• Prepare time: 5 min
    • Pressure Cook Time: 10 min
    • Release Type: Quick
    • Ready in: 15 min
    • Pressure: High


  • 1/2 cup Water
  • 8 ounces yellow Crookneck Squash
  • 8 ounces Zucchini
  • 12 ounces Chinese Eggplant or japanese
  • 1 Orange Bell Pepper about 8 ounces
  • 2-3 Portobello mushrooms about 6 ounces
  • 1/2 red onion chopped, about 6 ounces
  • 24 ounces Yukon gold potatoes about 1 1/2 pounds
  • 2 cans Fire Roasted Tomatoes 14.5 ounce cans
  • 1/2 cup basil fresh, finely chopped into threads (chiffonade cut)



  1. Place all ingredients except for the fresh basil in an 8 quart Instant Pot and cook on high pressure for 10 minutes.
  2. Quick release pressure and stir in the basil.
  3. Serve with rice if desired. I enjoy adding 2 to 3 cups of cooked rice into the stew prior to serving. Enjoy!

Useful Tips

This recipe was made in an 8 quart Instant Pot. If you don’t have the 8 quart, cut the recipe in half.
Be sure that all brown bits are incorporated into the dish before pressure cooking begins, otherwise there is a risk of the Instant Pot not coming to pressure.  Adding the reserved vegetables should take care of deglazing, but if that doesn’t work, add a tablespoon of water to scrape up the brown bits.


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