Instant Pot Vegan Stew Recipe

This Moroccan-Inspired Instant Pot Vegan Stew is made with chickpeas, sweet potatoes, and warming spices like cinnamon and ginger. Make it for an easy lunch or dinner. The leftovers are amazing, too! This recipe is 100% plant-based and gluten-free.

👥 5 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 6 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

📝 Preparation Steps

Hit the sauté button on a 6-quart Instant Pot. Pour in the oil and let it heat for a few minutes.

Then, add the onion and garlic and let them cook for a few minutes, stirring occasionally.

onion, chopped1

Cancel the sauté button and add the chickpeas, sweet potatoes, carrots, broth, ginger, cinnamon, turmeric, cumin, salt, and pepper. Stir to combine.

carrots, chopped2ground ginger1 tablespoonground cinnamon1 tablespoonground turmeric1 teaspoon

Then, pour in the can of diced tomatoes on top, but don’t stir.

Lock on the lid and set the time to ⏱️ 6 minutes.

When the cooking time is up, let the pressure come down naturally for ⏱️ 10 minutes. Then, use the quick release to get rid of any remaining pressure.

Carefully remove the lid and stir in the coconut milk and lemon juice.

lemon, juiced1

Serve hot, with chopped cilantro or parsley on top.

Nutrition Facts

calories

331 calories

fat Content

15 g

serving Size

1/5 of recipe

fiber Content

10 g

sugar Content

11.1 g

sodium Content

758.3 mg

protein Content

9.3 g

trans Fat Content

0 g

cholesterol Content

0 mg

carbohydrate Content

44.4 g

saturated Fat Content

9.2 g

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