Instant Pot Beef Stew with Eggplant and Potatoes

Name: Instant Pot Beef Stew with Eggplant and Potatoes
Yield: Serves 6 to 8
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

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A cookbook recipe exclusively for All-Access members from Mediterranean Instant Pot

SERVES6 to 8

TIME2 hours

Instant Pot Beef Stew with Eggplant and Potatoes

A cookbook recipe exclusively for All-Access members from Mediterranean Instant Pot

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...

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