Beef and green chile stew with potatoes from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker (page 91) by Deborah Schneider

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for fresh lard. See recipe for milder and spicier variations.

  • dc151 on June 07, 2021

    It was tasty and good. I changed to add 10 minutes of natural pressure as I wanted to ensure the meat didn't get tough.

  • TrishaCP on November 28, 2020

    Very good flavors and easy to pull together. I subbed Hatch chiles for the poblanos and jalapeño.

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