Go Back
Flavorful Instant Pot Texas Cowboy Stew

Flavorful Instant Pot Texas Cowboy Stew

Flavorful Instant Pot Texas Cowboy Stew is a hearty, comforting meal perfect for busy weeknights, offering a delicious and satisfying one-pot solution that combines classic cowboy flavors with the speed and convenience of an Instant Pot.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Natural Release Time 15 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Stew
Cuisine: American, Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1.5 pounds beef chuck roast, cut into 1-inch cubes
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
  • 4 cups beef broth
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • to taste salt and freshly ground black pepper
  • 1 cup frozen corn
  • 1/4 cup chopped fresh cilantro, for garnish (optional)
  • shredded cheddar cheese, for garnish (optional)
  • sour cream, for garnish (optional)

Equipment

  • Instant Pot

Method
 

  1. Place your Instant Pot on the Sauté function. Add the olive oil. Once hot, add the cubed beef chuck roast in a single layer (you may need to do this in batches to avoid overcrowding). Sear the beef on all sides until nicely browned. This step is crucial for developing deep flavor. Remove the seared beef from the pot and set aside.
    1 tablespoon olive oil, 1.5 pounds beef chuck roast, cut into 1-inch cubes
  2. Add the chopped yellow onion to the Instant Pot (no need to add more oil if there's still some fat from the beef). Sauté until softened and translucent, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    1 large yellow onion, chopped, 2 cloves garlic, minced
  3. Pour in about 1/2 cup of the beef broth and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. This is called deglazing and is essential for preventing a "burn" notice and maximizing flavor.
    4 cups beef broth
  4. Return the seared beef to the Instant Pot. Add the diced tomatoes (undrained), rinsed and drained kidney beans, rinsed and drained black beans, Rotel (undrained), remaining beef broth, chili powder, cumin, smoked paprika, and dried oregano. Season generously with salt and freshly ground black pepper. Stir everything together to combine.
    1.5 pounds beef chuck roast, cut into 1-inch cubes, 1 (28 ounce) can diced tomatoes, undrained, 1 (15 ounce) can kidney beans, rinsed and drained, 1 (15 ounce) can black beans, rinsed and drained, 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained, 4 cups beef broth, 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, to taste salt and freshly ground black pepper
  5. Secure the lid on the Instant Pot and set the valve to the "Sealing" position. Select the "Manual" or "Pressure Cook" setting and set the timer for 40 minutes on High Pressure.
  6. Once the cooking cycle is complete, allow the Instant Pot to perform a Natural Pressure Release (NPR) for 10-15 minutes. This means you do not touch the steam release valve. After 10-15 minutes, carefully move the steam release valve to the "Venting" position to release any remaining pressure. Be cautious of the hot steam.
  7. Open the lid carefully. Stir in the frozen corn. The residual heat in the stew will cook the corn perfectly.
    1 cup frozen corn
  8. Taste the stew and adjust seasonings if necessary. Add more salt, pepper, or chili powder as desired.
    to taste salt and freshly ground black pepper, 2 tablespoons chili powder
  9. Ladle the Flavorful Instant Pot Texas Cowboy Stew into bowls. Garnish with fresh cilantro, shredded cheddar cheese, and a dollop of sour cream, if desired.
    1/4 cup chopped fresh cilantro, for garnish, shredded cheddar cheese, for garnish, sour cream, for garnish

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave. Can be frozen for up to 2-3 months.