This simple Southwestern stew is as simple as it is delicious. Instant Pot, Slow-cooker, and the traditional oven braise all work equally well and yield spectacular results.
Almost all restaurants make their own stock – it’s one of the things that gives restaurant food that additional depth of flavor and texture. Traditionally, this process takes 8 – 12 hours at home, but the method here takes less than 2 – and most of that time is hands off – thanks to using a pressure cooker (Instant Pot).
The Intrepid Gourmet 