In a 4-or 6-quart pressure cooker heat 1 tablespoon of the oil over medium heat. Cook meat, half at a time, until brown on all sides. Add more oil, if needed. Remove meat and set aside. Drain off fat.

Return all the meat to cooker and add onion, sweet pepper, crushed red pepper, undrained tomatoes, and beef broth.

Lock lid in place Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 12 minutes.

Allow pressure to come down naturally. Carefully remove lid.

Add peanut butter to cooker and stir to mix. Season with salt and black pepper to taste. Serve with rice or noodles. Sprinkle with peanuts.

This recipe yields 4 main-dish servings (4 cups).

Nutritional facts per serving: calories 484; total fat 21g; saturated fat 5g; cholesterol 82mg; sodium 534mg; carbohydrate 37g; fiber 3g; protein 37g; vitamin A 8%; vitamin C 45%; calcium 5%; iron 35%.

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