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Instant Pot Eggplant Chickpea Stew
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Whip up Coco Morante's Instant Pot Eggplant and Chickpea dish for a quick and delicious vegetarian meal! Silky eggplant paired with protein-packed chickpeas makes for a satisfying and flavorful combo.
Ingredients:
  • 1 large eggplant, peeled and cut into 3/4-inch pieces
  • 1 red bell pepper, seeded and cut into 3/4-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, chopped
  • 1/2 medium yellow onion, diced
  • 1 (15-ounce) can chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas (from 4 ounces dried)
  • 2 tablespoons chopped fresh mint
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/4 cup water
  • 2 tablespoons tomato paste
Instructions:
  • Season the vegetables: Combine the eggplant and bell pepper in a bowl, tossing them with salt. Allow them to rest for 15 minutes.
  • Heat olive oil and garlic in the Instant Pot on the SAUTÉ setting until garlic begins to bubble. Add onion and sauté for 2 minutes until softened.
  • Combine the eggplant, bell pepper, chickpeas, mint, oregano, cumin, and water in the pot. Gently place dollops of tomato paste on top without stirring.
  • Pressure cook the stew: Seal the lid, set pressure release to Sealing, then choose PRESSURE COOK/MANUAL for 3 minutes on high pressure. The pot will come up to pressure in about 5 minutes before cooking starts.
  • After the cooking program ends, release the pressure by switching the pressure release to Venting for a quick release or let it release naturally. Open the pot and stir in the tomato paste.
  • To serve, spoon the flavorful stew onto plates or serving bowls, generously top with crumbled feta, and enjoy immediately with a side of rice. If you enjoyed this dish, please take a moment to rate it below!

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