Ingredients

The following ingredients have 5 Servings
  • 1 tbsp. olive oil
  • 1 large onion (diced)
  • 4 garlic cloves (minced)
  • 4 tbsp. chili powder
  • 1 tbsp. ground cumin
  • 1 lb ground beef
  • 3 cups beef broth
  • 6 cups cooked beans (I used 3 cups black beans, 3 cups kidney beans or 4 14 oz. cans of beans, drained)
  • 28 oz. can crushed tomatoes
  • sea salt & freshly ground pepper to taste
  • sliced avocado (sour cream, grated cheese, cilantro, green onions)

Instruction

  • Set IP to low sauté and add in the oil. Once it's warmed add in the diced onion and season with sea salt and pepper. Cook, stirring occasionally, until softened. Approximately 5 minutes.
  • Add the garlic and stir for one more minute, then add the spices and stir for another minute, toasting the seasonings.
  • Add in the beef and break it apart. Season again, liberally, with sea salt and pepper (I use about 1/2 tbsp. sea salt). Stir the onion mixture and beef together and cook until no pink remains, stirring every so often.
  • Add in the broth, beans and crushed tomatoes. Give everything a last stir
  • Turn off the sauté. Lock the lid in place and seal the pressure valve. Press Manual and set for 10 minutes. Allow the pressure to release naturally for ten minutes, then carefully release the remaining pressure and enjoy.