Brunswick Stew

SERVES 4 | recipe cost  $5.90 to $7.00

This is a classic Southern stew that’s usually served over mashed potatoes. The barbecue sauce and a little hot sauce give the stew its bold flavor and make it a super-popular dish to serve at a barbecue!

• 1 pound beef brisket, fat trimmed and cut into ½-inch pieces
• 1 cup frozen corn
• 1 cup lima beans
• ½ cup Tangy Barbecue Sauce
• ½ cup diced tomatoes
• ½ cup tomato sauce
• 2 tablespoons mild hot sauce
• 1 tablespoon reduced-sodium Worcestershire sauce
• ½ yellow onion, diced
• 1½ teaspoons garlic powder
• 1½ teaspoons onion powder
• 1 teaspoon fine sea salt
• ½ teaspoon ground black pepper
• 2 cups water
• 1 recipe garlic Garlic-Chive Mashed Potatoes

1. In an electric pressure cooker, combine the brisket, corn, beans, barbecue sauce, tomatoes, tomato sauce, hot sauce, Worcestershire sauce, onion, garlic powder, onion powder, salt, black pepper, and water.

2. Place the lid on the cooker and make sure the vent valve is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function and HIGH PRESSURE. Use the +/− buttons until the display reads 45 minutes.

3. When the cooker beeps, let it naturally release the pressure until the display reads LO:10. Switch the vent valve from the SEALING to the VENTING position. Use caution while the steam escapes.

4. To serve, ladle the stew over the mashed potatoes.