There’s something about sunshine in Seattle that flips a switch in people. The kind that warms your arms through a sweatshirt, makes my dog Kenzo pause in a sunbeam, and—apparently—demands I start cooking Mexican food like I’m hosting a block party.
It started with a pan of Green Chili chicken Enchiladas by Williams-Sonoma, a recipe passed along by my friend and colleague Maria. Bright, comforting, and layered with flavor, it felt like the exact right thing to make and boy was it delicious! I was about to heat some up and what followed wasn’t planned. I opened the fridge, saw beef stew meat, and suddenly my enchilada mood took a turn toward Carne Guisada.
Yup. What came out of my Instant Pot wasn’t anything I set out to make—but it might be my new favorite. Smoky chipotle, four serranos, one wild habanero, creamy white beans, and the surprise finishing touch: the zest and juice of a forgotten mandarin. It was spicy, citrusy, and deeply satisfying.
Instant Pot Love
I’ll say it: I love my Instant Pot. It’s one of the most underrated tools in any cook’s kitchen. When you know how to use it well, it becomes a game-changer. You can build deep, developed flavor in a fraction of the time it would take on the stove or in the oven. It’s pressure, speed, and flavor—all in one pot. For stews like this, it’s indispensable.
Cinco de Mayo is Around the Corner
Maybe it’s the return of the sun. Maybe it’s the upcoming excuse to celebrate. But this time of year always pulls me toward the flavors of Mexico—slow-cooked meats, spice, acid, warmth. And while the inspiration came from enchiladas, the stew was all improvisation and instinct.
Cooking While Job Searching
Cooking keeps me whole while I search for what’s next professionally. It gives me something to create, something to look forward to. And, honestly, I just love to eat. But the truth is: I can only eat so much before I risk becoming a one-man episode of My 600-lb Life. So now, in addition to looking for a job, I think I’m looking for more people to cook for.
Because I cook with heart. And I always make too much. To be continued…
Recipe:
Justin’s Spicy Chipotle White Bean Carne Guisada (Instant Pot)
Serves 4–6 | Prep Time: 20 min | Cook Time: 35 min + release
Ingredients:
• 2 lbs beef stew meat, cut into 1–2” chunks
• 1 tbsp neutral oil (e.g., avocado or canola)
• 1 large yellow onion, chopped
• 4 serrano chiles, finely chopped
• 1 habanero pepper (with seeds), minced
• 2–3 cloves garlic, minced
• 1 chipotle pepper in adobo, minced
• 1–2 tsp adobo sauce (from the chipotle can)
• 1.5 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• Salt and black pepper, to taste
• 1 cup beef broth (plus more if needed)
• 1.5–2 cups cooked white beans (or 1 can, drained and rinsed)
• Zest and juice of 1 small mandarin
• Optional: chopped fresh cilantro and lime wedges for garnish
⸻
Instructions:
1. Brown the beef:
Set Instant Pot to Sauté (High). Heat oil, then brown beef in batches, being careful not to crowd the pot. Remove and set aside.
2. Sauté aromatics:
In the same pot, add onion, serranos, and habanero. Sauté 3–5 minutes until softened. Add garlic, chipotle, and adobo sauce. Stir for 30 seconds until fragrant.
3. Toast the base:
Stir in tomato paste, cumin, chili powder, paprika, oregano, salt, and pepper. Cook for 1–
2 minutes until the tomato paste darkens and spices bloom.
4. Deglaze & combine:
Pour in broth and scrape up any browned bits on the bottom. Return browned beef to the pot and stir everything together.
5. Pressure cook:
Lock the lid and cook on High Pressure for 35 minutes. Allow a natural release for 15 minutes, then quick release any remaining pressure.
6. Add white beans & simmer:
Stir in cooked white beans. Set Instant Pot to Sauté (Low) and let it simmer for 5–10 minutes to thicken slightly and allow the beans to absorb flavor.
7. Finish with citrus:
Stir in mandarin zest and juice just before serving. Taste and adjust salt and acidity as needed.
8. Serve:
Garnish with cilantro and lime wedges if desired. Enjoy over rice, with tortillas, or straight from the bowl.
Just’In Perspective 
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