Cabbage patch stew

2 cans (15 ounces, or 425 g, each) kidney beans, drained and rinsed 1 tablespoon (12 g) sugar 1 tablespoon (8 g) chili powder 1/2 teaspoon salt, plus more as needed 1/4 teaspoon freshly ground black pepper, plus more as needed

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Select Browning/Sauté to preheat the pressure cooking pot. Add the ground beef and cook for about 5 minutes until browned. Transfer to a paper towel-lined plate. Drain any excess fat from the pot.

Step 2

Add the vegetable oil and onion to the cooking pot. Sauté for about 3 minutes, stirring occasionally, until tender. Add the garlic and cook for 1 minute more. Stir in the chicken broth, tomatoes, cabbage, kidney beans, sugar, chili powder, salt, pepper, and ground beef. Lock the lid in place. Select High Pressure and 4 minutes cook time.

Step 3

When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 15 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid. Season with additional salt and pepper to taste.