Servings: Serves 6 to 8 Cooking Time 10 Minutes Release Method Quick-release

2 pounds lean ground beef 2 pounds lean ground beef
1 tablespoon olive oil 1 tablespoon olive oil
1 onion, chopped (about 1 cup) 1 onion, chopped (about 1 cup)
2 cloves garlic, minced 2 cloves garlic, minced
2 teaspoons dried oregano 2 teaspoons dried oregano
1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg ¼ teaspoon ground nutmeg
1/2 cup red wine ½ cup red wine
1/2 cup beef stock ½ cup beef stock
1(28-ounce) can tomatoes, chopped 1(28-ounce) can tomatoes, chopped
2 tablespoons tomato paste 2 tablespoons tomato paste
2 teaspoons salt 2 teaspoons salt
freshly ground black pepper freshly ground black pepper
2 Russet potatoes, peeled and cubed (1-inch cubes) 2 Russet potatoes, peeled and cubed (1-inch cubes)
1 medium eggplant, cubed (1-inch cubes) 1 medium eggplant, cubed (1-inch cubes)
3 zucchini, cubed (1-inch cubes) 3 zucchini, cubed (1-inch cubes)
2 tablespoons chopped fresh oregano 2 tablespoons chopped fresh oregano
crumbled feta cheese crumbled feta cheese

Pre-heat the pressure cooker using the BROWN setting.
Brown the beef in two batches until all the fat has been rendered. Remove the beef with a slotted spoon and set aside. Drain away and discard the fat.
Add the olive oil to the cooker and sauté the onion and garlic for 3 to 4 minutes. Stir in the dried oregano, cinnamon and nutmeg and cook for another minute. Stir in the red wine, beef stock, tomatoes, tomato paste, salt and pepper. Return the meat to the cooker, add the potato, eggplant and zucchini, stir well and lock the lid in place.
Pressure cook on HIGH for 10 minutes.
Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Season again to taste with salt and freshly ground black pepper. Serve over egg noodles or rice, garnished with some chopped fresh oregano and crumbled feta cheese.

This fills the IP. No more than 2 potatoes  This fills the IP. No more than 2 potatoes
Use two eggplants instead of zucchini  Use two eggplants instead of zucchini
Leave out wine if unavailable. Use a cup of stock total  Leave out wine if unavailable. Use a cup of stock total
Author's Notes:  Author's Notes:
If you want to make this into more of a traditional Turkish moussaka, transfer the finished product to a casserole dish (or individual gratin dishes), layer some slices of tomato on top and bake in a 350°F oven for about 30 minutes, topping with the feta cheese at the end.  If you want to make this into more of a traditional Turkish moussaka, transfer the finished product to a casserole dish (or individual gratin dishes), layer some slices of tomato on top and bake in a 350°F oven for about 30 minutes, topping with the feta cheese at the end.
From the book: Delicious Under Pressure, by Meredith Laurence  From the book: Delicious Under Pressure, by Meredith Laurence