New Mexico Green Chile Brisket Stew

Nicely seasoned beef brisket simmers in an Instant Pot® with pinto beans, carrots, celery, spices, and herbs for a pot of tender and delicious comfort food.

• Preparation Time: 30 mins
• Cooking Time: 2 hr 20 mins
• Total Time: 2 hr 50 mins
• Calories: 270 Calories

Ingredients

• 1 cup water
• 1 teaspoon garlic salt
• 1 teaspoon onion powder
• 2 potatoes, peeled and diced
• 1 teaspoon dried oregano
• 1 (14.5 ounce) can chicken broth
• 1 cup sliced carrots
• 1 cup sliced celery
• 1 cup chopped green chile peppers
• 1 medium yellow onion, coarsely chopped
• 1 pinch ground red chile pepper
• 1 cup dried pinto beans, sorted and rinsed
• 2 medium tomatoes, peeled, seeded, and diced
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon ground cumin
• 1.5 teaspoons chili powder
• 1.5 tablespoons vegetable oil
• 0.25 cup masa harina
• 2.25 pounds beef brisket
• 0.25 teaspoon herbes de Provence, crumbled

Recipe Instructions

Step 1

Cut brisket in half to fit the pressure cooker. Place brisket on a large plate or sheet of waxed paper. Season both sides of each piece with chili powder, oregano, onion powder, cumin, black pepper, herbes de Provence, and red chile pepper. Dredge brisket pieces in masa harina; reserve any masa that falls off.

Step 2

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil; when hot, add brisket to the pot and brown both sides of each piece, about 7 minutes. Transfer brisket to a plate. Add carrots, celery, and onion; saute until slightly softened, about 5 minutes more.

Step 3

Cook the stew on low heat until warmed through, up to 1 hour.

Step 4

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Step 5

Pour chicken broth and beans into the pressure cooker. Add any reserved masa and the browned brisket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.

Step 6

Remove brisket from the pressure cooker and set aside. Add potatoes, tomatoes, green chiles, and water to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build. Trim excess fat from brisket and cut into bite-sized pieces.

Step 7

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Add up to an additional cup of water if stew is too thick. Add brisket back to the pot. Add garlic salt.