About the Recipe
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!