Ingredients
-
2-3 lb CVP roast or stew meat (cubed)
-
4 Cups CVP Bone Broth
-
1 Medium Onion (chopped)
-
1 Bell Pepper (chopped)
-
1 Zucchini (chopped)
-
1 Cup Shredded Cabbage
-
1 Cup Pinto Beans
-
1 Can Tomatoes
-
1 Can Green Chilies (optional)
-
5 TBS Avocado or Olive Oil
-
4 TBS Taco Seasoning
-
1 tsp Sea Salt
Preparation
-
Preheat the pressure cooker on the “sauté” setting
-
Add 2-3 tsp oil, meat, and taco seasoning. Stir until meat is well coated. Sauté meat until browned on both sides (2 batches may be necessary)
-
Remove browned meat and add vegetables. Sauté until onion are translucent.
-
Add meat back to pan and mix with vegetables.
-
Add beans and can of tomatoes and green chilies. Do not stir.
-
Add 3-4 cups of CVP Bone Broth until pot is about half full.
-
Cook on “manual” pressure for 35 minutes. Allow to naturally release about 20 minutes.
-
Stir and break up meat.
-
Enjoy!