Go Back
–+ servings
David Murphy

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!!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 10 minutes
Total Time 40 minutes
Servings: 6
Course: Instant Pot
Cuisine: Stew

Ingredients
  

  • 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

Instructions
 

  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.

Notes

Serve with rice if desired and garnish with fresh coriander

Tried this recipe?

Let us know how it was!