Pressure cooker mexican beef with chili, salsa and fish sauce
Experience a tantalizing fusion of flavors with our Pressure Cooker Mexican Beef Recipe. Juicy beef, spiced with chili powder and seasoned with a touch of fish sauce, is cooked to perfection with garlic, onion, and salsa. Ready in no time, this delicious meal is perfect for busy weeknights!
- 05 Jun 2025
- Cook time 35 min
- Prep time 10 min
- 1 Servings
- 10 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 1320 grams |
| Energy | |
| Calories 2680kcal | 134% |
| Protein | |
| Protein 250g | 166% |
| Carbohydrates | |
| Carbohydrates 44g | 12% |
| Fiber 10g | 27% |
| Sugar 22g | 22% |
| Fat | |
| Fat 160g | 190% |
| Saturated 63g | 218% |
| Cholesterol 980mg | - |
| Vitamins | |
| Vitamin A 260ug | 29% |
| Choline 970mg | 176% |
| Vitamin B1 0.77mg | 64% |
| Vitamin B2 1.61mg | 124% |
| Vitamin B3 40mg | 247% |
| Vitamin B6 3.33mg | 196% |
| Vitamin B9 130ug | 32% |
| Vitamin B12 16ug | 659% |
| Vitamin C 27mg | 28% |
| Vitamin E 9mg | 62% |
| Vitamin K 33ug | 27% |
| Minerals | |
| Calcium, Ca 290mg | 22% |
| Copper, Cu 1.15mg | 128% |
| Iron, Fe 24mg | 209% |
| Magnesium, Mg 230mg | 55% |
| Phosphorus, P 1670mg | 134% |
| Potassium, K 3170mg | 93% |
| Selenium, Se 240ug | 431% |
| Sodium, Na 4210mg | 280% |
| Zinc, Zn 60mg | 525% |
| Water | |
| Water 860g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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