Instructions

• Heat your avocado oil in a large skillet over medium heat. This gets your pan ready so beef won’t stick and starts the flavor base.
• Add the ground beef and cook until browned, breaking it apart with a spatula. Takes about 6-8 minutes till you catch all that beef turning nice and crumbly.
• Toss in your diced red bell pepper and sweet onion. Sauté them till they soften up, about 5 minutes. This adds sweet crunch and a little freshness before pressure cooking.
• Stir in the smoked paprika, cumin, garlic powder, onion powder, oregano, salt, and black pepper. Cook for 1 minute, stirring constantly, so spices get toasted and wake up their flavors.
• Add chopped chipotle pepper, adobo sauce, and tomato paste. Mix it up well so everything gets coated and starts looking saucy and rich.
• Next you stir in fire roasted diced green chiles and roasted frozen corn. Cook for 3–4 minutes more till all warm and smells dang good.
• Transfer this whole mix to your pressure cooker pot if you used a separate skillet, add the cubed sweet potatoes and ½ cup water. Lock the lid on tight with your sealing ring and get your pressure build going.
• Cook under high pressure for 5 minutes. When you hear that valve hiss and steam cue, let it release naturally for 5 minutes then quick release the rest. Sprinkle cheddar cheese on top and let it melt into a cheesy finish before serving.