Name: Pressure-Cooker Beefy Cabbage Bean Stew
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: 1/2 pound lean ground beef (90% lean) -; 3 cups shredded cabbage or angel 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 or picante sauce -; 1 medium green pepper, chopped -; 1 small onion, chopped -; 3 garlic cloves, minced -; 1 teaspoon ground cumin -; 1/2 teaspoon pepper -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Pressure-Cooker Beefy Cabbage Bean Stew

1. 1/2 pound lean ground beef (90% lean) -

2. 3 cups shredded cabbage or angel hair coleslaw mix -

3. 1 can (16 ounces) red beans, rinsed and drained -

4. 1 can (14-1/2 ounces) diced tomatoes, undrained -

5. 1 can (8 ounces) tomato sauce -

6. 3/4 cup water -

7. 3/4 cup salsa or picante sauce -

8. 1 medium green pepper, chopped -

9. 1 small onion, chopped -

10. 3 garlic cloves, minced -

11. 1 teaspoon ground cumin -

12. 1/2 teaspoon pepper -

How to cook deliciously - Pressure-Cooker Beefy Cabbage Bean Stew

1. Stage

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. Press cancel. Return beef to pressure cooker.

2. Stage

Stir in remaining ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure.