4 slices uncured bacon (organic when possible), chopped
8 ounces ground pork (organic when possible)
8 ounces chorizo sausage (organic when possible), casing removed
1 onion, diced
1 stalk celery, diced
1 red pepper, diced
2 cloves garlic, minced
1 tablespoon chili powder
1/2 teaspoon each salt and pepper
1 cup Ray’s No Sugar Added Hickory Barbecue Sauce
1 cup canned diced tomatoes
1/2 cup chicken broth (organic when possible)
1 pound stewing beef (organic or grass-fed when possible), cut into 1-inch pieces
1 1/2 cups shredded Cheddar cheese (organic when possible)
1 cup sour cream (organic when possible)
4 green onions, thinly sliced
Add bacon to inner pot of Instant Cooker. With lid off, Select Saute and then set to High Temperature. Cook, uncovered, for 3 to 5 minutes or until fat begins to render. Add pork and chorizo. Cook for 5 to 7 minutes or until meat starts to brown.
Stir in onion, celery, red pepper, garlic, chili powder, salt and pepper. Cook for 3 to 5 minutes or until vegetables are slightly softened. Stir in Ray’s No Sugar Added Hickory Barbecue Sauce, tomatoes and broth. Stir in stewing beef.
Cancel Saute function. Close and lock the lid. Select Pressure Cook/Manual setting on High Pressure for 25 minutes.
When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid. Garnish with cheese, sour cream and green onions.