Pressure Cooker Mexican Beef Soup
My family loves this stew, and I'm happy to make it since it's so simple! You can serve it with corn bread instead of corn chips to make it an even more filling meal. —Angela Lively, Conroe, Texas
Total TimePrep: 15 min. Cook: 15 min. + releasing
Makes8 servings (2 quarts)
- 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 chilies, undrained
- Sour cream and tortilla chips, optional
- In a 6-qt. electric pressure cooker, combine first 12 ingredients. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 15 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions.
- If desired, serve with sour cream and chips.
Nutrition Facts1 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.
Originally published as Slow-Cooked Mexican Beef Soup in 30-Minute Meals 2018
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