Cook meat, in batches, in uncovered pressure cooker sprayed with cooking spray on medium-high heat 3 min. or until evenly browned, stirring occasionally. Return all meat to pressure cooker.
Blend next 5 ingredients in blender until smooth. Add to meat; mix lightly. Cook, uncovered, 3 min., stirring frequently. Add tomato sauce, water and barbecue sauce; stir. Cook 2 min. Stir in potatoes.
Cover pressure cooker; lock lid in place. Cook on medium-high heat 3 min. or until pressure vent locks in place and regulator begins to rock gently. Reduce heat gradually to maintain slow steady rocking motion; cook 45 min. Remove from heat. Let stand 10 min. or until pressure vent drops. Remove regulator, then lid; stir in parsley.
How to Check Meat for Doneness
Meat should be fork tender at the end of the suggested cooking time. If meat is underdone, the last cooking step needs to be repeated, calculating time between 10 to 20 extra minutes. Let steam release before removing regulator, then lid of pressure cooker.
Always read the equipment manual for optimal performance and suggested ingredient quantities and cook times.
This low-calorie, low-fat main dish can warm up a cold night. As an added bonus, it's also a good source of vitamin C from the combination of tomatoes and peppers.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.