Ingredients
2 tbsp olive or cooking oil
500g minced beef
3 garlic cloves, finely chopped
1 tbsp garlic powder
1 tbsp cumin seeds
1 tbsp dried oregano
2 tbsp chilli powder
2 tbsp smoked paprika
1 tbsp tomato purée
1 red pepper, finely chopped
1 x 400g can chopped tomatoes
2 x 400g cans of kidney beans
250ml beef stock (GF)
Salt and pepper (to taste)
Suitable for: Pressure King Pro 5.7L 12-in-1 Pressure Cooker
The Method
Select the BROWNING function, add the oil and allow to heat. Add the mince and stir regularly for ~8 minutes until browned.
Add the garlic, cumin, oregano, chilli powder and paprika and stir to combine for a further 1 minute.
Add the tomato purée, pepper, tomatoes, kidney beans and stock and stir well to combine, then press CANCEL.
Put the lid on and close the pressure valve then select the MEAT function and adjust the time to 25 minutes.
When the program has finished press CANCEL. For this recipe we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
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