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Nutrition Facts
Serving Size 358 g
(Approx. 6 Servings)
Amount Per Serving
Calories 360 Calories From Fat 190
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 1060 mg 44%
Total Carbohydrate 15 g 5%
Dietary Fiber 4 g 16%
Sugars 4 g
Protein 28 g
Vitamin A 35% • Iron 20%
Vitamin C 70% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Instant Pot Carne Guisada

Prep Time
15 minutes
Cook Time
2 hours
Total Time
2 h 15 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

1/4 cup(s) all purpose flour
1 1/2 Lb beef chuck roast, boneless, diced into 1-inch chunks
2 Tbsp canola oil
1/2 Tsp pink Himalayan salt
1 Tsp ground black pepper
2 Tbsp Adams Reserve Al Pastor Seasoning
2 Tbsp smoked paprika
2 green pepper, diced
1 medium yellow onion, diced
2 medium tomatoes, diced
2 large jalapeño pepper, diced
2 dried ancho chiles
8 fl oz tomato sauce
4 Tbsp tomato chicken granulated bouillon
32 fl oz reduced sodium beef broth
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Instructions

1
Sprinkle flour over diced meat and stir to coat. Add oil to Instant Pot and press sauté.
2
When oil is hot, add meat and brown 3 to 4 minutes, stirring occasionally.
3
As the meat simmers, season with salt, pepper, Al Pastor seasoning and paprika. Stir to combine.
4
Stir in bell peppers, onions, tomatoes, jalapeños, chili pods, tomato sauce, bouillon and broth.
5
Place lid on Instant Pot and lock in place. Make sure steam valve is in "sealing" position. Press Meat/Stew button and set for 2 hours.
6
When cook time is finished, let steam release naturally for 15 to 20 minutes - do not do quick release. When fully depressurized, remove lid and stir. Serve with your favorite tortillas and toppings.

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