Ingredients
Scale
- 2 cups dehydrated ground venison, rehydrated (or 1 lb fresh ground meat of choice, cooked)
- 1 cup dehydrated pinto beans, rehydrated (it will rehydrate to 2 cups)
- 1 cup dehydrated navy beans, rehydrated (it will rehydrate to 2 cups)
- 2-3 tablespoons taco seasoning
- 1/4 cup dehydrated bell peppers, chopped
- 1 cup chicken broth or water
- 1 can diced tomatoes (with juice)
- 1 can crushed tomatoes (with juice)
Instructions
- Place cooked meat in the Instant pot.
- Layer beans on top, then add the taco seasoning.
- Sprinkle on the dehydrated bell peppers.
- Pour broth or water over the mixture, and stir.
- Add can of diced tomatoes and can of crushed tomatoes on top. Do not stir.
- Seal the pressure cooker, and pressure cook for 12 minutes. Allow for a natural release of at least 10 minutes.
- Top with sour cream and shredded cheese (optional), and enjoy!
Notes
If you don’t have dehydrated beans, simply replace with 3 cans total of the beans of your choice. Drain each can prior to adding to the pot.
If using fresh meat, cook it first before adding to the pot.
- Prep Time: 5 minutes
- Additional Time: 20 minutes
- Cook Time: 12 minutes
