Recipes Soups, Stews and Chili Recipes Stews Beef New Mexico Green Chile Brisket Stew Be the first to rate & review! 1 Photo Cooked in an Instant Pot® electric pressure cooker, this stew takes on the wonderful flavors of the Southwest and is ready in little time to make a hearty, satisfying, comfort-food meal. Garnish with sprigs of fresh cilantro, if desired. Recipe by Candy Morehouse Published on April 8, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo Prep Time: 30 mins Cook Time: 2 hrs 20 mins Additional Time: 10 mins Total Time: 3 hrs Servings: 8 Yield: 8 servings Jump to Nutrition Facts Ingredients 2 ¼ pounds beef brisket 1 ½ teaspoons chili powder 1 teaspoon dried oregano 1 teaspoon onion powder ½ teaspoon ground cumin ½ teaspoon ground black pepper ¼ teaspoon herbes de Provence, crumbled 1 pinch ground red chile pepper ¼ cup masa harina 1 ½ tablespoons vegetable oil 1 cup sliced carrots 1 cup sliced celery 1 medium yellow onion, coarsely chopped 1 (14.5 ounce) can chicken broth 1 cup dried pinto beans, sorted and rinsed 2 potatoes, peeled and diced 2 medium tomatoes, peeled, seeded, and diced 1 cup chopped green chile peppers 1 cup water 1 teaspoon garlic salt Directions Cut brisket in half to fit the pressure cooker. Place brisket on a large plate or sheet of waxed paper. Season both sides of each piece with chili powder, oregano, onion powder, cumin, black pepper, herbes de Provence, and red chile pepper. Dredge brisket pieces in masa harina; reserve any masa that falls off. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil; when hot, add brisket to the pot and brown both sides of each piece, about 7 minutes. Transfer brisket to a plate. Add carrots, celery, and onion; saute until slightly softened, about 5 minutes more. Pour chicken broth and beans into the pressure cooker. Add any reserved masa and the browned brisket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove brisket from the pressure cooker and set aside. Add potatoes, tomatoes, green chiles, and water to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build. Trim excess fat from brisket and cut into bite-sized pieces. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Add up to an additional cup of water if stew is too thick. Add brisket back to the pot. Add garlic salt. Cook the stew on low heat until warmed through, up to 1 hour. I Made It Print Nutrition Facts (per serving) 270 Calories 6g Fat 36g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 270 % Daily Value * Total Fat 6g 8% Saturated Fat 2g 8% Cholesterol 27mg 9% Sodium 1185mg 52% Total Carbohydrate 36g 13% Dietary Fiber 7g 26% Total Sugars 5g Protein 19g Vitamin C 66mg 330% Calcium 73mg 6% Iron 4mg 23% Potassium 1052mg 22% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved