1/2 cup Light Olive Oil
1 cup White Onion, cubed 1"
1 Tbsp. Garlic, chopped
1/4 cup Flour
1 cup Green Pepper, cubed 1"
1 cup Red Pepper, cubed 1"
1 cup Yellow Pepper, cubed 1"
2 cups Eggplant, cubed 2"
1 cup Pinot Grigio Wine
2 cups Fresh Tomatoes, cubed, 1"
2 Tbsp. Tomato Paste
2 cups Chicken Broth
1/4 cup Fresh Basil, chopped
LET'S GET COOKING!
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