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–+ servings

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!!
David Murphy
Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 10 minutes
Total Time 40 minutes
Serving Size 6

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

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

Notes

Serve with rice if desired and garnish with fresh coriander