My family loves this stew, and I'm happy to make it since it's so simple! Serve the dish with cornbread to make the meal even more filling. —Angela Lively, Conroe, Texas
Pressure-Cooker Mexican Beef Soup Recipe photo by Taste of Home
3/4 pound potatoes (about 2 medium), cut into 3/4-inch cubes
2 cups frozen corn (about 10 ounces), thawed
2 medium carrots, cut into 1/2-inch slices
1 medium onion, chopped
2 garlic cloves, minced
1-1/2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 cups beef stock
1 can (10 ounces) diced tomatoes and green chiles
Optional: Sour cream and tortilla chips
Directions
In a 6-qt. electric pressure cooker, combine first 12 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure.
Reviews
Excellent! Even better that you can make in an Instant Pot (same recipe available for a slow cooker). It was on the spicy side for the kids.
Wow...this recipe is outstanding and super easy to make. It was absolutely ?? delicious ??...I served it over Spanish rice.