Instant Pot Moroccan Sweet Potato Chickpea Stew

It’s soup season, y’all. But here’s the thing, as much as I love me a good soup like this creamy roasted tomato soup, or this instant pot chicken zoodle soup, or this slow cooker cheddar cauliflower soup that you guys have been loving, I also really really love me a hearty, unbelievably filling stew.

I have a few stews on the site like this instant pot beef stew and this healthy chicken stew and I thought it was about time I made a veggie one as well.

So I set out of my stew adventure in my office that is also doubling up as much kitchen and tripling up as a playroom and quadrupling up as a dining room. And I decided the best place for the soup to come together is in my instant pot.

See, I like the idea of putting everything into a pot. I like the idea of putting a lid on it and checking back in 20 minutes later when it’s all done. It’s low maintenance. Sure you could make this on your stovetop (I’ll leave some instructions in the recipe card), but then you have to tend to it. You have to hover and stir and it’s harder to multitask.

I’m trying to decrease the tending that I do. I have enough. So today I chose my instant pot. And, if you have an instant pot, maybe you want to choose it too. Or a slow cooker would be fun too! All in all, it comes together deliciously no matter how you do it, but don’t make things harder on yourself if you don’t have to, you know?

So let me stop rambling about tending to things and get you started on making this Instant Pot Moroccan Sweet Potato Chickpea Stew!

First, add your avocado to the instant pot and set it to sauté for 7 minutes. Sauté your onion, sweet potato, celery, and chickpeas in your instant pot for about seven minutes, stirring frequently, until the onion starts to get golden brown and caramelized. Add garlic cloves when you have about 2 minutes left on the sauté and continue to stir.

Add the vegetable broth, fire roasted tomatoes, cumin, smoked paprika, cinnamon, salt, and pepper. Set the instant pot to the soup setting for 25 minutes.

After 25 minutes, release the valve and allow the steam to escape. Once all the steam is gone, set it on sauté for another 5 minutes and allow it to simmer until the stew reaches your desired consistency.

Garnish with fresh herbs, I used fresh oregano leaves.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Instant Pot Moroccan Sweet Potato Chickpea Stew

The perfect veggie-packed meal that comes together quickly in your instant pot! This Instant Pot Moroccan Sweet Potato Chickpea Stew is loaded with flavor!

Recipe by:Lindsay Grimes

★★★★★ 5 from 6 reviews

Prep: 10 minCook: 40 minTotal: 50 min

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Servings: serves 6

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Ingredients

• 2 tablespoons avocado oil
• 1 cup chopped onion
• 3 cups cubed sweet potato
• 3/4 cup chopped celery
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 large closed garlic, minced
• 4 cups vegetable broth
• 1 can (14.5 oz) fire roasted crushed tomatoes
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon pink salt
• 1/4 teaspoon ground pepper
• fresh oregano leaves for garnish

Instructions

1. Add your avocado oil to the instant pot and set it to sauté for 7 minutes.
2. Sauté your onion, sweet potato, celery, and chickpeas in your instant pot for about seven minutes, stirring frequently, until the onion starts to get golden brown and caramelized.
3. Add garlic cloves when you have about 2 minutes left on the sauté and continue to stir.
4. Add the vegetable broth, fire roasted tomatoes, cumin, smoked paprika, cinnamon, salt, and pepper.
5. Set the instant pot to the soup setting for 25 minutes. Press start.
6. After 25 minutes, release the valve and allow the steam to escape.
7. Once all the steam is gone, set it on sauté for another 5 minutes and allow it to simmer until the stew reaches your desired consistency.
8. Garnish with fresh herbs, I used fresh oregano leaves.

© The Toasted Pine Nut

Enjoy!! xo