Instructions

1. Sauté the aromatics: Heat 1 tablespoon of vegetable oil in the pressure cooker pot over medium-high heat until shimmering. (In my Instant Pot, sauté mode adjusted to high.) Add the onions, bell pepper, garlic, and 1/2 teaspoon salt to the pressure cooker. Sauté until the onions soften, about 5 minutes.
2. Toast the spices and cook the beef: Make a hole in the center of the onion mix and add the chili powder, cumin, and oregano. Let sit for 30 seconds, then stir into the onions. Add the ground beef and stir to coat with the onions and spices, scraping any browned bits from the bottom of the pot. Cook the ground beef, stirring often, until the beef just loses its pink color, about 3 minutes.
3. Pressure cook for 4 minutes with a quick pressure release: Stir the rinsed and drained beans, elbow macaroni, crushed tomatoes, and water into the pot. Sprinkle in 1 teaspoon of salt. Poke down any pieces of pasta sticking up out of the water – if they’re not submerged, they might not cook. Lock the lid on the pressure cooker and cook at high pressure for 4 minutes (both in an electric pressure cooker or stove top pressure cooker) then quick release the pressure in the pot. Remove the lid carefully, opening away from you – even when it’s not under pressure, the steam in the cooker is very hot.
4. Season and serve: Stir in the black pepper, then taste and add more salt and pepper if needed. (Canned beans tend to be salty, so I rarely need to add more salt.) Serve, and enjoy!