Press the saute function button and add olive oil, onions, and peppers to the pot. Stir often until they begin to soften, 3-4 minutes.
Add the ground beef and stir everything together. Stir often for about 5 minutes, until the meat is browned. Add the spices and cook an additional 1-2 minutes, stirring. Turn off saute mode by hitting the cancel button.
Add all other ingredients to the instant pot and stir until well-combined. Place the lid on the instant pot and lock into place, turning the steam valve to the sealed position.
Set on high pressure for 20 minutes. It will take about 10 minutes to come to pressure, then the time will start.
Once done, natural release for 10 minutes, then quick release (flip the steam valve open) to release the rest of the pressure.
Once the pressure is completely released, remove the lid and stir everything together. Top with fresh cilantro and serve.
Notes
Click on the time in the instructions to start a timer!StorageRefrigerate in an airtight container for 3-4 days. Freeze in an airtight container for 2-3 months. Cooking Tips
Add more heat with red pepper flakes, hot sauce, or cayenne pepper. Add a little bit at a time and check the heat level, a little bit goes a long way.
When you're done chopping the hot peppers, wash your hands using dish soap to remove all of the spicy oils, as soon as you're done handling them.
You can also make this on the stovetop. Just follow the recipe in a dutch oven, then cover and cook on low heat for 1-2 hours, stirring often.
Make this in the slow cooker by browning the meat with the onions in a skillet, then adding everything to the slow cooker and stirring together. Then cook for 6-8 hours on low.