Everyday Meals

Pressure Cooker Beefy Cabbage Bean Stew


  • Total Time

    Prep: 30 min. Cook: 5 min.


  • Makes

    6 servings

  • Ingredients

  • 1/2 pound lean ground beef (90% lean)
  • 3 cups shredded cabbage orangel hair coleslaw mix
  • 1 can (16 ounces) red beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 3/4 cup water
  • 3/4 cup salsa orpicante sauce
  • 1 medium green pepper, chopped
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • Directions

  • Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook beef until no longer pink, 6-8 minutes, breaking into crumbles; drain. Return to pressure cooker.
  • Stir in remaining ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
  • Nutrition Facts

    1 cup: 177 calories, 4g fat (1g saturated fat), 24mg cholesterol, 591mg sodium, 23g carbohydrate (5g sugars, 7g fiber), 13g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.
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