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I don't have an instant pot, but would like to make the eggplant, tomato and chickpea tangine in a dutch oven. What adjustment would I make in the cooking process?
We’re so glad you're exploring our recipes. When we developed the recipes for our Instant Pot book, Fast and Slow, we offered pressure cooker and slow cooker instructions for every recipe that worked well cooked either way. Recipes that have only one set of instructions did not produce good results when prepared with the alternative method. And unfortunately, it’s not possible for us to reverse engineer Instant Pot recipes for stovetop cooking. But the good news is that many of them were inspired by recipes we’d already prepared for conventional cooking methods. If you check our website, you might find what you are looking for.
The Milk Street Team
I had bought the ingredients for this recipe before realizing that it calls for the instant pot. I went ahead and used a Dutch oven: after adding water & eggplant, I cooked it over low heat for about 30 minutes.