Pressure Cooker Spicy Beef Vegetable Stew
- 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
- 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. Stir in remaining ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally.
- Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
ground beef, water, pasta sauce, mixed vegetables, tomatoes, onion, celery, beef bouillon granules, pepper
Taken from www.tasteofhome.com/recipes/pressure-cooker-spicy-beef-vegetable-stew/ (may not work)