Moussaka

By: Graham and James Sharman

Moussaka
cuisine icon Cuisine
Greek, Middle East
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Medium
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 4 servings, can chopped tomatoes, contributed, cook 35 min, dinner, feta, freshly ground pepper, garlic cloves, greek, ground cinnamon, lamb recipes, large handful fresh mint, large onion, main course, medium, medium eggplant/aubergine, middle east, minced lamb, moussaka, olive oil, prep 5 min, pressure cook, salad and warm toasted pita to serve, salt, sauté, tomato paste/puree, water

prep icon Prep Time
5 min
cook icon Cook Time
35 min

serving icon Servings
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
Instructions
  • Press the Sauté button on the Instant Pot on normal heat, (custom level 3 for the Evo Plus).
  • Once display says HOT, add 1 tbsp of the olive oil.
  • Add 1 large onion (finely chopped), and 2 garlic cloves (crushed), sauté until soft, stir regularly.
  • Add 1 lb/450g minced lamb, cook for 10 minutes until browned, stir occasionally.
  • 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.
  • 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.
  • When Instant Pot beeps, allow 5 minutes before releasing the pressure.
  • When pin drops, open the lid. Press Cancel.
  • Press the Sauté button on the Instant Pot on normal heat, (custom level 3 for the Evo Plus).
  • Stir in 1 medium eggplant/aubergine (cut into 1 inch/2-3cm pieces). Cook for a few minutes until soft.
  • Serve sprinkled with 5 oz/150g feta (crumbled), 1 large handful of fresh mint (chopped), salad, and warm toasted pitta.
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