Instant Pot Moroccan Chickpea and Carrot Stew

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A warmly spiced vegetable stew simmered quickly in the Instant Pot, featuring tender chickpeas and sweet carrots infused with cumin and coriander. This Moroccan-inspired Instant Pot recipe (vegan, gluten free), ready in about 30 minutes, pairs extra virgin olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp extra virgin olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 3 large, sliced into 1/4-inch rounds carrots
• 2 cups, drained and rinsed canned chickpeas
• 3 cups vegetable broth
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 2 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro
• 1 tbsp lemon juice

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Instructions

1. Step 1: Turn the Instant Pot to sauté mode and heat 2 tbsp extra virgin olive oil until shimmering. Add 1 diced medium yellow onion and sauté for 4-5 minutes until translucent and fragrant.
2. Step 2: Stir in 3 minced garlic cloves and cook for 30 seconds until aromatic, then add 3 sliced large carrots, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, and 2 tbsp tomato paste. Cook for 2 minutes, stirring frequently until the spices bloom and the paste darkens slightly.
3. Step 3: Pour in 3 cups vegetable broth and add 2 cups drained canned chickpeas, 1 tsp salt, and 1/2 tsp black pepper. Stir well to combine.
4. Step 4: Seal the Instant Pot lid and set to pressure cook on high for 10 minutes. When the timer ends, allow natural pressure release for 5 minutes, then quick release remaining pressure.
5. Step 5: Open the lid carefully, stir in 1/4 cup chopped fresh cilantro and 1 tbsp lemon juice for brightness. Taste and adjust seasoning before serving warm.