Pressure Cooker Manchester Stew

Drescription

While in college, I studied abroad. A vegetarian at the time, I was pleasantly surprised by how delicious and diverse vegetarian food in Britain could be. After returning to the States, I re-created my favorite meal from my favorite restaurant and named it after the University of Manchester. When the enticing aroma fills the kitchen, I'm back in England!

Ingredients

• 2 tablespoons olive oil
• 2 medium onions, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 cup dry red wine
• 1 pound small red potatoes, quartered
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1/2 pound sliced fresh mushrooms
• 2 medium leeks (white portions only), sliced
• 1 cup fresh baby carrots
• 2-1/2 cups water
• 1 can (14-1/2 ounces) no-salt-added diced tomatoes
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• fresh basil leaves

Directions

1. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir onions until crisp-tender, 2-3 minutes. Add garlic and oregano; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes. Press cancel.
2. Add potatoes, beans, mushrooms, leeks and carrots. Stir in water, tomatoes, thyme, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Top with basil.