Instant Pot Vegetarian Moroccan Stew

What better way to embrace the cooler months than by serving up a hearty Butternut Squash and Chickpeas Instant Pot Vegetarian Moroccan Stew, made with the convenience of an Instant Pot!

This Vegetarian Moroccan Stew made in the Instant Pot is Delish!

This stew is everything that comfort food embodies – rich deep flavors, soft tender ingredients and a thick sauce that cascades over a serving of freshly steamed rice, couscous or mashed potatoes!!

Even better is the fact that this entire stew can be made for the whole family in just 30 minutes from start to finish…now that’s what I’m talking about!

What Can I Use Instead of Butternut Squash?

When making this stew, you can use essentially any type of gourd (a hard-shelled ornamental fruit such as butternut squash or pumpkin) that you enjoy the most. While butternut squash does have a fairly distinctive taste, you can use any other type of squash, and even pumpkin if you’d like!

If you’re really struggling to track down a butternut squash, you could try using sweet potato instead – it will have a similar taste, but the texture of the final dish will be a little different.

overhead shot of an instant pot vegetarian moroccan stew

What Should I serve with this Instant Pot Vegetarian Moroccan Stew?

I recommend opting for some steamed rice. You can serve this stew on top of a bed of steamed rice, and the rice will be well flavored by the stew sauce. Coconut rice is also a delicious option, providing some sweet creaminess that makes a lot of bold flavors in the stew stand out!

If you’d prefer a rice alternative, consider serving your stew over mashed potatoes or even couscous.

Other than that, you could also add some freshly baked homemade dinner rolls to the table – they’re great for soaking up any stew juices left behind!

instant pot vegetarian moroccan stew in a white bowl over rice

How do I store Instant Pot Vegetarian Moroccan Stew?

Store this stew in an airtight container in the refrigerator for up to 5 days once completely cool. You also have the option of storing this stew in the freezer for an extended amount of time (usually up to 3 months).

Thaw your frozen butternut squash stew overnight in the refrigerator and reheat on the stovetop.

Tips for Making Butternut Squash and Chickpeas Moroccan Stew in the Instant Pot

  • I’ve used vegetable broth in this stew since it’s a completely vegetarian dish. With that said, if you wanted to add in some meat like beef to this stew then you could definitely opt for a beef broth instead.
  • While the vegetables/legumes used in this stew are typical of a Moroccan-inspired dish, feel free to include other add-ins. After all, stews are incredibly versatile – you can adjust them to suit your ingredient preferences.
  • Try using fresh tomatoes! If you’re making this dish in the summertime, then there’s really no substitute for wonderful, tasty, and juicy fresh tomatoes from a local producer. One can of tomatoes is about three or four medium-sized tomatoes.
  • You can also use frozen butternut squash that is already packaged in cubes instead of preparing the squash yourself. These can be found in most stores at the freezer section and will certainly cut down on the recipe prep time.

For MyWW Friends: You’re going to fall in LOVE with this ZERO Point recipe! YES! In fact, you get a PersonalPoint for the day! That’s something we can all be happy about!

If you love a visual aid of the different cooking processes along the way, then this is for you! Sometimes, we just like to see what it looks like along the way of cooking a recipe. Right??

More Easy Instant Pot Soup Recipes You’ll Love

By now, you know that I love making tons of different Instant Pot recipes, but I definitely love Soups! I can eat soup all year long! Here are some of my faves:

Yield: 6

Instant Pot Vegetarian Moroccan Stew

Instant Pot Vegetarian Moroccan Stew

This Instant Pot Vegetarian Moroccan stew is everything that comfort food embodies – rich deep flavors, soft tender ingredients and a thick sauce that cascades over a serving of freshly steamed rice, couscous or mashed potatoes!!

Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 10 minutes
Total Time 40 minutes


  • 1 tbsp vegetable oil
  • 1 large onion sliced
  • 4 carrots peeled and in cubes
  • 1 medium butternut squash, seeds removed, peeled, and in cubes
  • 1 can (19oz) chickpeas rinsed and drained
  • 1 can (28oz) diced tomatoes
  • 1 cup vegetable broth
  • 1 tbsp garlic powder
  • 1 tsp cinnamon
  • 1 tsp cumin
  • Salt and pepper to taste
  • Juice of 1/2 lemon
  • ½ cup fresh chopped coriander for garnish


  1. Before starting the recipe, make sure that the steam release handle is in the “Sealing” position.
  2. On the pressure cooker, select the “Sauté” mode.
  3. Heat the oil in the pressure cooker. Cook the sliced onions for 5 to 7 minutes.
  4. During that time, peel and cut the carrots and butternut squash in cubes (about 1inch)
  5. In the pressure cooker, add all the remaining ingredients, except from the fresh coriander.
  6. Tightly close the pressure cooker by turning the lid.
  7. Press the “Pressure cooking” button and cook for 8 minutes at “High”.
  8. When finished cooking, release the pressure immediately and open the lid.


Serve with rice if desired and garnish with fresh coriander

Did you make this recipe?

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