adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

New Mexico Green Chile Brisket Stew
New Mexico Green Chile Brisket Stew
0 Likes
Prep Time:
30 minutes
Cook Time:
140 minutes
Total Time:
180 minutes
Tender beef brisket cooked with pinto beans, carrots, celery, and flavorful spices in an Instant Pot® for a delicious and comforting meal.
Ingredients:
  • 2.25 pounds beef brisket
  • 1.5 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon ground black pepper
  • 0.25 teaspoon herbes de Provence, crumbled
  • 1 pinch ground red chile pepper
  • 0.25 cup masa harina
  • 1.5 tablespoons vegetable oil
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 medium yellow onion, coarsely chopped
  • 1 (14.5 ounce) can chicken broth
  • 1 cup dried pinto beans, sorted and rinsed
  • 2 potatoes, peeled and diced
  • 2 medium tomatoes, peeled, seeded, and diced
  • 1 cup chopped green chile peppers
  • 1 cup water
  • 1 teaspoon garlic salt
Instructions:
  • Cut brisket in half so it fits the pressure cooker. Place brisket on a large plate or sheet of waxed paper. Season both sides with chili powder, oregano, onion powder, cumin, black pepper, herbes de Provence, and red chile pepper. Coat brisket pieces with masa harina, and save any excess.
  • Begin by heating up your multi-functional pressure cooker, like an Instant Pot®, and choosing the Saute function. Drizzle in oil and once it's hot, sear the brisket on both sides for approximately 7 minutes each. Next, move the brisket to a plate. Toss in the carrots, celery, and onion, and saute until they slightly soften for around 5 minutes.
  • Into the pressure cooker goes the chicken broth and beans, along with any reserved masa and the browned brisket. Seal the lid securely, then choose high pressure based on the manufacturer's guidelines and set the timer for 40 minutes. Let the pressure build for 10 to 15 minutes.
  • Release pressure cautiously using the quick-release method following the manufacturer's guidelines for about 5 minutes. Unlock and lift off the lid.
  • After cooking the brisket in the pressure cooker, set it aside. Then, add in potatoes, tomatoes, green chiles, and water. Lock the lid and cook on high pressure for 8 minutes. Once done, let the pressure release for 10 to 15 minutes. Trim excess fat from the brisket and cut it into bite-sized pieces.
  • Once the pressure is released following the quick-release method as per the manufacturer's instructions, carefully unlock and remove the lid. If the stew is too thick, feel free to add up to an extra cup of water. Return the brisket to the pot and sprinkle in the garlic salt.
  • Simmer the stew on low heat until heated through, for up to 1 hour.

Similar Recipes