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By :Bruce Weinstein & Mark Scarbrough |
Course | Dinner |
Cuisine | Middle East |
Difficulty | Medium |
Browse Category | Soups, Stews & Broths |
Duration | 15-30 min |
Diet | Vegetarian |
Cooking Technique | Pressure Cook |
Main Ingredient | Coriander, Cumin, Paprika, Vegetable Broth |
Cook Time | 30 minutes |
Servings |
4 people
|
Ingredients
|
Other Pots
• For a 3-quart Instant Pot, you must halve all of the ingredient amounts.
• For an 8-quart Instant Pot, you must increase all of the ingredient amounts by 50 percent.
• For a 10-quart Instant Pot, you must double almost all of the ingredient amounts except you must increase the broth to 1 1/2 cups
Beyond
• For a more authentic flavor, stir in up to 1 tablespoon hot or mild harissa with the tomatoes and their juice.
• Garnish the servings with a drizzle of olive oil and finely chopped fresh basil leaves.
• Serve with warmed pita rounds.
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Very delicious, only issue is my eggs came out hard cooked when i left it in for even one minute.
I love my InstantPot. But there are many recipes that take just as long in the pressure cooker as on the stove. This is one of them I think.