Pressure-Cooker Manchester Stew

• 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 portion 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

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. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Top with basil.

olive oil, onions, garlic, oregano, red wine, red potatoes, kidney beans, mushrooms, leeks, fresh baby carrots, water, salt, thyme, salt, pepper, fresh basil

Taken from www.tasteofhome.com/recipes/pressure-cooker-manchester-stew/ (may not work)