Instant Pot Beef Stew with Eggplant and Potatoes | America's Test Kitchen

Ingredients

• 2 pounds boneless short ribs , trimmed and cut into 1-inch pieces
• 1½ teaspoons table salt , divided
• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped fine
• 3 tablespoons tomato paste
• ¼ cup all-purpose flour
• 3 garlic cloves , minced
• 1 tablespoon ground cumin
• 1 teaspoon ground turmeric
• ¾ teaspoon ground cinnamon
• 4 cups chicken broth
• 1 cup water
• 1 pound eggplant , cut into 1-inch pieces
• 1 pound Yukon gold potatoes , unpeeled, cut into 1-inch pieces
• ½ cup chopped fresh mint or parsley