Ingredients
1/2 pound lean ground beef (90% lean)3 cups shredded cabbage or angel hair coleslaw mix1 can (16 ounces) red beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes, undrained1 can (8 ounces) tomato sauce3/4 cup water3/4 cup salsa or picante sauce1 medium green pepper, chopped1 small onion, chopped3 garlic cloves, minced1 teaspoon ground cumin1/2 teaspoon pepper
Preparation
Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook beef until no longer pink, 6-8 minutes, breaking into crumbles; drain. Press cancel. Return beef to pressure cooker.
Stir in remaining ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure.
