Ciambotta, or Italian Summer Stew.

I like dishes like this. You might have realised. A good, hearty, one pot dish with no airs and graces. Just a banging dish packed full of healthy ingredients and flavour.

Definitely best served with a crusty roll (or two) to soak up that stock.

And look! I scrubbed and didn't peel the carrots. See, they look nicer. No angular carrots to see here. Move along.

Prep Time 10 mins

Cook Time 22 mins (including natural pressure release)

Serves 4

Special Equipment - Instant Pot but in all honesty this would be fine on the stove, might just take a little longer) The only thing to watch out for though is a Pressure Cooker really intensifies flavours so you might need more Oregano and Salt and Pepper for example. Just play with it.

Ingredients:

1 to 2 tablespoons olive oil 

2 Leeks, white and very light green parts only, cleaned well, halved lengthwise, cut into half-moons 

1 Red Onion, cut into large dice 

1 Carrot, halved lengthwise, cut into half-moons 

1 Celery stalk, sliced 

150g sliced Chestnut Mushrooms 

1 small Aubergine, cut into large dice 

5 Garlic cloves, minced 

3 Maris Piper Potatoes, chopped into large bite-size pieces (or any potato you like really - not sweet though) 

3 Vine Tomatoes, cut into large dice 

1 Litre Vegetable Stock, or store-bought stock 

1 teaspoon dried oregano 

½ teaspoon salt, plus more as needed 

80g torn Kale Leaves 

Freshly ground black pepper 

Fresh basil, for garnishing

Instructions:

On your Instant Pot, select Sauté Low.  When the display reads “Hot,” add the oil and heat until it shimmers.

Add the leeks, onion, carrot, celery, mushrooms, and aubergine. Cook for about 2 minutes, stirring occasionally. 

Add the garlic. Cook for 1 minute more. 

Turn off the Instant Pot and add the potatoes, tomatoes, stock, oregano, and salt. 

Lock the lid and turn the steam release handle to Sealing. 

Using the Manual function, set the cooker to High Pressure for 8 minutes. 

When the cook time is complete, let the pressure release naturally for 10 minutes; quick release any remaining pressure.

Carefully remove the lid and stir in the kale. 

Taste and season with more salt, as needed, and pepper. If there’s too much liquid, select Sauté Low again and cook for a few minutes to evaporate. 

Serve garnished with basil.