Carne Guisada for the Instant Pot brings a hardy dish that is perfect in cold weather as a stew. It is great for the summer for tacos or to use as a meaty sauce for enchiladas. What usually takes two to three hours in a Dutch oven takes about 35 minutes in the Instant Pot.
Estimated reading time: 4 minutes
What is Carne Guisada for the Instant Pot?
Carne Guisada is from the Spanish “Carne” for Meat, and “Guisada” for Stew. It originated in Puerto Rico and made its way to the American Southwest. It’s beef stew with spices and it’s delicious. In this version, the Instant Pot is used because it breaks down meat fibers quickly without losing flavor.
I was intrigued by this recipe when it came to my email from Southern Living. The first time I made it, I made it in the Instant Pot and not a dutch oven. It was so good, that I had to make it again. The dutch oven is great for winter. For cooking in the summer, use the Instant Pot and your oven on as little as possible.
Let me warn you now. This stew is very spicy. If you don’t like hot, spicy food, you can make substitutions. Use green bell peppers for the serranos but it will not be quite as tasty. Jalapenos, especially in the summer, when they are red, ripe, and slightly sweet, are perfect for this. If you can get the red jalapenos, use those. I happened to have frozen serranos on hand when I made this.
Why Use the Instant Pot for Carne Guisada?
This dish takes about three or four hours to make in a dutch oven. In the Instant Pot, it’s ready in about an hour. You can’t beat that. If you don’t have the kind of Instant Pot whose inner pot can be put on the stovetop, I highly recommend investing in one. The newer ones are much easier to program and take the inner pot in and out without burning yourself.
What to Serve with Carne Guisada
This makes a lot of stew depending on what you serve with it. Refried beans and rice are good side dishes, plus a nice salad. You will probably have leftovers and if you do, you can save the sauce to use for enchiladas.
Corn tortillas are perfect with this and are more nutritious. You can heat them in a tortilla warmer in the microwave. I used Queso Quesadilla because it melts nicely. You could use Queso Anejo, Queso Enchilado, or even parmesan if you want. Cabbage is a nice, light topping that gives a bit of crunch. Sliced avocado makes an excellent topping as well. Since this is very spicy, I recommend serving it with sour cream as well. Feel free to add hot sauce if you wish but it’s already quite hot.
Email Me the Recipe
Carne Guisada for the Instant Pot – Beef Stew
Equipment
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Ingredients
- ¼ cup *flour
- ¼ teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 1 pound boneless chuck roast, trimmed and cut into 1-inch pieces
- 2 tablespoons *olive oil
- 2 onions, chopped
- 3 celery stalks, chopped
- 4 serrano peppers, chopped
- 1 red bell pepper, chopped
- 2 tablespoons tomato paste
- 12 ounces beef broth
- 12 ounces Stout, Guinness recommended
- 4 teaspoons ground cumin
- 1 tablespoon chili powder
~~ For Serving ~~
- 8 corn tortillas, or more as needed
- ¼ cup cabbage, shredded
- 1 avocado, sliced
- ½ cup Queso Quesadilla, shredded
Instructions
- Mise En Place
- When chopping the serrano peppers, use gloves. These peppers are VERY hot and they will absorb into your skin and be uncomfortable, so always wear gloves.
- 1/4 cup flour, 1/4 teaspoon salt, 1 teaspoon black pepper, 1 pound boneless chuck roastCombine flour, salt, and pepper in a shallow dish. Toss beef with the flour mixture.
- If you do not have the removable inner pot, then put your Instant Pot on saute mode.
- 2 tablespoons olive oilPut the oil in the pot and when it is almost smoking, add the beef. For small inner pots, do this in batches.
- Brown the meat on all sides then remove it from the pot.
- 2 onions, 3 celery stalks, 1 red bell pepper, 4 serrano peppersAdd the onions, celery, and bell pepper. Saute until the onions are translucent, then add the serrano peppers and saute them. Saute the mixture for about 5 minutes.
- 2 tablespoons tomato pasteAdd the remaining flour and tomato paste. Stir and saute for about 2 minutes.
- 12 ounces beef brothAdd the broth and stir.
- Put the beef you set aside earlier into the pot.
- 12 ounces Stout, 4 teaspoons ground cumin, 1 tablespoon chili powderAdd the stout and stir. Add the cumin and chili powder and stir.
- For removable pots, put the pot back into the Instant Pot. For non-removable, turn the pot off.
- Cover and seal the pot. Make sure the seal is in the sealed position. Put the pot on High Pressure for 35 minutes. Use natural release for up to 20 minutes, then Quick Release until all the pressure is released.
- Remove the cover. If the sauce is not thick enough, add 1/4 cup of flour and put the machine on saute mode. Stirring constantly, break up the flour and stir until the sauce has thickened.
- 8 corn tortillas, 1/4 cup cabbage, 1 avocado, 1/2 cup Queso QuesadillaServe with warmed tortillas, sliced avocado, shredded cabbage, and shredded Queso Quesadilla cheese.
- Save leftovers to use a sauce for enchiladas.
Video
Notes
Nutrition
Video Transcript
00:00:05:25 – 00:00:07:10
Good afternoon and welcome
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to The Good Plate’s kitchen
00:00:09:01 – 00:00:12:04
today we’re making Carne Guisada
in the Instant Pot.
00:00:13:09 – 00:00:14:11
Be reading about an hour.
00:00:15:18 – 00:00:18:23
We’re going to be working with
serrano chiles which are very heart
00:00:18:27 – 00:00:20:04
so please wear gloves.
00:00:21:07 – 00:00:23:10
If you have an Instant
Pot with the removable
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kind of inner pot capable
of going on the stove,
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heat it on the stove,
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otherwise,
put the Instant Pot
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on Saute mode.
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Brown the meat in the pot
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until it looks
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a little bit like this.
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Then you want to remove it
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and set it aside.
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To the pot
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add the vegetables
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and saute them
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until they’re soft.
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Add the remaining flour
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and tomato paste
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and cook that.
00:00:53:09 – 00:00:54:09
Next,
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add the beef broth
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and stir that up.
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Put the meat back in
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and add.
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the stout.
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Add the remaining seasonings
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and stir.
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Seal the pot
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making sure it’s not
in venting position.
00:01:15:07 – 00:01:16:18
Then you’re going to set the pot
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for thirty-five minutes
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on high.
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Use natural release
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up to twenty minutes
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then quick release
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for any remaining pressure.
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Remove the top and let it
cool for about five minutes.
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Serve it with tortillas
and your favorite toppings.
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Save leftovers for
enchilada sauce
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coming soon to a video near you.
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Ingredient amounts and
directions are on the website.
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Thanks for watching
and please subscribe.
00:01:43:21 – 00:01:44:24
See you next time.
00:01:45:04 – 00:01:46:04
on The Good Plate.
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