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Pressure-Cooker Spicy Beef Vegetable Stew

Name: Pressure-Cooker Spicy Beef Vegetable Stew
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8 servings (3 quarts).
Cuisine: North America, Mexican
Ingredients: 1 pound lean ground beef (90% lean); 3-1/2 cups water; 1 jar (24 ounces) meatless pasta sauce; 1 package (16 ounces) frozen mixed vegetables; 1 can (10 ounces) diced tomatoes and green chiles, undrained; 1 cup chopped onion; 1 cup sliced celery; 1 teaspoon beef bouillon granules; 1 teaspoon pepper

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Test Kitchen Approved

Total Time

Prep: 10 min. Cook: 5 min. + releasing

Makes

8 servings (3 quarts)

This zesty ground beef and vegetable soup is flavorful and comes together so quickly. It makes a complete meal when served with warm cornbread, sourdough or French bread, if you can squeak in a few more calories. —Lynnette Davis, Tullahoma, Tennessee

Ingredients

1 pound lean ground beef (90% lean)
3-1/2 cups water
1 jar (24 ounces) meatless pasta sauce
1 package (16 ounces) frozen mixed vegetables
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 cup chopped onion
1 cup sliced celery
1 teaspoon beef bouillon granules
1 teaspoon pepper

Directions

Select saute setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook beef until no longer pink, 6-8 minutes; crumble beef; drain. Press cancel. Stir in remaining ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Allow pressure to release naturally. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts

1-1/2 cups: 177 calories, 5g fat (2g saturated fat), 35mg cholesterol, 675mg sodium, 19g carbohydrate (8g sugars, 5g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

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