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Recipe:Italian Veal Stew for Instant Pot
- Prep time: 20 minutes
- Cook time: 35 minutes
Serves 2-4
Ingredients
-
WF Veal Cubes, thawed
QTY 2 lbs.
Light Olive Oil
QTY 1/2 cup
White Onion, cubed
QTY 1 cup
Garlic, chopped
QTY 1" 1 Tbsp.
Flour
QTY 1/4 cup
Green Pepper, cubed
QTY 1 cup
Red Pepper, cubed
QTY 1" 1 cup
Yellow Pepper, cubed
QTY 1" 1 cup
Eggplant, cubed
QTY 1" 2 cups
Pinot Grigio Wine
QTY 2" 1 cup
Fresh Tomatoes, cubed
QTY 2 cups
Tomato Paste
QTY 1" 2 Tbsp.
Chicken Broth
QTY 2 cups
Fresh Basil, chopped
QTY 1/4 cup
-
Coarse Sea Salt, to taste
-
Black Peppercorn, to taste
Cooking
Directions
Veal: Season veal with salt and pepper.
Heat oil in Instant Pot and place on searing mode and brown the meat on all sides.
Add onion and garlic. Stir.
Sprinkle in flour, stir with a spoon lightly coating all ingredients and cook briefly.
Add the rest of the ingredients. Seal Instant Pot and set to Manual High Pressure for 25 minutes. Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid.
Pasta: In a large pot, boil enough water for pasta. Add olive oil and salt and cook until al dente. Serve Veal Stew over Cooked Pasta and additional basil on the side. *USDA recommends cooking beef or veal to a minimum internal temperature of 145°F