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+ servings

Stewed Eggplant (Instant Pot)

Veggies | Fat
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Author Katie's Conscious Kitchen




  • 2 medium eggplants cubed
  • 2 bell peppers yellow and red
  • 1 14.5-oz can diced tomatoes including liquid


  • 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


  • 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.


  • 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.