Italian

Instant Pot Italian Stew

Name: Instant Pot Italian Stew
Prep time: 15 min
Cook time: 8 min
Total time: 33 min
Yield: 6 servings
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

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.

By Chef Laura Bonicelli

canned tomatoeseggplantoreganopepperspotatoesstockzucchini

Prep Time

15 min

Cook Time

8 min

Total Time

33 min

Servings

6 servings

Ingredients

2 tablespoonsextra-virgin olive oil
1 28- ouncecan 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 teaspoonKosher salt
1/2 teaspoonfreshly ground black pepper
=====
4 clovesgarlic -- minced
1 tablespoondouble-concentrate tomato paste
1 tablespoonminced fresh oregano -- or 1 teaspoon dried
4 cupschicken or vegetable stock
1 poundeggplant -- cut into 1 1/2 - inch pieces
1 poundYukon Gold potatoes -- peeled and cut into 1 1/2 - inch pieces
=====
2 medium zucchini -- quartered lengthwise and cut into 1-inch pieces
=====
1 15- ouncecan chickpeas -- drained and rinsed
1/4 cuproughly chopped fresh basil leaves
=====
freshly grated Parmesan

Instructions

1
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.
2
Stir in the garlic, tomato paste, and oregano. Cook for 30 seconds, stirring constantly.
3
Stir in the broth and the reserved tomato juice. Scrape up any browned bits from the bottom. Stir in the eggplant and potatoes.
4
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.
5
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.
6
Serve with grated Parmesan.

Chef's Notes

Nutrition (per serving)

297

Calories

13g

Protein

46g

Carbs

Fat

11g

Fiber

260mg

Sodium