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Instant Pot
30-60 min4 servingscan chopped tomatoes

Moussaka

By Graham and James Sharman

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4 servings

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30-60 min

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Medium

Moussaka
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Recipe Details

Course: Dinner, Main Dishes

Difficulty: Medium

Prep Time: 5 min

Cook Time: 35 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: Greek, Middle Eastern

Yield: 4 servings

Ingredients

  • 1 tbsp olive oil
  • 1 large onion
  • 2 garlic cloves
  • 1 lb minced lamb
  • 1/2 cup water
  • 14 oz can chopped tomatoes
  • 2 tbsp tomato paste/puree
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 freshly ground pepper
  • 1 medium eggplant/aubergine
  • 5 oz feta
  • 1 large handful fresh mint
  • salad and warm toasted pita to serve
A pressure cooked version of the classic Greek dish.

INSTRUCTIONS

  1. Press the Sauté button on the Instant Pot on normal heat, (custom level 3 for the Evo Plus).
  2. Once display says HOT, add 1 tbsp of the olive oil.
  3. Add 1 large onion (finely chopped), and 2 garlic cloves (crushed), sauté until soft, stir regularly.
  4. Add 1 lb/450g minced lamb, cook for 10 minutes until browned, stir occasionally.
  5. Drain off the mince, add 1/2 cup/125 ml water, 1 x 14 oz/400g can chopped tomatoes, 2 tbsp tomato paste/puree, 1 tsp ground cinnamon, 1/2 tsp salt, and 1/2 tsp freshly ground black pepper. Press cancel.
  6. Place the lid on the Instant Pot, set valve to seal, select Pressure Cook/Manual on High pressure (pressure cook custom high on Evo Plus) for 10 minutes.
  7. When Instant Pot beeps, allow 5 minutes before releasing the pressure.
  8. When pin drops, open the lid. Press Cancel.
  9. Press the Sauté button on the Instant Pot on normal heat, (custom level 3 for the Evo Plus).
  10. Stir in 1 medium eggplant/aubergine (cut into 1 inch/2-3cm pieces). Cook for a few minutes until soft.
  11. Serve sprinkled with 5 oz/150g feta (crumbled), 1 large handful of fresh mint (chopped), salad, and warm toasted pitta.

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About the chef

Graham and James Sharman

Graham and James Sharman

James Sharman is a distinguished chef known for his culinary innovation and global ventures. After honing his skills at the acclaimed Noma, James gained further recognition through his ambitious One Star House Party project—a series of pop-up restaurants in 20 different countries over 20 months. These pop-ups took place in extraordinary locations, such as Everest Base Camp and a moving train in Vietnam, showcasing his ability to adapt menus to local cultures and ingredients. His work has solidified his reputation as a creative force in the culinary world. In addition to his traveling restaurant projects, James operates several permanent culinary establishments, including Fermi Pasta, Out Brunch Menu, and Our Dinner Menu. Each offers distinct, high-quality dining experiences that reflect his diverse background and passion for innovation. James has also collaborated with his father, Graham Sharman, an experienced pressure cook and Instant Pot enthusiast, on the cookbook Instant Pot Evolution. This father-son duo combines Graham's practical knowledge of multi-cookers with James's Michelin-starred culinary expertise to create a unique collection of recipes that make gourmet cooking accessible to home chefs.

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