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
Method
- 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!