Save on Pinterest

Pressure Cooker Carne Guisada

Total Time

Prep: 25 min. Cook: 50 min. + releasing

Makes

12 servings (about 2 quarts)

While living away from Texas for a while, my boyfriend and I grew homesick for the spicy flavors of home. We've made this recipe a few times now, and it goes really well with homemade flour tortillas. We love this pressure cooker carne guisada over rice, too. —Kelly Evans, Denton, Texas

Ingredients

  • 1 bottle (12 ounces) beer
  • 2 tablespoons tomato paste
  • 1 jalapeno pepper, seeded and chopped
  • 4 teaspoons Worcestershire sauce
  • 1 bay leaf
  • 2 to 3 teaspoons crushed red pepper flakes
  • 2 teaspoons chili powder
  • 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 2 garlic cloves, minced
  • 1/2 teaspoon red wine vinegar
  • Dash liquid smoke, optional
  • 1 boneless pork shoulder butt roast (3 pounds), cut into 2-inch pieces
  • 1 medium onion, chopped
  • 2 large red potatoes, unpeeled and chopped
  • 1/4 cup all-purpose flour
  • 1/4 cup water
  • Whole wheat tortillas, cooked brown rice, lime wedges and minced fresh cilantro, optional

Directions

  1. In a 6-qt. electric pressure cooker, mix first 13 ingredients and, if desired, liquid smoke. Stir in pork and onion. Lock lid; close pressure release valve. Adjust to pressure-cook on high for 45 minutes. Quick-release the pressure; add potatoes. Lock lid; close pressure-release valve and pressure-cook on high for an additional 5 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure.
  2. Discard bay leaf; skim fat from cooking juices. Select saute setting and adjust for normal heat; bring a to boil. Combine flour and 1/4 cup water; stir into simmering sauce. Cook until thickened and boiling, 1-2 minutes. Shred pork slightly with 2 forks; toss with sauce. Serve with remaining ingredients as desired.

Test Kitchen Tips
  • Chili powder is a seasoning blend made primarily from dried chili peppers. Other ingredients commonly include garlic, onion, salt, oregano, cumin, coriander, cloves, cinnamon and even cocoa powder.
  • Worcestershire sauce was originally considered a mistake. In 1835, an English lord commissioned two chemists to duplicate a sauce he had tried in India. The pungent batch was disappointing and wound up in their cellar. When the pair stumbled upon the aged concoction 2 years later, they were pleasantly surprised by its unique taste.
  • It doesn't get any better than these amazing pressure cooker recipes.
  • Nutrition Facts

    1 serving: 261 calories, 12g fat (4g saturated fat), 67mg cholesterol, 200mg sodium, 16g carbohydrate (3g sugars, 2g fiber), 21g protein.