Pressure-Cooker Southwestern Pork and Squash Soup

Total Time

Prep: 20 min. Cook: 3 min. + releasing

Makes

6 servings (2-1/4 quarts)

Ingredients

• 1 tablespoon canola oil
• 1 pound pork tenderloin, cut into 1-inch cubes
• 1 medium onion, chopped
• 3 cups reduced-sodium chicken broth
• 1 medium butternut squash, peeled and cubed
• 2 medium carrots, sliced
• 1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon salt

Directions

1. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. When oil is hot, cook and stir pork and onion in oil until browned. Press cancel. Stir in remaining ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. (A thermometer inserted into pork should read at least 145°.)

Nutrition Facts

1-1/2 cups: 228 calories, 5g fat (1g saturated fat), 42mg cholesterol, 637mg sodium, 27g carbohydrate (9g sugars, 8g fiber), 19g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.

source https://www.tasteofhome.com/recipes/pressure-cooker-southwestern-pork-and-squash-soup/

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