Pressure-Cooker Beefy Cabbage Bean Stew

• 1/2 pound lean ground beef (90% lean)
• 3 cups shredded cabbage or angel hair coleslaw mix
• 1 can (16 ounces) red beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 3/4 cup water
• 3/4 cup salsa or picante sauce
• 1 medium green pepper, chopped
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon pepper

1. 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. Press cancel. Return beef to pressure cooker.
2. Stir in remaining ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure.
3. 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, cabbage, red beans, tomatoes, tomato sauce, water, salsa, green pepper, onion, garlic, ground cumin, pepper

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