Spicy Eggplant Stew
|By :Camila Quevedo|
Nutrition consultant with health coach and yoga studies.
|Course||Soups and Creams|
|Browse Category||Soups and Creams|
|Cooking Technique||Pressure Cook|
|Main Ingredient||Carrot, Cold Water, Ossobuco Bones, Red Bell Pepper|
|Keyword||Healthy, Instant Pot, Red Meats, Vegetables|
|Home Category||Soups and Creams|
|Cook Time||4 Hours|
- 2 L cold water
- 3 tsp salt
- 1 large onion quartered
- 1 clove garlic
- 2 lb (1 kg) ossobuco bones
- 3 carrots sliced
- 1 red bell pepper cubed
- Place the stainless steel inner pot inside the Instant Pot®. Add all the ingredients.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cooking , at High pressure level, and set the time to 4 Hours .
- When done cooking, press Cancel and turn the steam release handle to Venting . Once all the steam has been released, open the lid and strain the mix of ingredients. Keep only the broth.
All recipes by : Camila Quevedo
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