Ingredients

• 450 to 500 grams ground beef

• 1 cup unsalted stock or water

• 3 tablespoons tomato paste

• 2 tablespoons fish sauce

• 1 tablespoon light soy sauce

• 1 teaspoon unsweetened cocoa powder

• 1 onion, diced

• 4 garlic cloves, minced

• 2 cans (19oz) red kidney beans, drained & rinsed

• 2 tablespoons chili powder

• 1 tablespoon ground cumin

• 1 teaspoon dried oregano

• ½ teaspoon cayenne pepper

• 1 can (28oz) crushed tomatoes

• Salt to taste

Method

1. Start Sauté function on Instant Pot on the hottest setting and wait for the indicator to show HOT.

2. Season ground beef generously with salt and add to the pressure cooker. Cook for 5–8 minutes, stirring occasionally.

3. While the ground beef is browning, in a large bowl, mix together the stock or water, tomato paste, fish sauce, light soy sauce, and cocoa powder.

4. Add onion to the pressure cooker and sauté for a few minutes until they start to soften. Add garlic, ground cumin, chili powder, dried oregano, and cayenne pepper. Stir frequently and sauté for a couple minutes until the spices start to release their fragrance.

5. Add ½ cup of the set aside stock or water mixture and fully deglaze the bottom of the pot by scraping all the flavorful brown bits with a wooden spoon. Then pour in the remaining stock or water mixture.

6. Add drained red kidney beans and mix well.

7. Add crushed tomatoes with all the juice on top. Do not mix.

8. Cook on high pressure for 10 minutes + 10 minutes natural release. Release any remaining pressure and open the lid carefully.

9. Mix well and adjust salt to taste.

10. Garnish with a dollop of sour cream or shredded cheddar cheese. Serve with lots of hearty bread.

Notes

• If using dried beans, soak for a minimum of 2 hours (overnight is ideal) and add an additional 4–6 cups of stock or water before pressure cooking (there should be just enough liquid to submerge the beans).