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Pressure Cooker Carne Guisada

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

By Taste Of Home Editorial Team

Recipe by Kelly Evans, Denton, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 03, 2023

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


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.

    • Watch How to Make Pressure Cooker Carne Guisada

    Test Kitchen Approved

    Pressure Cooker Carne Guisada

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    Prep Time 25 min
    Cook Time 50 min
    Yield 12 servings (about 2 quarts)

    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
    Text Ingredients

    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.

    Nutrition Facts

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

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