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Pressure-Cooker Spicy Beef Vegetable Stew

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
  • Total Time
    Prep: 10 min. Cook: 5 min. + releasing
  • Makes
    8 servings (3 quarts)

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.