Description
A hearty and flavorful dish combining pinto beans and ground beef, perfect for a satisfying meal.
Ingredients
Scale
- 2 cans (15 oz.) pinto beans
- 2 tablespoons olive oil
- 2 pounds ground beef
- 2 teaspoons Spike seasoning
- 1 onion, chopped
- 1 tablespoon minced garlic
- 1 tablespoon dried Mexican oregano
- 1 tablespoon ground cumin
- 1 tablespoon dried cilantro (optional)
- 4 cups chicken broth
- 2 tablespoons tomato paste
- 1 can (14 oz.) petite diced tomatoes
- 1/2 cup sliced green onions
- 1 cup chopped fresh cilantro (or one whole bunch)
- 2 tablespoons fresh squeezed lime juice
- salt and fresh-ground pepper to taste
- diced avocado for adding at the table, optional
Instructions
- Heat 1 tablespoon of oil in a pan and cook the ground beef for best browning. Season the beef with Spike seasoning.
- While the beef browns, drain the pinto beans in a colander and rinse if preferred.
- Turn the Instant Pot to SAUTE on medium heat, add the oil, then add onions and cook for about 2 minutes.
- Add garlic and cook for another minute. Then add Mexican oregano, ground cumin, and dried cilantro (if using) and cook for 2 minutes more.
- Add ground beef, beans, tomato paste, canned tomatoes with liquid, and chicken broth to the Instant Pot.
- Lock the lid and set the Instant Pot to MANUAL on high temperature for 2 minutes.
- When time is up, release any remaining pressure.
- Once pressure is released, open the lid and add sliced green onions, chopped fresh cilantro (if using), and lime juice. Let sit for about 5 minutes.
- Season to taste with salt and fresh-ground black pepper.
- Serve hot with diced avocado on the side, if desired.
- For dried beans, soak beans overnight, drain, add fresh water, and simmer until soft, about 45 minutes.
- Follow directions for browning meat, onions with garlic, and deglazing with chicken stock.
- Combine everything in a heavy pot, adding 1 cup more chicken stock for cooking.
- Simmer over low heat for about 45 minutes, adding more water if needed.
- When done, add green onion, chopped cilantro, and lime juice, cooking a few more minutes.
Notes
- You can rinse pinto beans but it’s not necessary for a stew.
- For a richer flavor, add extra chicken stock during simmering if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg