Pressure Cooker Bean Stew

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Pressure Cooker Bean Stew

 

3 Tbsps. olive oil

1 onion, cooked, chopped

2 cloves garlic, minced

2 cups mushrooms, cooked, quartered

2 carrots, cooked, shredded

1 1/2 tsps. dried basil

2 cups dried navy beans, soaked overnight

4 cups water

1 Tbsp. chili pepper flakes

1 lb. canned chopped tomatoes, undrained

10 oz. frozen spinach, thawed and squeezed dry

 

Heat oil in a pressure cooker over medium high heat. Sauté onion and garlic

3-4 minutes until softened. Stir in mushrooms, carrots and basil and cook 2

minutes. Transfer mixture to a bowl and set aside. Drain beans and combine with

water and chili flakes in pressure cooker over high heat. Secure cover and bring

to high pressure. Reduce heat and cook 5 minutes at stabilized pressure. Release

pressure by running cold water over cover. Drain beans. Add sautéed vegetable

mixture, remaining ingredients and salt and pepper to taste. Secure cover and

bring to high pressure. Reduce heat and cook 4 minutes at stabilized pressure.

Release pressure.

Serves 6.