4 Minute Vegetable Stew
Try this 4 Minute Vegetable Stew recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
gluten free
red meat free
shellfish free
dairy free
vegan
vegetarian
pescatarian
- 1 1/2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 1/2 cups vegetable broth
- 1 medium yellow onion (chopped)
- 1 cup cilantro (fresh chopped)
- 1 bell pepper (chopped)
- 1 jalapeno (fresh seeds removed, minced)
- 1 can tomatoes (diced with juice, 14.5-ounces)
- 4 cups canary beans (or pinto beans cooked and drained)
- 1 cup corn (fresh or frozen)
- Carbohydrate 1.33955000072083 g
- Cholesterol 0 mg
- Fat 0.225857500221022 g
- Fiber 0.277425005410118 g
- Protein 0.173192500161678 g
- Saturated Fat 0.0272532500389426 g
- Serving Size 1 1 serving (60g)
- Sodium 144.922000013319 mg
- Sugar 1.06212499531071 g
- Trans Fat 0.0359715000365953 g
- Calories 7 calories
Place all the ingredients in the inner pot. Cover with lid, turn the lid clockwise to lock into place. Align the pointed end of the steam release handle to point to “Sealing.†Press "Manual", use [-] button to adjust cooking time to 4 minutes. When cooking time is complete, press "Keep Warm/Cancel" once to cancel the keep warm mode then wait 10 minutes for the pressure to go down. Slide the steam release handle to the “Venting†position to release remaining pressure until the float valve drops down. Remove lid. Serve hot with fresh baked cornbread. Enjoy!
