Instant Pot Beef Stew with Eggplant and Potatoes
By Lawman JohnsonPublished on May 18, 2022
Time
2 hours
Yield
Serves 6 to 8
Ingredients
2 pounds boneless short ribs, trimmed and cut into 1-inch pieces1½ teaspoons table salt, divided2 tablespoons extra-virgin olive oil 1 onion, chopped fine 3 tablespoons tomato paste ¼ cup all-purpose flour 3 garlic cloves, minced1 tablespoon ground cumin 1 teaspoon ground turmeric ¾ teaspoon ground cinnamon 4 cups chicken broth 1 cup water 1 pound eggplant, cut into 1-inch pieces1 pound Yukon gold potatoes, unpeeled, cut into 1-inch pieces½ cup chopped fresh mint or parsley
Before You Begin
Cutting the eggplant into 1-inch pieces ensured it didn't fall apart during cooking. A sprinkling of fresh mint completed the dish.
Instructions
- Pat beef dry with paper towels and sprinkle with 1 teaspoon salt. Using highest sauté function, heat oil in Instant Pot for 5 minutes (or until just smoking). Brown half of beef on all sides, 7 to 9 minutes; transfer to bowl. Set aside remaining uncooked beef.
- Add onion to fat left in pot and cook, using highest sauté function, until softened, about 5 minutes. Stir in tomato paste, flour, garlic, cumin, turmeric, cardamom, cinnamon, and remaining ½ teaspoon salt. Cook until fragrant, about 1 minute. Slowly whisk in broth and water, scraping up any browned bits. Stir in eggplant and potatoes. Nestle remaining uncooked beef into pot along with browned beef, and add any accumulated juices.
- Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 30 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Using wide, shallow spoon, skim excess fat from surface of stew. Stir in mint and season with salt and pepper to taste. Serve.
Time
2 hoursYield
Serves 6 to 8Ingredients
2 pounds boneless short ribs, trimmed and cut into 1-inch pieces
1½ teaspoons table salt, divided
2 tablespoons extra-virgin olive oil
1 onion, chopped fine
3 tablespoons tomato paste
¼ cup all-purpose flour
3 garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon ground turmeric
¾ teaspoon ground cinnamon
4 cups chicken broth
1 cup water
1 pound eggplant, cut into 1-inch pieces
1 pound Yukon gold potatoes, unpeeled, cut into 1-inch pieces
½ cup chopped fresh mint or parsley
Ingredients
2 pounds boneless short ribs, trimmed and cut into 1-inch pieces
1½ teaspoons table salt, divided
2 tablespoons extra-virgin olive oil
1 onion, chopped fine
3 tablespoons tomato paste
¼ cup all-purpose flour
3 garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon ground turmeric
¾ teaspoon ground cinnamon
4 cups chicken broth
1 cup water
1 pound eggplant, cut into 1-inch pieces
1 pound Yukon gold potatoes, unpeeled, cut into 1-inch pieces
½ cup chopped fresh mint or parsley
Ingredients
2 pounds boneless short ribs, trimmed and cut into 1-inch pieces
1½ teaspoons table salt, divided
2 tablespoons extra-virgin olive oil
1 onion, chopped fine
3 tablespoons tomato paste
¼ cup all-purpose flour
3 garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon ground turmeric
¾ teaspoon ground cinnamon
4 cups chicken broth
1 cup water
1 pound eggplant, cut into 1-inch pieces
1 pound Yukon gold potatoes, unpeeled, cut into 1-inch pieces
½ cup chopped fresh mint or parsley
Why This Recipe Works
For this understated yet company-worthy Persian-inspired stew, we chose boneless short ribs for their fall-apart tender texture, and browned just half of them in our Instant Pot to achieve great savory depth. Onion, tomato paste, and garlic provided an aromatic backbone, while cumin, turmeric, cardamom, and cinnamon added warmth and complexity. Cubed Yukon Golds made for a heartier stew, and slightly broke down during cooking to yield a velvety textured base. While eggplant often needs pretreatment such as salting to ensure a dense and tender consistency, we found we could skip this time-consuming step and simply stir unpeeled pieces in with the potatoes.
Before You Begin
Cutting the eggplant into 1-inch pieces ensured it didn't fall apart during cooking. A sprinkling of fresh mint completed the dish.
Instructions
- Pat beef dry with paper towels and sprinkle with 1 teaspoon salt. Using highest sauté function, heat oil in Instant Pot for 5 minutes (or until just smoking). Brown half of beef on all sides, 7 to 9 minutes; transfer to bowl. Set aside remaining uncooked beef.
- Add onion to fat left in pot and cook, using highest sauté function, until softened, about 5 minutes. Stir in tomato paste, flour, garlic, cumin, turmeric, cardamom, cinnamon, and remaining ½ teaspoon salt. Cook until fragrant, about 1 minute. Slowly whisk in broth and water, scraping up any browned bits. Stir in eggplant and potatoes. Nestle remaining uncooked beef into pot along with browned beef, and add any accumulated juices.
- Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 30 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Using wide, shallow spoon, skim excess fat from surface of stew. Stir in mint and season with salt and pepper to taste. Serve.
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