• 1 T dried cilantro
• 3 cupschickenbroth
• 1 cup liquid from pressure cooking beans (or 1 cup water)
• 1 can (14.5 oz.) petite diced tomatoes
• 1/2 cup chopped fresh cilantro (or more)
• 2 T fresh squeezed lime juice

Preparation:

• Put 1 cup dried pinto beans in pressure cooker with 2 tsp. olive oil, add water to fill pressure cooker half full, lock lid, and pressure cook at high pressure 15 minutes. (Start to time after high pressure is reached.)
• Turn off heat and let pressure release naturally (about 15 minutes.)
• When all pressure is released, drain beans into colander, reserving 1 cup bean cooking liquid. (You can also use 2 cans pinto beans, rinsed well in a colander placed in the sink, then drained.)

• While beans are cooking, heat 2 tsp. olive oil in large heavy frying pan, add ground beef
• saute until beef is well-browned, breaking apart with back of the turner as it cooks. When it's well browned, remove beef to a bowl.
• Heat 2 tsp. more olive oil in frying pan, then add onion and saute about 5 minutes, or until onion is starting to brown.
• Add minced garlic and saute2 minutes more, then addoregano, cumin, and dried cilantro and saute about 2 minutes more.
• When beans have finished cooking and been drained into a colander, add cooked ground beef to pressure cooker, followed by onion/garlic/herb mixture.
• Add chicken stock to frying pan and simmer a minute, scraping off any browned bits and adding that liquid to pressure cooker, along with 1 cup reserved bean cooking liquid (or water, if using canned beans.)
• Add beans and can of tomatoes to pressure cooker.
• Lock lid and pressure cook for 2 minutes at high pressure. (Start to time after high pressure is reached.)
• Turn off heat and let pressure release naturally, about 15 minutes.
  
• When pressure is released, addchopped fresh cilantro, and lime juice, turn heat on and cook with lid off for about 5 minutes.
• Serve hot, with additional chopped cilantro to add at the table if desired.