4 Minute Vegetable Stew

By: Jill McKeever

4 Minute Vegetable Stew
cuisine icon Cuisine
Modern
cuisine icon Course
Soup
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Celiac, Dairy Free, Gluten Free, Low Fat, Plant-Based, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
15-30 min, 6 servings, bell pepper, canary beans, celiac, chili powder, cilantro, contributed, cook 14 min, corn, dairy free, easy, gluten free, ground cumin, jalapeno, low fat, modern, plant-based, prep 10 min, pressure cook, soup, tomatoes, vegan, vegetable broth, vegetarian, yellow onion

prep icon Prep Time
10 min
cook icon Cook Time
14 min

serving icon Servings
6 servings
Ingredients
  • 1 bell pepper
  • 1 medium yellow onion
  • 1 jalapeno
  • 14.5 ounce tomatoes
  • 4 cups canary beans
  • 1 cup corn
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 cup cilantro
  • 1 1/2 cups vegetable broth
Instructions
  • Place all the ingredients in the inner pot.
  • Cover with lid, turn the lid clockwise to lock into place. Align the pointed end of the steam release handle to point to “Sealing.” Press "Manual", use [-] button to adjust cooking time to 4 minutes.
  • When cooking time is complete, press "Keep Warm/Cancel" once to cancel the keep warm mode then wait 10 minutes for the pressure to go down.
  • Slide the steam release handle to the “Venting” position to release remaining pressure until the float valve drops down. Remove lid.
  • Serve hot with fresh baked cornbread. Enjoy!
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