Ingredients
1 pound beef stew meat (1-1/4-inch pieces) 3/4 pound potatoes (about 2 medium), cut into 3/4-inch cubes2 cups frozen corn (about 10 ounces), thawed 2 medium carrots, cut into 1/2-inch slices1 medium onion, chopped 2 garlic cloves, minced1-1/2 teaspoons dried oregano1 teaspoon ground cumin1/2 teaspoon salt 1/4 teaspoon crushed red pepper flakes2 cups beef stock1 can (10 ounces) diced tomatoes and green chilesOptional: Sour cream and tortilla chips
Preparation
In a 6-qt. electric pressure cooker, combine first 12 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure.
If desired, serve with sour cream and chips.
