1 tablespoon oil
3 cloves garlic, minced
1 large onion, finely chopped
1 small green bell pepper, finely chopped
1 pound lean ground beef
2 cups white rice
4 cups chicken broth
1/4 teaspoon cayenne pepper
2 teaspoons salt
1 teaspoon seasoned pepper
1 tablespoon dried oregano
1 teaspoon thyme
1/4 teaspoon ground coriander
Heat oil in Instant Pot on sauté setting, or in Crock Pot.
Add garlic and onion, cooking until onion starts to soften and brown a little.
Add celery and bell pepper, sauté for a minute or two.
Remove from pot and set aside.
Add beef, brown and crumble, drain fat.
Return veggies to pot, add remaining ingredients to meat in IP.
Mix all ingredients well, scraping the bottom of the cooker.
Place lid on, set the vent to Sealing and press Slow Cooker, low setting for 30 minutes.
Do a Quick Pressure release and fluff rice mixture with a fork.
If needed, adjust seasonings.
Serve immediately, or set IP to warm setting for amount of time you prefer until ready to serve.