New Mexico Green Chile Brisket Stew

Cooked in an Instant Pot electric pressure cooker, this New Mexico green chile brisket stew recipe 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.

Preparation Details

Prep Time: 30 mins

Cook Time: 2 hrs 20 mins

Total Time: 3 hrs

Servings: 8

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 medium yellow onion, coarsely chopped
• 1 cup sliced carrots
• 1 cup sliced celery
• 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

Steps

1. Cut brisket in half to fit the multi-functional pressure cooker; place halves on a large plate or sheet of waxed paper. Season both sides of brisket halves with chili powder, oregano, onion powder, cumin, black pepper, herbes de Provence, and red chile pepper; dredge in masa harina, reserving any that falls off.
2. Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add oil until hot; add brisket and brown both sides of each half, about 7 minutes. Transfer brisket halves to a plate. Add onion, carrots, and celery; sauté until slightly softened, about 5 minutes.
3. Add chicken broth and beans to the cooker; add any reserved masa and 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.
4. Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove lid.
5. Remove brisket from the pressure cooker; set aside. Add potatoes, tomatoes, green chiles, and water to the cooker. 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.
6. Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove lid. Add up to 1 cup more water if too thick. Return brisket to the cooker; add garlic salt.
7. Cook on low heat until warmed through, up to 1 hour.