Recipes and Cooking Pressure Cooker Sweet and Spicy Beef Stew Be the first to rate & review! What makes this Instant Pot stew recipe sweet and spicy, you ask? A mix of chipotle peppers, sweet peppers, and sweet potato! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 28, 2018 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Slow Cook Time: 4 hrs 30 mins Total Time: 5 hrs Servings: 10 Yield: 13 1/2 cups Ingredients 2 teaspoon ground cumin 1 teaspoon salt 1 teaspoon garlic powder 2 tablespoon coconut oil 1 pound ground beef 1 pound boneless beef chuck, trimmed and cut into 1-inch cubes 2 cup coarsely chopped sweet onions 2 yellow, orange, and/or red sweet peppers, coarsely chopped 1 10 ounce sweet potato, peeled and coarsely chopped 2 28 ounce cans crushed tomatoes 1 cup beef broth 2 - 3 canned chipotle peppers in adobo sauce, chopped ¼ cup Chopped fresh cilantro Directions Directions In a small bowl stir together cumin, salt, and garlic powder. Prepare as directed in desired cooker, below. Fast 12 minute cook time In a 6 qt. electric pressure cooker use the sauté setting cook ground been and half the spice mixture over medium-high heat until browned. For a stove-top cooker, cook directly in the pot. Transfer to a bowl. Add remaining coconut oil to pot. Add beef chuck and remaining spice mixture. Cook and stir until browned. return cooked beef to pot. Add the next six ingredients (through chipotle peppers). Lock lid in place. Set an electric cooker on high pressure to cook 12 minutes. For a stove top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 12 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Open lid carefully. Slow 9 hour low or 4 1/2 hour high cook time Heat 1 Tbsp. coconut oil in a large skillet over medium-high heat. Add ground beef and half the spice mixture. Cook and stir until beef is browned. Transfer to a 5- to 6-qt. slow cooker. Add remaining coconut oil to skillet. Add beef chuck and remaining spice mixture. Cook and stir until browned. Transfer to slow cooker. Add the next six ingredients to cooker (through chipotle peppers). Cover and cook on low 9 to 11 hours or on high 4 1/2 to 5 1/2 hours. Stir in 2 Tbsp. cilantro and top with remaining cilantro. Rate it Print