2 tablespoons olive oil
1 onion, diced
6 garlic cloves, minced
1 pound ground beef
1 pound dried black beans, rinsed
6 cups vegetable broth
1 (16-ounce) jar salsa verde
2 (15-ounce) can fire-roasted diced tomatoes
2 tablespoons chili powder
1 tablespoon ground cumin
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
Heat the oil in a skillet over medium-high heat. Add the onions and cook, stirring frequently, until softened, about five minutes. Stir in the garlic, and cook for 30 seconds more.
Add the beef to the pot and cook, stirring and breaking up the meat with a spatula, until the meat is thoroughly browned, about five minutes.
Stir in the beans, broth, salsa, tomatoes, chili powder, cumin, salt and pepper.
Close the Instant Pot, and turn the valve to the sealing position. Cook on high pressure for 40 minutes. When the cooking time is up, quick-release the pressure.
Serve hot.