Ingredients
1
tablespoon vegetable oil
1
lb extra lean (at least 90%) ground beef
1
cup chopped onions
1
tablespoon chili powder
1 1/2
teaspoons ground cumin
3/4
teaspoon salt
1/2
teaspoon pepper
2
cloves garlic, finely chopped
1
can (19 oz) Progresso™ kidney beans, drained, rinsed
1
can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
3/4
cup water
Shredded Cheddar cheese, sliced green onions and chopped fresh cilantro leaves, if desired
Preparation
On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert. Add beef, onion, chili powder, cumin, salt and pepper; cook 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Select CANCEL.
Stir in garlic. Stir in beans, tomatoes 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. Top with cheese, green onions and cilantro.
