15 ounces black beans, canned (rinsed and drained)
Instructions
Set Instant Pot to saute until hot; add lean ground beef, saute until cooked.
Add onion and pepper, saute slightly. Gradually add beef broth (or water), scraping the bottom of the liner to de-glaze.
Add salt and Worcestershire sauce, stir.
Add canned tomatoes, sauce and rice. DO NOT STIR. Lock lid in place; set pot using [Manual} or [Pressure Cook] button for 22 minutes.
Allow pressure to naturally release for 5 minutes. Release any remaining pressure slowly. When the pin has dropped add black beans; stir into rice mixture.
Allow to sit on keep warm for 3-5 minutes to heat beans through.
Crock-Pot Instructions:
Brown ground beef in a skillet.
Reduce beef broth (or water) to 1 cup.
Add all ingredients to the Crock-Pot liner. Stir thoroughly. Cover; cook on Low for 7 to 9 hours (High: 3 hours).