Ingredients
2 tablespoons olive oil2 medium onions, chopped2 garlic cloves, minced1 teaspoon dried oregano1 cup dry red wine1 pound small red potatoes, quartered1 can (16 ounces) kidney beans, rinsed and drained1/2 pound sliced fresh mushrooms2 medium leeks (white portions only), sliced1 cup fresh baby carrots2-1/2 cups water1 can (14-1/2 ounces) no-salt-added diced tomatoes1 teaspoon dried thyme1/2 teaspoon salt1/4 teaspoon pepperFresh basil leaves
Preparation
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. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Top with basil.
