Green Chile Stew
September 17, 2025 • 0 comments
This hearty Instant Pot Green Chile Stew is packed with tender round steak, potatoes, and roasted green chile in a rich, comforting broth. The secret? A generous hand with the garlic salt—it brings all the flavors together for that true New Mexico–style taste.
I used to make this stew low and slow in a Dutch oven, but the Instant Pot makes the beef shred tender in half the time—without losing that homemade flavor
Ingredients
- (1 lb) Round Steak
- (1 medium) Onion (chopped)
- (32 oz) Chicken Broth
- New Mexico Green Chile
- Russet Potatoes
- Garlic Salt
- Onion Powder
- Cumin
- Salt and Pepper
Directions
Instructions
- Sauté beef: Set Instant Pot to Sauté. Season steak pieces with salt and pepper. Add to pot and brown on all sides.
- Cook onion: Add chopped onion and cook until translucent (about 3–4 minutes).
- Add broth: Pour in chicken broth, scraping up any browned bits from the bottom.
- Pressure cook beef: Seal lid and cook on Manual/High Pressure for 20 minutes. Quick release when done.
- Add potatoes & spices: Stir in potatoes, green chile, garlic salt, onion powder, and cumin.
- Pressure cook again: Seal lid and cook on Manual/High Pressure for 12 minutes, until potatoes are soft. Quick release.
- Thicken stew: Turn pot to Sauté, stir in cornstarch slurry, and simmer 2–3 minutes until stew reaches desired thickness.
- Taste & serve: Adjust seasoning if needed. Serve hot with tortillas or cornbread.
