By: Chef Laura Bonicelli
Instant Pot Italian Stew starts with soffrito (mirepoix) that includes tomatoes, onions, and peppers. That base creates the depth in flavor that makes this dish successful. Buy your ingredients at your favorite Farmers Market!
About Instant Pot Italian Stew
I remember taking a trip out west with my family when I was probably around 12 years old. My Dad was the chef for the trip and he was quite inspired! We had one of those pop-up campers with a tiny little kitchenette. He brought along his new pressure cooker and made a fantastic stew – similar to this one. His was a doctored up Campbell’s soup – this one isn’t.
I remember thinking the pot might explode; he didn’t seem worried at all! The modern versions are much safer (and less dramatic)!
The timing of cooking and adding the vegetables in the recipe is essential.
It’s nice that you saute the vegetables right in the instant pot and then return to the saute function at the end when you add in the zucchini and the chickpeas. I love serving the soup with a dollop of basil pesto and a bowl of finely grated cheese at the table. I hope you love making (and eating) my Instant Pot Italian Stew!
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Step by Step Instructions
Instant Pot Italian Stew
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 28- ounce can whole Italian tomatoes -- drained; reserve the juice
- 1 medium yellow onion -- chopped
- 1 red bell pepper -- stemmed seeded, and chopped
- 1 yellow bell pepper -- stemmed seeded, and chopped
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- =====
- 4 cloves garlic -- minced
- 1 tablespoon double-concentrate tomato paste
- 1 tablespoon minced fresh oregano -- or 1 teaspoon dried
- 4 cups chicken or vegetable stock
- 1 pound eggplant -- cut into 1 1/2 - inch pieces
- 1 pound Yukon Gold potatoes -- peeled and cut into 1 1/2 - inch pieces
- =====
- 2 medium zucchini -- quartered lengthwise and cut into 1-inch pieces
- =====
- 1 15- ounce can chickpeas -- drained and rinsed
- 1/4 cup roughly chopped fresh basil leaves
- =====
- freshly grated Parmesan
Instructions
- Set your Instant Pot or multicooker to the highest sautÈ function. Heat the oil in the cooker until shimmering and add the tomatoes, onion, both peppers, salt, and pepper. Cook for 10 to 12 minutes, stirring often, until the vegetables begin to brown.
- Stir in the garlic, tomato paste, and oregano. Cook for 30 seconds, stirring constantly.
- Stir in the broth and the reserved tomato juice. Scrape up any browned bits from the bottom. Stir in the eggplant and potatoes.
- Lock the lid in place and close the pressure release valve. Select the high-pressure cooking function and cook for 8 minutes. Release the steam carefully. Remove the cover of the pressure cooker, making sure the steam escapes away from you.
- Turn the high sautÈ function on again and add in the zucchini. Cook for 5 to 7 minutes until the zucchini is cooked but not completely soft. Stir in the chickpeas and cook for one more minute to heat through. Stir in the fresh basil. Taste and adjust seasonings.
- Serve with grated Parmesan.
Notes
Chef Laura Bonicelli
Nutrition
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