1cupgreen beansfresh, string removed and cut into thirds
1cupEggplantcut into cubes
15.5ouncegarbanzo beansrinsed and drained well, 1 can.
12ouncetomatoesdiced, 1 can
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Prep and measure out all of the ingredients first. This will make it super easy to throw together.
Press Sauté on your Instant Pot and let the inner pot heat up for 2 minutes.
Add all of the ingredients, except for the water and sauté for 5 minutes, stirring regularly so that nothing sticks to the bottom of the pot (onion, garlic, zucchini, bell pepper, green beans, eggplant, celery, potato, parsley, garbanzo beans, tomatoes, basil, oregano, black pepper and salt). Add just a splash of water if the veggies start to stick.
Turn off the Instant Pot, add the water and stir. Lock the lid into place, making sure the nozzle is in the sealing position.
Use the Manual setting and set the timer for 10 minutes. When time is up, use the natural release method. When all of the pressure is out of the Instant Pot, take off the lid and allow to cool.