Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 lb ground beef
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 2 cups vegetable broth
  • 1 cup frozen corn
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp lime juice

Instructions:

  1. Press the Sauté button on your Instant Pot and set it to 'Normal'. Add the olive oil.
  2. Add the diced onion and red pepper. Sauté for 3-4 minutes until the onions are translucent and the peppers have softened slightly.
  3. Stir in the minced garlic and brown the ground beef until no longer pink.
  4. Stir in the chili powder, cumin, and smoked paprika. Toast the spices for 1 minute.
  5. Pour in a splash of broth and scrape the bottom of the pot with a wooden spoon to deglaze and remove brown bits.
  6. Add the rinsed black beans, diced tomatoes, and the remaining vegetable broth. Stir to combine.
  7. Close the lid, set the valve to 'Sealing', and select Manual/Pressure Cook on High for 15 minutes.
  8. Allow a Natural Release for 10 minutes, then quick-release the remaining pressure.
  9. Stir in the frozen corn and lime juice.
  10. Optionally, mash a small handful of beans against the side of the pot and stir back in for a thicker consistency.