JOIN! 12 Weeks for $1

Instant Pot

Mexican Beef and Tomatillo Stew (Fast & Slow)

4 Servings

2 hours 40 minutes active

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

This dish, called entomatado de res, pairs tangy, fruity tomatillos with beef to make a simple one-pot version of a Mexican classic. We add the tomatillos at the end to keep their flavors bright and fresh. Yukon Gold potatoes simmered with the beef make the stew more substantial; the potatoes become infused with the flavors of the braise while lending the broth light body. If you like, serve the stew with pickled or fresh jalapeños or toasted pumpkin seeds for a little crunch. Warmed tortillas are a great accompaniment, too.




Don't leave any browned bits stuck to the pot before pressure-cooking. After adding the water, thoroughly scrape the bottom of the pot to loosen any clinging food before adding the beef and potatoes. This will prevent a “burn” error message from occurring after pressure-cooking starts.

2 hours

40 minutes active


  • 1

    tablespoon grapeseed or other neutral oil

  • 1

    medium yellow onion, cut into 1-inch chunks


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Donna T.
October 11, 2022
Bright flavor from tomatillos
This recipe was easy and delicious. It is a wonderful change from regular stew recipes. I did round up on the tomatillos, and they added such a bright flavor as they melted into the stew. The meat was incredibly tender. I did use the slower method of cooking at 325 degrees in the oven for the total 3 1/2 hours. It's all hands off except to add the potatoes and tomatillos at the 2 hr mark. My house smelled wonderful!
Sarah E.
March 29, 2024
Turned out great! I used frozen tomatillos and drained them before cutting them up - delicious with pepitas and finely shredded cabbage!
Jovanna K.

We really enjoyed this recipe. Loved the brightness of the tomatillos added towards the end.

Christine L.

This had good flavor but I question the amount of water called for in this recipe. Used stew meat and it did not become tender. Half of the potatoes were not done. I ended up adding twice as much water—4tbs.