Step 1

Since we were using two pounds of ground beef, we heated one tablespoon of oil and cooked the ground beef in a pan for best browning. Season the beef with Spike Seasoning or another all-purpose seasoning blend.

Step 2

While ground beef browns, drain pinto beans into a colander placed in the sink. You can rinse if you prefer but it's not necessary for a stew like this.

Step 3

Turn Instant Pot to SAUTE, MEDIUM HEAT and heat the oil, then add onions and cook about 2 minutes. Add garlic and cook another minute, then add the Mexican Oregano, ground cumin, and dried cilantro (if using) and cook about 2 minutes more.

Step 4

Add ground beef, beans, tomato paste, canned tomatoes with liquid, and chicken broth to the Instant Pot.

Step 5

Lock the the lid and set the Instant Pot to MANUAL, HIGH TEMPERATURE, 2 minutes

Step 6

When time is up let the pressure release naturally for about 15 minutes; then release any remaining pressure.

Step 7

When pressure is released open lid and add sliced green onion, chopped fresh cilantro (if using) and lime juice and let it sit for about 5 minutes.

Step 8

Season to taste with salt and fresh-ground black pepper.

Step 9

Serve hot, with diced avocado to add at the table if desired.

Step 10

For canned beans, rinse and drain as described above.

Step 11

To use dried beans, you will need to soak beans overnight, drain, add fresh water to cover by a few inches and simmer until beans are soft, about 45 minutes.

Step 12

Follow directions as above for browning meat, browning onions with garlic and herbs, and deglazing frying pan with chicken stock.

Step 13

Combine browned meat, onion mixture, chicken stock, water, cooked beans, tomato paste, and canned tomatoes in heavy soup pot, adding 1 cup more chicken stock for cooking in open pan.

Step 14

Simmer over low heat about 45 minutes, adding a bit more water if needed.

Step 15

When stew seems done, add green onion, chopped cilantro, and lime juice as above and cook a few more minutes.