Beef Stew Instant Pot with Eggplant, Zucchini and Tomatoes (Greece)
- 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
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.
Calories: 310kcalCarbohydrates: 14gProtein: 35gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 94mgSodium: 222mgPotassium: 1102mgFiber: 5gSugar: 8gVitamin A: 344IUVitamin C: 26mgCalcium: 74mgIron: 5mg