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!

Prep: 10 minCook: 40 minTotal: 50 min
Servings: serves 6


  • 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


  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