Instant Pot Italian Stew
Golden bell peppers and tender onions simmer in rich tomato broth, creating a rustic stew that fills your kitchen with the warm aromas of the Italian countryside. My go-to comfort meal when I crave something hearty yet light, ready in minutes thanks to the magic of pressure cooking.
- Time: 33 min
- Servings: 6
Source: bonicellicookingclub.com
Ingredients
- tablespoons extra-virgin olive oil
- ounce can whole Italian tomatoes -- drained; reserve the juice
- medium yellow onion -- chopped
- red bell pepper -- stemmed
- yellow bell pepper -- stemmed
- teaspoon Kosher salt
- teaspoon freshly ground black pepper
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- garlic -- minced
- tablespoon double-concentrate tomato paste
- tablespoon minced fresh oregano -- or 1 teaspoon dried
- chicken or vegetable stock
- pound eggplant -- cut into 1 1/2 - inch pieces
- pound Yukon Gold potatoes -- peeled and cut into 1 1/2 - inch pieces
- medium zucchini -- quartered lengthwise and cut into 1-inch pieces
- ounce can chickpeas -- drained and rinsed
- roughly chopped fresh basil leaves
- freshly grated Parmesan