1medium(15g)fresh jalapeño pepper, deseeded and chopped
6(6)garlic cloves, minced
1teaspoon(1teaspoon)dried oregano
½teaspoon(½teaspoon)dried thyme
2teaspoons(2teaspoons)ground cumin
214½ ounce cans(822g)diced tomatoes, undrained - or substitute a can of Rotel tomatoes for one can of diced tomatoes
115½ ounce can(439g)pinto beans, drained
115½ ounce can(28g)black-eyed peas, drained
¼cup(71g)barbecue sauce
Instructions
Season 1/2 pound ground beef with 1/2 teaspoon salt and 1/2 teaspoon ground pepper. Using the sauté function on your Instant Pot, brown ground beef.
Push beef to the side and add 1 tablespoon vegetable oil if the pot is dry. Add 1 medium onion, diced, 1 cup celery, diced, 1 cup red pepper, chopped, 1 cup green pepper, chopped, and 1 medium fresh jalapeño pepper, deseeded and chopped . Cook until vegetables begin to soften.
Add 6 garlic cloves, minced and cook two more minutes.
Add 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, and 2 teaspoons ground cumin, and stir, cooking another minute.
Add 2 14½ ounce cans diced tomatoes, undrained, 1 15½ ounce can pinto beans, drained,1 15½ ounce can black-eyed peas, drained and approximately 2 cups of water. Finally, add 1/4 cup barbecue sauce.
Seal Instant Pot and cook on High Pressure for 10 minutes. Allow pressure to release naturally.
Serve with sour cream and/or shredded cheddar cheese.
Notes
Instructions For Making on the Stove:
Sauté the ground beef in a large pot over medium heat.
Add the onions, celery, and peppers to the pot and cook until veggies begin to soften.
Add garlic and cook for two more minutes.
Stir in drained beans, undrained tomatoes, and water, then barbecue sauce.