Instant Pot Instructions:

1. Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Brown for 5 minutes. Drain off excess grease. Stir in the cumin, chili powder, garlic powder, onion powder, salt, pepper and smoked paprika.
2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
3. Sprinkle in the rice. Dump in the enchilada sauce and pinto beans. Don’t stir.
4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
5. Stir in the cheese.
6. Serve as a dip with tortilla chips or lay out a flour tortilla and scoop 1/3 cup of the filling into the middle of the tortilla and roll it up like a burrito. A dollop of sour cream tastes good with these beef mixture.

Slow Cooker Instructions:

1. Brown the beef in a skillet over medium heat, breaking it up as it cooks. Drain excess grease.
2. Transfer beef to the slow cooker and stir in the spices (cumin, chili powder, garlic powder, onion powder, salt, pepper, and smoked paprika).
3. Add the broth, rice, enchilada sauce, and pinto beans. Stir gently to combine.
4. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the rice is tender.
5. Stir in the cheese just before serving.
6. Serve as a dip with chips or wrap it in tortillas for easy burritos!