Ingredients
Units
Scale
- 1 pound ground beef, seasoned with salt & pepper
- 1 small onion, diced
- 2 10–ounces cans diced tomatoes with green chilies
- 15 ounces tomato sauce
- 15–ounces pinto beans, drained and rinsed
- 15–ounces canned corn, drained & rinsed
- 1 garlic clove, minced
- 1 1 /2 tablespoons chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoons salt (or more)
- 1 teaspoon pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon oil
- 1/2 cup water or beef broth for the Instant Pot
Instructions
- Heat oil in a large skillet. Add the ground beef and cook until no longer pink. Crumble the meat as it cooks. Drain grease before adding the browned meat to the slow cooker.
- Add all the remaining ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 or LOW 4-6.
- Turn on the pressure cooker and select sauté. Once hot, add the oil, ground beef, and onion to the pot. Cook 5-7 minutes, crumbling the meat as it cooks. Add garlic & cook an additional minute. Drain fat excess fat if needed.
- Turn off the Instant Pot and stir in the water (or broth), diced tomatoes with green chiles and tomato sauce. Deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
- Stir in all the remaining ingredients.
- Close lid and seal valve. Set high pressure and cook for 20 minutes. When cooking time is complete, quick release the pressure. Stir & serve.
- Prep Time: 10 mins
- Cook Time: 3 hours