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beef stew instant pot

Beef Stew Instant Pot with Eggplant, Zucchini and Tomatoes (Greece)

George Zikos
3.90 from 10 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 310 kcal

Ingredients
  

  • 2 pounds lean beef, cut into bite-sized cubes
  • 2 tbsp extra virgin olive oil
  • 2 onions, chopped
  • 1 pound zucchini, sliced
  • 1 pound eggplant, cubed
  • 1 tsp thyme, dried
  • 1 tsp sage, dried
  • 2 tbsp fresh mint, chopped
  • 1 pound tomatoes, chopped
  • 2 cups water
  • salt and pepper, to taste

Instructions
 

  • Set the Instant Pot to saute. Add extra virgin olive oil.
  • Saute the stew beef and the onions for 2 minutes.
  • Add the rest of the ingredients to the Instant Pot and stir very well.
  • Place the top on the Instant Pot, secure it, and make sure it is set to "sealing".
  • Set the manual timer for 20 minutes. Walk away and when the time is up, carefully release the pressure valve so that the steam is released.
  • Let the food cool down for 5 minutes. Serve with bread and salad.
  • Enjoy!

Nutrition

Calories: 310kcalCarbohydrates: 14gProtein: 35gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 94mgSodium: 222mgPotassium: 1102mgFiber: 5gSugar: 8gVitamin A: 344IUVitamin C: 26mgCalcium: 74mgIron: 5mg
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