Description
Instant Pot creamy buttermilk mashed potatoes topped with beef cubes, green chiles and a sauce with a kick.
Ingredients
Scale
- 1 Tbsp olive oil
- 3/4 pound beef stew meat
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1 cup diced onion
- 1/2 cup beef broth
- 1 (4 oz) can diced green chiles
- 3 medium russet potatoes, peeled
- 2 Tbsp butter
- 1/3 cup buttermilk
- Pinch of salt and pepper
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the olive oil and swirl around. Add in the beef stew meat and brown for about 4 minutes on both sides.
- Sprinkle in the salt, pepper, chili powder, cumin, garlic powder and stir to coat the beef. Add in the onion and saute for 4 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Dump in the diced green chiles. Place the whole peeled potatoes into the pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 20 minutes. When time is up let pot sit for 10 (or more) minutes and then move valve to venting and remove the lid.
- Carefully move the potatoes out of the pot and place them in a bowl. Mash. Stir the butter, buttermilk and a pinch of salt and pepper into the potatoes.
- Scoop some potatoes onto a plate and top with a scoop of the beef and sauce. Eat and enjoy!
- Category: Beef
- Method: Instant Pot