Pressure Cooker Carne Guisada Recipe

Pressure Cooker Carne Guisada Recipe
Pressure Cooker Carne Guisada Recipe photo by Taste of Home
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Pressure Cooker Carne Guisada Recipe

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While living away from Texas for a while, my boyfriend and I grew homesick for the spicy flavors of home. We've made this recipe a few times now, and it goes really well with homemade flour tortillas. We love it over rice, too. —Kelly Evans, Denton, Texas
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min. + releasing
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min. + releasing

Ingredients

  • 1 bottle (12 ounces) beer
  • 2 tablespoons tomato paste
  • 1 jalapeno pepper, seeded and chopped
  • 4 teaspoons Worcestershire sauce
  • 1 bay leaf
  • 2 to 3 teaspoons crushed red pepper flakes
  • 2 teaspoons chili powder
  • 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 2 garlic cloves, minced
  • 1/2 teaspoon red wine vinegar
  • Dash liquid smoke, optional
  • 1 boneless pork shoulder butt roast (3 pounds), cut into 2-inch pieces
  • 2 large red potatoes, unpeeled and chopped
  • 1 medium onion, chopped
  • 1/4 cup all-purpose flour
  • 1/4 cup water
  • Whole wheat tortillas , cooked brown rice, lime wedges and minced fresh cilantro, optional

Directions

In a 6-qt. pressure cooker, mix first 13 ingredients and, if desired, liquid smoke. Stir in pork and onion. Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 45 minutes. Quick release the pressure; add potatoes. Lock lid in place and cook an additional 5 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick release any remaining pressure according to manufacturer's instructions.
Discard bay leaf; skim fat from cooking juices. Select saute and adjust for normal heat; bring a to boil. Combine flour and 1/4 cup water; stir into simmering sauce. Cook until thickened and boiling, 1-2 minutes Shred pork slightly with two forks; toss with sauce. Serve with remaining ingredients as desired. Yield: 12 servings (about 2 quarts).
Originally published as Pressure Cooker Carne Guisada in One Pot Instant Pot Summer 2018

Nutritional Facts

1 serving: 261 calories, 12g fat (4g saturated fat), 67mg cholesterol, 200mg sodium, 16g carbohydrate (3g sugars, 2g fiber), 21g protein.

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  • 1 bottle (12 ounces) beer
  • 2 tablespoons tomato paste
  • 1 jalapeno pepper, seeded and chopped
  • 4 teaspoons Worcestershire sauce
  • 1 bay leaf
  • 2 to 3 teaspoons crushed red pepper flakes
  • 2 teaspoons chili powder
  • 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 2 garlic cloves, minced
  • 1/2 teaspoon red wine vinegar
  • Dash liquid smoke, optional
  • 1 boneless pork shoulder butt roast (3 pounds), cut into 2-inch pieces
  • 2 large red potatoes, unpeeled and chopped
  • 1 medium onion, chopped
  • 1/4 cup all-purpose flour
  • 1/4 cup water
  • Whole wheat tortillas , cooked brown rice, lime wedges and minced fresh cilantro, optional
  1. In a 6-qt. pressure cooker, mix first 13 ingredients and, if desired, liquid smoke. Stir in pork and onion. Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 45 minutes. Quick release the pressure; add potatoes. Lock lid in place and cook an additional 5 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick release any remaining pressure according to manufacturer's instructions.
  2. Discard bay leaf; skim fat from cooking juices. Select saute and adjust for normal heat; bring a to boil. Combine flour and 1/4 cup water; stir into simmering sauce. Cook until thickened and boiling, 1-2 minutes Shred pork slightly with two forks; toss with sauce. Serve with remaining ingredients as desired. Yield: 12 servings (about 2 quarts).
Originally published as Pressure Cooker Carne Guisada in One Pot Instant Pot Summer 2018

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