Ingredients:

  • 2 lbs ground beef (80/20 lean-to-fat ratio)
  • 1 medium yellow onion, finely diced
  • 1 large red bell pepper, diced
  • 1 large green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 cup beef bone broth
  • 2 tbsp tomato paste
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper

Instructions:

  1. Turn the Instant Pot to Sauté (High). Add the ground beef, breaking it apart with a spoon, and cook until browned and crisp. Spoon out all but 1 tablespoon of excess fat.
  2. Add the diced onion and bell peppers to the pot. Sauté for 3-5 minutes until the onions are translucent.
  3. Stir in the minced garlic and sauté for an additional 60 seconds. Note: Garlic burns quickly, so keep it moving.
  4. Stir in the tomato paste, chili powder, cumin, and smoked paprika. Toast the spices with the meat for 2 minutes until they smell fragrant.
  5. Pour in the beef bone broth. Use your spoon to scrape every single browned bit (fond) from the bottom of the pot. Note: This prevents the Burn error.
  6. Stir in the fire roasted diced tomatoes, salt, black pepper, and cayenne pepper.
  7. Secure the lid and set the valve to sealing.
  8. Pressure cook on High for 15 minutes.
  9. Allow for a natural pressure release for 10 minutes before opening the valve.