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
- 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
- 1. 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.
- 2. 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.
1-2/3 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.
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