- Add 1 cup of water to the pressure cooker pot and place a sturdy trivet inside. Â If your trivet has large gaps in it, cover it with foil and poke holes all over it so the meat can drain.
- Place ground meat on top (no need to crumble, just leave in one piece). Â
- Secure the lid and turn pressure release knob to a sealed position. Â Cook at high pressure for 8 minutes.
- While meat is cooking, mix together chili powder, paprika, onion powder, and salt and set aside. Â
- When pressure cooking is complete, use a natural release for at least 10 minutes and then release any remaining pressure.
- Remove pan or trivet containing the meat and set it aside. Â
- Discard juices from inside the pot.
- Return the meat to the pot and use a wooden spoon or meat chopper to break it apart. Â
- Add spices, refried beans, black beans, and enchilada sauce and stir well. Â Use the saute function to warm everything through. Â
- Serve with hard taco shells, soft tortillas, or over tortilla chips for loaded nachos. Â Add desired toppings.
Freezer Meal InstructionsÂ
- Prepare recipe through step 9. Â Portion into quart size freezer safe Ziplock bags and press flat. Â Freeze.
- When ready to use, let it thaw overnight in the fridge or remove the bag, place it inside a heat safe bowl, and place the bowl on top of a trivet. Â Cook at high pressure for 15 minutes to thaw.