Carne Guisada, which translates simply to “stewed meat,” is a beloved Mexican and Puerto Rican dish featuring incredibly tender chunks of beef swimming in a rich, savory, spiced gravy. Traditionally, achieving that melt-in-your-mouth tenderness requires hours of simmering on the stovetop. Thanks to the pressure cooker, this Instant Pot Carne Guisada delivers authentic, fall-apart flavor in under an hour.
This recipe is the perfect solution for a hearty weeknight dinner. We use the pressure cooker’s high heat to transform tough cuts of beef into luscious, tender perfection, all while building a complex, Latin-spiced sauce right in the same pot. It’s a versatile meal—serve it over rice, with tortillas for tacos, or simply in a bowl with your favorite toppings.
Why You’ll Love This Recipe
- Melt-in-Your-Mouth Beef: The pressure cooker tenderizes the beef chuck roast in minutes, achieving the texture of an all-day braise.
- Rapid Cook Time: The total time, including searing and natural pressure release, is about 75 minutes, making it incredibly fast for a stew.
- Rich, Authentic Gravy: The sauce is thick and deeply flavored with cumin, chili powder, and tomato, perfect for soaking up with rice or tortillas.
- One-Pot Cleanup: The entire dish, from searing the meat to thickening the sauce, is made in the Instant Pot liner.
- Versatile Serving: Ideal for filling tacos, burritos, or serving as a hearty, satisfying bowl.
Ingredients
- 2 lbs (900 g) beef chuck roast or stew meat, cut into 1 1/2-inch (4 cm) cubes
- 2 tbsp (30 ml) olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced (optional, for heat)
- 1 cup (240 ml) low-sodium beef broth
- 1/2 cup (120 ml) tomato sauce or crushed tomatoes
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp dried oregano (preferably Mexican)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bay leaf
For Thickening the Gravy
- 2 tbsp all-purpose flour or cornstarch
- 3 tbsp cold water (to create a slurry)
Equipment
- 6-quart or larger electric pressure cooker (Instant Pot)
- Wooden spoon or spatula
- Whisk
- Measuring cups and spoons
Step-by-Step Instructions
- Season and Sear Beef: Pat the beef cubes dry and season them generously with salt and pepper. Press the Sauté function on your Instant Pot and add the olive oil. Once the pot is hot, sear the meat in batches, browning each side for 1–2 minutes. Do not crowd the pot. Remove the seared beef and set aside.
- Sauté Aromatics and Deglaze: Add the chopped onion and minced jalapeño (if using) to the pot. Cook for 3–4 minutes until the onion begins to soften. Stir in the minced garlic, cumin, chili powder, paprika, and oregano. Cook for 1 minute until fragrant. Press Cancel. Pour in the beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is crucial for flavor and preventing the “Burn” warning.
- Pressure Cook: Return the seared beef, tomato sauce, and bay leaf to the pot. Do not stir (stirring ingredients like tomato to the bottom can cause a Burn warning). Secure the lid and set the valve to Sealing. Press the Manual or Pressure Cook button and cook on HIGH pressure for 35 minutes.
- Release Pressure and Thicken: Once the cooking cycle is complete, let the pressure Naturally Release for 15 minutes, then manually release any remaining pressure (Quick Release) by switching the valve to Venting. Carefully open the lid and remove the bay leaf.
- Thicken Gravy: Press the Sauté function again. In a small bowl, whisk together the flour or cornstarch with the cold water to form a smooth slurry. Once the stew liquid begins to simmer, slowly whisk in the slurry. Simmer, stirring constantly, for 1–2 minutes until the gravy thickens to your preferred consistency. Press Cancel and serve.
Substitutions and Variations
- Spice Level: For a milder stew, use only 1/4 teaspoon of chili powder and omit the jalapeño. For more heat, add 1/2 teaspoon of crushed red pepper flakes with the spices.
- Adding Vegetables: For a heartier stew, add 1 cup of chopped carrots and 1 cup of diced red potatoes when you add the tomato sauce (step 3). Cut the vegetables into large 1 1/2-inch chunks to prevent them from becoming mushy under pressure.
- Thickener Alternative: Instead of flour or cornstarch, stir in 2 tablespoons of fine yellow cornmeal into the stew after pressure cooking. This adds a subtle corn flavor and acts as a great gluten-free thickener.
- Broth Flavor: For even deeper flavor, substitute 1/4 cup of the beef broth with a dry red wine (like Cabernet Sauvignon) during the deglazing step.
Pro Tips and Common Mistakes to Avoid
- Natural Release is Key: Allowing the pressure to release naturally for 10–15 minutes ensures the beef finishes cooking gently and stays incredibly moist and tender. A quick release can sometimes result in tougher meat.
- The Searing Step: Although the Instant Pot is designed for quick meals, searing the meat is necessary. It builds flavor that the pressure cooker cannot create later.
- Layering for Safety: When using tomato products (like tomato sauce or crushed tomatoes), avoid stirring them to the bottom of the pot before pressure cooking. Layer them on top of the broth to prevent the pressure cooker from triggering a “Burn” warning.
- Check Thickness: Always thicken the gravy after pressure cooking. The high pressure creates a lot of liquid, and thickening at the end allows you to control the gravy’s final consistency.
Storage, Make-Ahead, and Reheating
- Make-Ahead: This is an excellent make-ahead meal. The flavor deepens overnight.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Carne Guisada freezes extremely well. Cool the stew completely, then freeze it in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: Reheat gently on the stovetop over medium heat, or use the Instant Pot’s Sauté function to warm it through. If it’s too thick, add a splash of beef broth.
Serving Suggestions
Carne Guisada is incredibly versatile. Serve it over fluffy Mexican rice or white rice. Use it as a filling for warm flour or corn tortillas to make tacos. Garnish with chopped fresh cilantro, shredded Cotija or Monterey Jack cheese, and a squeeze of lime juice.
Approximate Nutrition
- Yields: 6 servings
- Serving Size: Approximately 1 cup of stew
- Calories: 410 kcal
- Protein: 35 g
- Fat: 25 g
- Carbohydrates: 8 g
Note: These are approximations and can vary based on the specific cut of beef and the amount of fat used.
FAQs
Q: Why do I let the pressure release naturally for 15 minutes?
A: The 15-minute natural pressure release (NPR) is a critical step for large cuts of meat in the pressure cooker. It allows the temperature inside the pot to drop slowly, preventing the meat fibers from seizing up, which keeps the beef tender and juicy.
Q: Can I use pre-cut stew meat?
A: Yes, you can. Ensure the pieces are cut to a uniform size (about 1.5 inches) for even cooking. Chuck roast, cubed, is the best choice for its fat marbling.
Q: Can I make this without the tomato sauce?
A: Yes. You can omit the tomato sauce and substitute it with an additional 1/2 cup of beef broth. The final sauce will be lighter in color but still rich in flavor.
Q: My gravy is still too thin after adding the slurry. What should I do?
A: If the gravy is still too thin, use the Instant Pot’s Sauté function to bring the stew to a low simmer (uncovered) for 5–10 minutes. The liquid will reduce and thicken naturally.
Q: What cut of beef is best for pot roast?
A: Chuck roast (or shoulder roast) is the best choice. It is marbled with fat and connective tissue (collagen) which melts over the long, slow cooking time, keeping the meat moist and resulting in that prized fork-tender texture.
