Instant Pot Beef and Eggplant Stew

 This is truly quite a treat! The flavors are absolutely amazing together. Everything is super tender and so delicious! Enjoy!

Ingredients:

-2 Tbs extra virgin olive oil

-2.5-3 lbs stew beef (cut into bite size chunks), divided into half

-salt and pepper

-1 onion, finely chopped

-3 garlic cloves, minced

-1/4 cup flour

-3 Tbs tomato paste

-1 Tbs ground cumin

-1 tsp ground cardamom

-1 tsp ground turmeric

-3/4 tsp cinnamon

-4 cups chicken broth

-1 cup water

-2 lbs Yukon gold potatoes, peeled and cut into bite size chunks

-1 lb eggplant, cut into bite size chunks

-1 Tbs dried parsley, plus more for garnish

Directions:

Pour the oil in the Instant Pot and set it to saute. Once hot, add half of the beef and season with some salt and pepper.

Once browned, remove beef onto a plate. Add the onion to the IP and cook for about 5 minutes. Stir in the garlic and cook for 30 seconds. Sprinkle the flour on top and give it a good stir. Add the tomato paste, cumin, cardamom, turmeric and cinnamon. Give it a good stir and cook for a couple of minutes. 

Turn off the IP and stir in the broth and water, scraping any brown bits on the bottom. Add the potatoes and eggplant, plus 1 tsp salt and 1 tsp pepper. Give it one last good stir. 

Secure the lid on top, with the valve in the sealed position. Set to manual HIGH pressure for 30 minutes.

Once done, do a natural release. Stir in the parsley. Serve into bowls with some extra parsley on top. Enjoy!