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Stewed Eggplant (Instant Pot)
Veggies | Fat
Prep Time
10
minutes
Cook Time
10
minutes
Servings
4
Calories
Author
Katie's Conscious Kitchen
Equipment
Instant Pot
Ingredients
Veggies
2
medium eggplants
cubed
2
bell peppers
yellow and red
1
14.5-oz can diced tomatoes
including liquid
Fats
1/4
cup
olive oil
2 oz
Condiments & Seasonings
1/2
cup
marinara sauce
4
cloves
garlic
minced
1
tsp
cumin
1
tsp
Italian seasoning
1/8
tsp
red pepper flakes
1
tsp
good quality sea salt
1/4
tsp
black pepper
Instructions
Throw everything into the
Instant Pot
! Boom. That easy!
Close the pot lid to sealing, and set to Manual (high) for 3 minutes. When it beeps, carefully use Quick Release.
Remove the lid and turn on the Sauté function. Simmer the dish, uncovered, for about 6-8 minutes to evaporate some liquid. Salt to taste.
Divide into 4 equal servings and pair with a protein to complete the meal.
Notes
If you're interested in purchasing an Instant Pot,
this model
is my recommendation.
The vegetables release so much water that it’s not necessary to add any liquid. The pot will still be able to come to pressure.