Instant Pot Italian Stew
Italian

Instant Pot Italian Stew

Golden bell peppers and tender onions simmer in rich tomato broth, creating a rustic stew that fills your kitchen with the warm aromas of the Italian countryside. My go-to comfort meal when I crave something hearty yet light, ready in minutes thanks to the magic of pressure cooking.

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

Nutrition Facts

Per Serving (serves 6 servings)

Calories297
Total Fat8g
Sodium260mg
Total Carbohydrates46g
Dietary Fiber11g
Sugars11g
Protein13g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

  1. 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 , stirring often, until the vegetables begin to brown.

  2. 2

    Stir in the garlic, tomato paste, and oregano. Cook for , stirring constantly.

  3. 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. 4

    Lock the lid in place and close the pressure release valve. Select the high-pressure cooking function and cook for . Release the steam carefully. Remove the cover of the pressure cooker, making sure the steam escapes away from you.

  5. 5

    Turn the high sautÈ function on again and add in the zucchini. Cook for 5 to 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. 6

    Serve with grated Parmesan.

Chef's Notes

Copyright: Chef Laura Bonicelli