INGREDIENTS
- 1 tablespoon vegetable oil
- 1 lb extra-lean ground beef at least 90%
- 2 cups chopped yellow onions
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- 1 can Muir Glenâ„¢ organic fire-roasted crushed tomatoes undrained, 28 ounces
- 1 can Progressoâ„¢ black beans drained, rinsed, 15 ounces
- 1 can can Old El Pasoâ„¢ chopped green chiles 4.5 ounces
- 1/2 cup Water
INSTRUCTIONS
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On Instant Potâ„¢, select SAUTE; adjust to normal. Heat oil in insert. Add beef, onions, chili powder and salt; cook 8 to 10 minutes, stirring occasionally, until thoroughly cooked. Select CANCEL.
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Stir in tomatoes, beans, chiles and water. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 5 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally.
RECIPE NOTES
Trademarks referred to herein are the properties of their respective owners.
Top with shredded Colby-Jack cheese, sour cream, chopped fresh cilantro or green onions.
We used extra-lean ground beef in this recipe, so there’s no need to drain the beef after cooking.
When releasing pressure naturally, it’s always a good idea to set the pressure valve to VENTING after the float valve drops down, just to be sure all of the pressure has been released.
Source:- Cosorithis