Pressure cooker mexican beef with chili, salsa and fish sauce
This Pressure Cooker Mexican Beef combines tender beef with chili, salsa, and a hint of fish sauce for a unique flavor. It's a quick and easy one-pot meal that delivers rich, hearty tastes in under an hour.
Cook time 35 min
Prep time 10 min
Ingredients:
28 oz beef1 tbsp chili powder
1 tsp salt
1 tbsp butter
1.33 cups onion
1 tbsp canned tomato paste
6 garlic cloves
1/2 cup salsa sauce
1/2 cup chicken soup
1/2 tsp fish sauce
This recipe combines the rich flavors of Mexican cuisine with the convenience of a pressure cooker. Our Pressure Cooker Mexican Beef features a tantalizing blend of chili, salsa, and a surprising twist of fish sauce. It's a quick and easy way to enjoy a delicious, hearty meal with minimal fuss.
Instructions:
- Cut the beef into bite-sized chunks.
- Finely chop the onions.
- Mince the garlic cloves.
- In a large bowl, toss the beef chunks with the chili powder and salt until evenly coated.
- Set your pressure cooker to the sauté mode.
- Add the butter and let it melt, then add the chopped onions.
- Sauté the onions for about 3-4 minutes, or until they become translucent.
- Stir in the minced garlic and tomato paste, and cook for another 2 minutes, stirring frequently.
- Add the seasoned beef chunks to the pressure cooker.
- Cook for 4-5 minutes until the meat is browned on all sides.
- Pour in the salsa sauce and chicken broth, stirring to deglaze the bottom of the pot and mix everything together.
- Add the fish sauce and give everything a good stir.
- Secure the lid of the pressure cooker and ensure the valve is set to the sealing position.
- Set the cooking time to 40 minutes on high pressure.
- Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure manually.
- Open the lid and give the beef mixture a good stir.
- Taste and adjust seasoning if necessary.
- Serve the Mexican beef hot, perhaps with warm tortillas, rice, or your favorite side dishes.
With its robust flavors and tender beef, this Pressure Cooker Mexican Beef will become a favorite in your household. The chili, salsa, and fish sauce create a unique taste that is sure to impress. Serve it with rice, tortillas, or a side of vegetables for a complete meal.
Pressure cooker mexican beef with chili, salsa and fish sauce FAQ:
Cook the beef under high pressure for 40 minutes. After cooking, allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure.
The beef should be fork-tender and easily shreddable after cooking. If it’s not tender enough, you can return it to the pressure cooker and cook for an additional 5-10 minutes.
Store leftover Mexican beef in an airtight container in the refrigerator for up to 3-4 days. For longer storage, consider freezing it for up to 3 months.
Yes, you can use fresh diced tomatoes instead of salsa, but you may need to add additional seasoning (like salt and spices) to reach the desired flavor.
For this recipe, tougher cuts like chuck roast or brisket work best, as they become tender and flavorful through the pressure cooking process.
Cooking Tips:
- Brown the beef: Before pressure cooking, brown the beef in the butter. This step adds richer flavor to your dish.
- Deglaze the pot: After browning the beef, deglaze the pot by adding a bit of the chicken soup and scraping off the browned bits from the bottom. This adds depth to the dish.
- Alter spiciness: Adjust the amount of chili powder and salsa to suit your preferred level of spiciness.
- Natural pressure release: Allow the pressure to release naturally for at least 10 minutes before using quick release. This helps keep the beef tender.
- Rest before serving: Let the beef rest for a few minutes after cooking to allow the flavors to meld together more fully.
Nutrition Facts
1 ServingsCalories 2680kcal
Protein 250g
Carbohydrates 44g
Fiber 10g
Sugar 22g
Fat 160g
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