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Autumn Sunset Stew

You can use any vegetables that are fresh in the fall for this gluten-free recipe. It is highly adaptable and very delicious. Season it any way that you like. Here I use thyme and smoked paprika but use Herbs de Provence, chili powder or curry – it’s your call. 2 minutes high pressure; natural pressure release for 10 minutes; 3 minutes high pressure, natural pressure release.


  • 1 tablespoon olive or other oil optional
  • 1 –2 teaspoons smoked paprika pimentón or chipotle powder
  • 1 onion diced
  • 1 medium red pepper diced
  • 3 –4 cloves garlic minced
  • 1 cup dry red pinto or black beans, soaked overnight
  • 1 cup diced firm tofu optional
  • ½ cup vegetable broth
  • ½ cup diced potatoes any color
  • 1 cup diced sweet potato or winter squash or one more cup if eggplant is not in season
  • cups chopped eggplant if in season
  • 2 sprigs fresh thyme or other herbs
  • 2 cups chopped fresh or canned tomatoes
  • 1 teaspoon salt


  • Freshly ground black pepper, to taste
  • Heat the oil, if using, in the cooker over medium heat or on sauté. Add the paprika, onion and pepper. Sauté for 1 minute. Turn off sauté. Add the garlic, beans, and stock and lock on the lid. Bring to high pressure over high heat. Lower the heat to maintain high pressure for 2 minutes, or just set your electric pressure cooker for 2 minutes. Let the pot sit for 10 minutes or until the pressure drops. When 10 minutes is up, quick release any remaining pressure.
  • Remove the lid, tilting it away from you. Add the remaining ingredients except toma­toes, salt and pepper. Stir the stew. Add the tomatoes on top of the other ingredients without stirring (do not add salt and pepper, yet).
  • Lock on the lid, return to high heat and bring to high pressure or set your electric pressure cooker for 3 minutes. Reduce the heat to low if using a stove top cooker and maintain high pressure for 3 min­utes. Let the pressure come down naturally.
  • Remove the lid, tilting it away from you. Remove the thyme sprigs. Make sure that the beans are cooked through. (If not, return the pot to the heat, adding more liquid, if neces­sary, and pressure cook another minute or two.)
  • Add the salt and pepper. Serve hot over rice or quinoa.


©2016, Jill Nussinow, MS, RD from The New Fast Food cookbook