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Pressure-Cooker Southwestern Pork and Squash Soup

TOTAL TIME: Prep: 20 min. Cook: 3 min. + releasing YIELD: 6 servings (2-1/4 quarts).
I adapted a pork and squash stew recipe using tomatoes and southwestern-style seasonings. My husband and sons loved it, and the leftovers were even better the next day! Try it with fresh corn muffins. —Molly Andersen, Portland, Oregon

Ingredients

  • 1 tablespoon canola oil
  • 1 pound pork tenderloin, cut into 1-inch cubes
  • 1 medium onion, chopped
  • 3 cups reduced-sodium chicken broth
  • 1 medium butternut squash, peeled and cubed
  • 2 medium carrots, sliced
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt

Directions

  • 1. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. When oil is hot, cook and stir pork and onion in oil until browned. Press cancel. Stir in remaining ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. (A thermometer inserted into pork should read at least 145°.)

Nutrition Facts

1-1/2 cups: 228 calories, 5g fat (1g saturated fat), 42mg cholesterol, 637mg sodium, 27g carbohydrate (9g sugars, 8g fiber), 19g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.

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