The Mexican-style beef and bean stew in the pressure cooker, a spicy main course, to be served with steamed basmati rice.
The recipe is for chili con carne, a dish common in the United States and Mexico, but in this case, we used beef chunks instead of ground meat.
In the recipe, you’ll also find cooking times for the multicooker.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Mexican Beef and Bean Stew in the Pressure Cooker:
- 1.3 lbs beef cut into pieces (shoulder or round)
- 5 tablespoons extra virgin olive oil
- 2.5 cups bell peppers
- 2 yellow onions
- 1 clove garlic
- 1 cup red beans (canned, already drained weight)
- 1 cup canned tomatoes (without liquid)
- 1 tablespoon ground cumin
- 1/2 tablespoon hot paprika
- 1/2 tablespoon sweet paprika
- to taste hot chili pepper (optional)
- to taste fine salt
- to taste black pepper
Tools for Mexican Beef and Bean Stew in the Pressure Cooker:
- 1 Pressure Cooker lagostina
- 1 Knife
- 1 Colander
Steps for Preparing and Cooking the Beef and Bean Stew:
Peel the onions and slice them thinly, peel the garlic and crush it with a garlic press or alternatively cut it into small pieces.
Wash the peppers well and dry them (we used two small ones, one red and one yellow), divide them in half lengthwise and remove the stem, seeds, and inner ribs, divide one half into two parts and slice thinly, cut all the pepper pieces available.
Drain the beans well using a colander, dice the canned tomatoes.
In the pressure cooker, add the extra virgin olive oil and garlic, turn on the gas to medium flame and when the oil is hot (it should not fry) add the meat and brown it well, then add the onions, peppers, tomatoes, spices, salt, and pepper, also add the hot chili pepper if desired.
Let it flavor well, then close the lid, check that the valve is closed and bring the pot to pressure on medium flame, lower the flame to minimum and cook for 15 minutes.
After the time has passed, turn off the gas, let the pot vent, and remove the lid, add the beans, stir well, adjust the salt and close the pot again, bring it back to pressure and cook for 10 minutes from the whistle.
After 10 minutes, turn off the pot, let it vent, and open the lid, stir the preparation well and serve it on individual plates with steamed basmati rice.
If you find that after cooking the stew is too liquid, let it thicken for a few minutes by cooking it over medium heat without a lid.
COOKING WITH THE MULTICOOKER:
The cooking times and ingredients are the same, first use the sauté or stir-fry program, then for cooking use the stew program.
