Asian beans, barley, and bok choy
From
Pressured Cook
Cookbook
Page 190
Cuisine: Asian
Course: Soups and Stews
Reviews
1 reviews,
average rating 5.0 / 5
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This stew is incredibly good. I make it often since it uses adzuki beans, which do not need to soak prior to pressure cooking. The shiitake mushrooms help to create a rich, umami broth.
One suggestion - the beans usually need more time than called for. I usually cook for 22 minutes (vs. the 18 minutes specified) prior to releasing the pressure. This cooks the carrots a bit longer, but I don't mind.