divided
2 onions, chopped
3 tablespoons tomato paste
6 garlic cloves, minced
2 tablespoons chili powder
2 tablespoons dried Mexican oregano
1 tablespoon ground coriander
2 teaspoons ground cumin
2 tablespoons all-purpose flour
2 cups chicken broth
1 (14.5-ounce) can diced tomatoes, drained
1¼ pounds Yukon gold potatoes, peeled and cut into ½-inch pieces
2 green bell peppers, stemmed, seeded, and cut into ¼-inch strips
1 cup fresh cilantro leaves
24 flour tortillas, warmed
Lime wedges
Test Kitchen Techniques
Ingredients
3 pounds boneless beef chuck-eye roast, trimmed and cut into 1-inch pieces
1 tablespoon table salt, divided
1 teaspoon pepper
3 tablespoons vegetable oil, divided
2 onions, chopped
3 tablespoons tomato paste
6 garlic cloves, minced
2 tablespoons chili powder
2 tablespoons dried Mexican oregano
1 tablespoon ground coriander
2 teaspoons ground cumin
2 tablespoons all-purpose flour
2 cups chicken broth
1 (14.5-ounce) can diced tomatoes, drained
1¼ pounds Yukon gold potatoes, peeled and cut into ½-inch pieces
2 green bell peppers, stemmed, seeded, and cut into ¼-inch strips
1 cup fresh cilantro leaves
24 flour tortillas, warmed
Lime wedges
Test Kitchen Techniques
Ingredients
3 pounds boneless beef chuck-eye roast, trimmed and cut into 1-inch pieces
1 tablespoon table salt, divided
1 teaspoon pepper
3 tablespoons vegetable oil, divided
2 onions, chopped
3 tablespoons tomato paste
6 garlic cloves, minced
2 tablespoons chili powder
2 tablespoons dried Mexican oregano
1 tablespoon ground coriander
2 teaspoons ground cumin
2 tablespoons all-purpose flour
2 cups chicken broth
1 (14.5-ounce) can diced tomatoes, drained
1¼ pounds Yukon gold potatoes, peeled and cut into ½-inch pieces
2 green bell peppers, stemmed, seeded, and cut into ¼-inch strips
1 cup fresh cilantro leaves
24 flour tortillas, warmed
Lime wedges
Test Kitchen Techniques
Why This Recipe Works
Carne guisada, Spanish for “stewed meat,” is a homestyle dish served throughout Latin America. Recipe specifics vary depending on the region and personal preferences, but we focused on a Tex-Mex-style carne guisada. This dish is ideally suited for the multiple functions of the Instant Pot. We used the sauté function to sear the meat (searing only half the beef was enough to add robust flavor to the stew), sweat the onions, and bloom the aromatics; then, we cooked the stew under pressure for perfectly tender meat in a fraction of the typical time. We returned to the sauté function to simmer the quick-cooking potatoes and peppers, all in the same pot. The dish can be served in bowls as a stew, with flour tortillas, or over a bed of rice with fresh cilantro and a squeeze of lime juice.
Before You Begin
This recipe was developed using Instant Pot brand multicookers (both 6- and 8-quart models); you can use other multicookers, but cooking times and results may vary.
Instructions
- Pat 3 pounds boneless beef chuck-eye roast (trimmed and cut into 1-inch pieces) dry with paper towels and sprinkle with 2 teaspoons salt and 2 teaspoons pepper. Using highest sauté function, heat 2 tablespoons vegetable oil in Instant Pot until just smoking. Add half of meat and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. Transfer browned and unbrowned beef to large bowl; set aside.
- Add 2 chopped onions, remaining 1 teaspoon salt, and remaining 1 tablespoon vegetable oil to fat left in pot and cook, stirring often, until softened, 3 to 5 minutes. Stir in 3 tablespoons tomato paste, 6 minced garlic cloves, 2 tablespoons chili powder, 2 tablespoons dried Mexican oregano, 1 tablespoon ground coriander, and 2 teaspoons ground cumin and cook until fragrant, about 30 seconds. Stir in 2 tablespoons all-purpose flour and cook for 1 minute.
- Stir in 2 cups chicken broth and 1 drained (14.5-ounce) can diced tomatoes, scraping up any browned bits, then stir in beef (beef will not be completely submerged). Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 25 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Add 1¼ pounds peeled Yukon gold potatoes (cut into ½-inch pieces) and 2 green bell peppers (stemmed, seeded, and cut into ¼-inch strips), to pot. Bring to boil over highest sauté function and cook, stirring often, until vegetables are tender, 12 to 15 minutes. (Cover pot as needed, leaving lid ajar, to limit splattering.)
- Season with salt and pepper to taste. Top individual portions of stew with 1 cup fresh cilantro leaves. Serve with 24 warmed flour tortillas and lime wedges.
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