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
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°.)
TOTAL TIME: Prep: 20 min. Cook: 3 min. + releasing
YIELD: 6 servings (2-1/4 quarts).
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.