PRESSURE-COOKER MANCHESTER STEW

Pressure-Cooker Manchester Stew image

Provided by @MakeItYours

Number Of Ingredients 16

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2 tablespoons olive oil
2 medium onions, chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1 cup dry red wine
1 pound small red potatoes, quartered
1 can (16 ounces) kidney beans, rinsed and drained
1/2 pound sliced fresh mushrooms
2 medium leeks (white portion only), sliced
1 cup fresh baby carrots
2-1/2 cups water
1 can (14-1/2 ounces) no-salt-added diced tomatoes
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh basil leaves

Steps:

Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir onions until crisp-tender, 2-3 minutes. Add garlic and oregano; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes. Press cancel., Add potatoes, beans, mushrooms, leeks and carrots. Stir in water, tomatoes, thyme, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Top with basil.