Instant Pot Mexican Hamburger Stew with Black Beans and Corn
Equipment
- Instant Pot
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chiles
- 2 cups beef broth
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Set the Instant Pot to sauté mode and add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and the onion softens.
- Stir in the chili powder and ground cumin. Cook for one minute until the spices smell fragrant.
- Add the black beans, corn, diced tomatoes with green chiles, and beef broth. Season with salt and pepper.
- Secure the lid, set the valve to sealing, and cook on manual high pressure for 10 minutes.
- Allow a natural pressure release for 10 minutes, then quick release any remaining pressure. Stir the stew and serve topped with fresh cilantro.
Notes
Make this stew a day ahead and store it in the fridge so the flavors blend more fully before reheating. If the stew thickens too much after chilling, add a splash of broth when warming it on the stove. Leftovers freeze well in airtight containers for up to two months.
Course: Soup
Cuisine: Mexican
Equipment: Instant Pot
Cuisine: Mexican
Equipment: Instant Pot