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Instant Pot Texas-Style Chile Con Carne
Course
Main Course
Cuisine
Mexican
Keyword
beef chuck, sweet dried chilies, Texas-Style Chile Con Carne
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
15
minutes
minutes
Servings
8
Calories
455
kcal
Author
Corrie
Ingredients
3
whole sweet dried chilies
2
small hot dried chilies
1 ½
cups
chicken broth
4
lb
beef chuck
kosher salt
to taste
black pepper
to taste
2
tablespoon
vegetable oil
1
onion
diced
4
garlic cloves
minced
½
teaspoon
ground cinnamon
1
tablespoon
ground cumin
¼
teaspoon
ground allspice
2
teaspoon
dried oregano
2
tablespoon
fish sauce
2
tablespoon
apple cider vinegar
hot sauce
to taste
Instructions
Turn on the instant pot and select sauté.
Add chilies in it and roast them until you scent an amazing aroma and take them out in a bowl.
Season the beef chuck with salt and pepper.
Add oil, beef chuck in the pot and sauté for 3 minutes on each side.
Now take out the steaks and transfer them on a cutting board.
Add onions pot in the instant pot and sauté for 2 minutes.
Further add garlic, cumin, cinnamon, allspice, oregano and sauté for about 1 minute.
Add the chilies in the instant pot, also add the chicken broth.
Mix well and let it simmer for a while.
Now cut steaks into halves and add them to the instant pot.
Close the lid of the instant pot.
Set instant pot to Manual at high pressure and cook for 30 minutes. Release the pressure quickly through steam vent.
Open the lid of the instant pot and select sauté.
Stir in hot sauce, fish sauce, apple cider vinegar and let simmer for 5 minutes,
Serve with anything you like.
Nutrition
Calories:
455
kcal
|
Carbohydrates:
3
g
|
Protein:
44
g
|
Fat:
30
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
14
g
|
Trans Fat:
2
g
|
Cholesterol:
156
mg
|
Sodium:
701
mg
|
Potassium:
851
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
50
IU
|
Vitamin C:
5
mg
|
Calcium:
66
mg
|
Iron:
6
mg