(15-ounce) cans pinto or kidney beans, drained and rinsed
chopped fresh cilantro leaves and tender stems
Fresh lime juice
Sour cream, for serving
Cubed avocado, for serving (optional)
In This Recipe
Using the sauté function (set on high, if possible), heat 1 tablespoon of the oil in the pressure cooker pot. Add half the meat, spread it over the oil, and let it brown without stirring (this helps encourage browning) for 5 to 7 minutes. Give the meat a good stir and sauté for 1 more minute. Use a slotted spoon to transfer the meat to a plate and season with 1/2 teaspoon of the salt. Repeat with the remaining 1 tablespoon oil, meat, and another 1/2 teaspoon salt.
Stir the onion, bell pepper, diced chile, garlic, and ½ teaspoon of the salt into the pot and cook until softened, about 5 minutes.
Stir in the tomato paste, chili powder, oregano, and cumin and cook until fragrant, about 1 minute. Stir in the meat and any juices from the plate, along with the tomatoes, beans, and remaining ½ teaspoon salt.
Lock the lid into place and cook on high pressure for 8 minutes. Let the pressure release naturally.
Stir in the cilantro and a squeeze or two of lime juice, then taste and adjust the lime juice and salt if necessary. Serve with the sour cream and avocado (if using).
Slow-cooker variation: After step 3, slow cook on high for 2 to 3 hours or low for 4 to 5 hours.