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Pressure-Cooker Mexican Beef Soup

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
  • Total Time
    Prep: 15 min. Cook: 15 min. + releasing
  • Makes
    8 servings (2 quarts)

Ingredients

  • 1 pound beef stew meat (1-1/4-inch pieces)
  • 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.
  • If desired, serve with sour cream and chips.
Nutrition Facts
1 cup: 172 calories, 4g fat (2g saturated fat), 35mg cholesterol, 453mg sodium, 20g carbohydrate (3g sugars, 3g fiber), 14g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

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Reviews

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Average Rating:
  • ellimaye1
    Jan 10, 2021

    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.

  • Trisha
    Jan 3, 2021

    Wow...this recipe is outstanding and super easy to make. It was absolutely ?? delicious ??...I served it over Spanish rice.