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.
Source: Read Full Article