Ingredients:

  • 1 Tbsp Olive Oil
  • 1 medium Yellow Onion, diced
  • 1/2 cup Bell Pepper (Green or Red), diced
  • 4 cloves Garlic, minced
  • 5 lbs Lean Ground Beef (85% or 90%)
  • 1 tsp ground Cumin
  • 1/2 tsp Dried Oregano
  • 2 Bay Leaves
  • 1 tsp Kosher Salt
  • 1/2 tsp freshly ground Black Pepper
  • 2 Tbsp Tomato Paste
  • 1 cup Canned Crushed Tomatoes
  • 1/2 cup low sodium Beef Broth
  • 1 Tbsp Apple Cider Vinegar (or Red Wine Vinegar)
  • 1/2 cup Pimento-stuffed Green Olives, sliced and drained
  • 1 Tbsp Capers, drained
  • 1/4 cup Raisins (Sultanas or Currants)
  • 1 Tbsp Fresh Parsley or Coriander, chopped (for garnish)

Instructions:

  1. Set the Instant Pot to the Sauté function (Normal setting). Once hot, add the olive oil, diced onion, and bell pepper. Sauté for 3–4 minutes until softened. Add the ground beef and brown thoroughly for 4–5 minutes, breaking it up with a spatula.
  2. Stir in the minced garlic, ground cumin, dried oregano, and tomato paste. Cook for 1 minute until fragrant.
  3. Pour in the beef broth and the apple cider vinegar. Use your spatula to scrape the bottom of the pot thoroughly, ensuring no browned bits are stuck (this prevents the BURN notice). Stir in the crushed tomatoes, salt, pepper, and bay leaves. Do not add the olives, capers, or raisins yet.
  4. Cancel the Sauté function. Secure the lid, ensuring the vent is set to the Sealing position. Select Pressure Cook (Manual) on High Pressure for 8 minutes.
  5. Once cook time is complete, allow the pressure to release naturally for 5 minutes (5-minute NPR). Then, manually switch the vent to Venting for a Quick Release (QR) of the remaining pressure. Carefully remove the lid and discard the bay leaves.
  6. Stir in the sliced green olives, capers, and raisins. Allow the mixture to rest in the warm pot for 5 minutes to allow the raisins to plump. Adjust salt and pepper as needed. Garnish generously with fresh parsley or coriander before serving.