Ingredients

The following ingredients have 12 Servings
  • 2 pounds ground beef
  • 1 pound ground pork
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons dried basil
  • 2 teaspoons paprika
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons salt
  • 2 teaspoons onion powder
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 1 tablespoon red wine vinegar
  • 8 ounces bacon (diced)
  • 1 large yellow onion (chopped)
  • 1 red bell pepper (seeded and chopped)
  • 1 1/2 tablespoons minced garlic
  • 2 28-oz cans fire roasted diced tomatoes with juice
  • 1 6-oz can tomato paste
  • 2 cups beef stock
  • 1/4 cup chili powder
  • 2 tablespoons fish sauce
  • 1 small butternut squash (peeled, seeded and cubed)

Instruction

  • Turn Instant Pot on Sauté mode. Add ground beef and pork and brown, crumbling with a wooden spoon or spatula, until cooked through. Sprinkle spices over - black pepper through ground cumin - and add red wine vinegar; stir until well combined. Transfer to a bowl.
  • Add bacon to Instant Pot and cook on Sauté mode until cooked through. Drain grease into a small heatproof bowl; return 1/4 cup bacon grease to Instant Pot cooking pot.
  • Add onion and red bell pepper and cook until softened, about 5 minutes. Add garlic and cook, stirring constantly, about 30 seconds or until fragrant. Add remaining ingredients, except for butternut squash, and stir to combine. Place butternut squash on top.
  • Secure Instant Pot lid with valve in the sealing position and cook on Manual High Pressure 22 minutes. Quick Release, stir, and adjust seasonings to taste.