Instant Pot matbucha
Enjoy this spicy Moroccan side dish in minutes with an Instant Pot, a handy countertop appliance.
One of my favorite Israeli "hot salads" is matbucha, but I don’t favor standing over a frying pan for close to an hour. With the Instant Pot, the ingredients and the strong frying smell are contained, cooking time is cut down significantly, and my kitchen doesn’t get to desert temperatures. And that’s what’s so nice about the Instant Pot – it’s a neat little cooking package that keeps the rest of your kitchen clean and clear while it works its magic.
I skipped the traditional step of roasting the peppers out of sheer laziness, but if you want to go ahead and roast and skin them before adding to the pot – go for it. It can only improve the taste, but in my opinion not enough to go the extra mile!
- 3 garlic cloves, crushed
- 1 onion, diced
- Olive oil
- 1 teaspoon hot paprika
- 1 teaspoon cumin
- 1 teaspoon sea salt
- 1 tablespoon brown sugar
- 1/2 teaspoon red pepper flakes
- 7 roma tomatoes (or 32 ounces chopped tomatoes)
- 2 peppers (1 red, 1 green)
- Jalapeno, optional
Set Instant Pot to Saute setting. Add 1-2 tablespoons olive oil, and allow to heat. Add chopped onions, minced garlic and all seasonings.
Stir, and leave for 10 minutes to saute, mixing every few minutes. You can leave the lid off during this time.
Meanwhile, chop tomatoes, peppers and jalapeno, if using. Add to pot, and change setting to Beans/Chili. Cover and lock pot and set steam to sealing.
Allow to cook until timer beeps. Release steam, open, and pour off extra liquid into a quart container. (Since steam is not released during cooking, the result is a much more liquidy end product – but full of flavor. You can use extra liquid this as a flavorful base for soups, stews or meat sauce.)
Serve warm or at room temperature.
Related Topics: Mediterranean