PROGRAM Sauté/Pressure Cook

PRESSURE High

RELEASE Quick

1 pound 90%-lean ground beef

¹⁄₂ cup chopped onion

1 medium bell pepper (red or orange), seeded and chopped

¹⁄₂ tsp kosher salt

1 tsp ground cumin

¹⁄₂ tsp chili powder

¹⁄₄ tsp celery salt

1 cup canned black beans, rinsed and drained

8 cups mixed salad greens

1 cup grated carrots

1 avocado, diced

¹⁄₂ cup Homemade Greek Yogurt or low-fat Greek yogurt

1 cup pico de gallo

Lime wedges for serving

1. Select Sauté, and add the ground beef, onion, and bell pepper to the inner pot. Sauté for 2–3 minutes, or until the beef begins to brown.

2. Add the kosher salt, cumin, chili powder, and celery salt to the pot. Stir well, and sauté for an additional 3 minutes.

3. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 5 minutes. When the cook time is complete, quick release the pressure.

4. Remove the lid and add the black beans. Stir well to combine.

5. To serve, add 2 cups of the greens, ¹⁄₄ cup of the carrots, and ¹⁄₄ cup of the diced avocado to a serving bowl, and top with 1 cup of the taco filling, ? cup of the Greek yogurt, and ¹⁄₄ cup of the pico de gallo. Repeat with the remaining servings. Serve warm, with a lime wedge on the side.