Instant Pot Spiced Chickpea and Spinach Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty and flavorful chickpeas simmered with spinach and warming spices in an Instant Pot for a fast, nutritious stew. This mediterranean-inspired instant pot (vegetarian, gluten free) ready in about 60 minutes pairs dried chickpeas, soaked overnight, fresh spinach, chopped, onion, diced 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.

Prep: 10 min Cook: 50 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Set the Instant Pot to 'Sauté' mode and heat 2 tablespoons olive oil. Add 1 medium diced onion and 3 minced garlic cloves, cooking for 4-5 minutes until softened and fragrant.
  2. Step 2: Stir in 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and 1/4 teaspoon crushed red pepper flakes. Cook for 1 minute until the spices are aromatic.
  3. Step 3: Add 1 cup soaked dried chickpeas, 3 cups vegetable broth, 1 teaspoon salt, and 1/2 teaspoon black pepper. Secure the Instant Pot lid and set to 'Manual' or 'Pressure Cook' on high for 35 minutes.
  4. Step 4: When cooking completes, perform a natural pressure release for 15 minutes, then quick release any remaining pressure. Open the lid and stir in 4 cups chopped fresh spinach until wilted, about 2 minutes. Adjust seasoning if needed and serve warm.

Frequently asked questions

How long does Instant Pot Spiced Chickpea and Spinach Stew take to make?

Total time is about 60 minutes (10 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Instant Pot Spiced Chickpea and Spinach Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh spinach, chopped from drying out.

Can I substitute ingredients in Instant Pot Spiced Chickpea and Spinach Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Instant Pot Spiced Chickpea and Spinach Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Instant Pot Spiced Chickpea and Spinach Stew vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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