Mexican beef and tomatillo stew from Milk Street Fast and Slow: Instant Pot Cooking at the Speed You Need (page 236) by Christopher Kimball

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute neutral oil of your choice for grapeseed oil.

  • jenburkholder on August 26, 2024

    I think this is the same as the one in the 2019 magazine issue, just edited for the Instant Pot. I made it in the oven per the other recipe (325 - 2 hours, add tomatillos and potatoes and cook another 1-1.5 hours). Sometimes that is just easier than using the pressure cooker! Very good results for very little effort.

  • jbny on May 28, 2024

    very good. make it a day ahead for best flavor. got canned tomatillos at grocery store (I've seen fresh ones there, but canned ones are easier and taste fine).

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