Pressure-Cooker Manchester Stew
While in college, I studied abroad. A vegetarian at the time, I was pleasantly surprised by how delicious and diverse vegetarian food in Britain could be. After returning to the States I re-created my favorite meal from my favorite restaurant and named it after the University of Manchester. When the enticing aroma fills the kitchen, I'm back in England!—Kimberly Hammond, Kingwood, Texas
Total TimePrep: 25 min. Cook: 5 min. + releasing
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 cup dry red wine
- 1 pound small red potatoes, quartered
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1/2 pound sliced fresh mushrooms
- 2 medium leeks (white portion only), sliced
- 1 cup fresh baby carrots
- 2-1/2 cups water
- 1 can (14-1/2 ounces) no-salt-added diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Fresh basil leaves
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir onions until crisp-tender, 2-3 minutes. Add garlic and oregano; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes. Press cancel.
- Add potatoes, beans, mushrooms, leeks and carrots. Stir in water, tomatoes, thyme, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Top with basil.
Nutrition Facts1-2/3 cups: 221 calories, 5g fat (1g saturated fat), 0 cholesterol, 354mg sodium, 38g carbohydrate (8g sugars, 8g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.
Originally published as Manchester Stew (Beans Bourginon) in Skinny Instant Pot
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