Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon olive oil
  • 1 lb. lean ground beef (I used 90/10 ground sirloin)
  • 1 1/2 cups dried pinto beans (or fresh hulled, but NOT canned in instant pot
  • 1 cup chopped sweet yellow onion
  • 1/4 cup chopped pepper like poblano or serrano pepper (or can sub a milder bell pepper)
  • 1 1/2 to 2 cups ssorted chopped root vegetables like carrots, parsnip, beets, etc.
  • 1 medium sweet potato chopped or spiralized (about a 5" long sweet potato)
  • 8 cups low sodium beef broth
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon black pepper
  • 1 cup uncooked pinto beans* (*can substitute 2 15-oz canned beans (if doing so, add in the last step with kale))
  • 4 cup cored, chopped kale

Instruction

  • Select the saute function on your instant pot. Let it heat up for about 2 minutes. When hot, add olive oil to coat the pot, and toss in ground beef. Brown for about 5 minutes, okay if a tad pink.
  • Add onion, peppers and garlic and sautee for another 3-4 minutes.
  • Add sweet potatoes, root veggies (carrots, parsnips, beets or whatever), 1 cup uncooked, dry beans, beef broth, Worcestershire sauce, black pepper, and thyme. Secure Instant Pot lid.
  • Select "pressure cook" button and cook at high pressure for 20 minutes. When done, carefully vent steam to release suction on lid.
  • Open lid and add kale. (Note: if using canned beans, instead of dry beans, add them here) Let cook on “warm” with lid open for a couple minutes, or until kale is wilting.
  • Serve with grated cheese if desired.
  • To make in slow cooker, cook ground beef in skillet with onions, pepper and garlic. Add to slow cooker. Follow remaining steps, but set slow cooker for 8 hours, adding kale in the last 10 minutes. To make on stove top, cook ground beef in large stock pot with onions, pepper and garlic. Follow main instructions but substitute two 15-ounce cans of pre-cooked, drained pinto beans. Simmer for 30 to 45 minutes, adding kale in last10 minutes.