White Beans, Peas and Carrots

This is one of my favorite pressure cooker recipes. The ingredients are ones that I usually have on hand. Serve this tasty Asian flavored stew on top a bed of cooked brown rice.

1 large diced onion (2 to 3 cups)
2 to 3 cloves garlic, minced
1 1/2 cups chopped mushrooms
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt-free seasoning
1/2 teaspoon thyme
1/8 teaspoon red pepper

1 cup water
3 carrots, sliced
1/4 cup soy sauce
2 Tablespoons tahini or peanut butter

1 1/2 to 2 cups cooked white beans, drained (15 oz. can)
2 cups frozen green peas

As with most pressure cooker recipes, I like to get all the ingredients prepped and measured before turning the Instant Pot (electric pressure cooker) on.

Dry saute' the onions about 5 minutes.  Add the mushrooms and cook 2 minutes. The mushrooms will probably have released some moisture into the bottom of the pan. If not, add two tablespoons of water. Add the garlic and spices and cook 1 minute.

Stir in the cup of water, carrots, soy sauce and tahini.

Close the lid and cook under pressure for 2 minutes. Release the steam quickly. Turn the pressure cooker off. Open lid and add the beans and peas. Close the lid and let rest for 10 minutes.

Variation: Use red kidney beans instead of white beans.

Optional: Add a cup of fresh or frozen corn along with the peas.

Note: If you don't have a pressure cooker, use a large covered skillet and cook 15 to 20 minutes or until the onions and carrots are very tender, adding more water if necessary.