Moroccan Stew in the Instant Pot: Easy, Fragrant Dinner

This Moroccan-inspired Instant Pot stew combines chickpeas, sweet potato, carrots, tomatoes, and dried apricots with warm spices, then finishes with lemon and fresh herbs. It draws on North African flavors and makes a filling, gently sweet-and-savory meal to serve over couscous or rice; versions of Moroccan stews vary from cook to cook.

Ingredients

2 tablespoons olive oil (30 ml)
1 large yellow onion, diced (about 200 g)
2 medium carrots, cut into ½-inch (1.25 cm) rounds (about 150 g)
3 garlic cloves, minced (about 9 g)
2 tablespoons tomato paste (30 g)
2 teaspoons ground cumin (about 4 g)
2 teaspoons ground coriander (about 4 g)
1 teaspoon ground paprika (about 2 g)
½ teaspoon ground cinnamon (about 1 g)
¼ teaspoon ground turmeric (about 1 g)
¼ teaspoon cayenne pepper, or less to taste (about 0.5 g)
2 cups vegetable broth (480 ml), preferably lower-sodium
1 can diced tomatoes, 28 ounces (794 g)
1 large sweet potato, peeled and cut into 1½-inch (4 cm) chunks (about 450 g)
½ cup dried apricots, quartered (about 75 g)
1 bay leaf
1 teaspoon fine salt (about 6 g), plus more to taste
½ teaspoon freshly ground black pepper (about 1 g)
2 cans chickpeas, 15 ounces (425 g) each, drained and rinsed (about 3 cups or 500 g drained)
2 packed cups baby spinach (about 60 g)
1 tablespoon fresh lemon juice (15 ml)
¼ cup chopped fresh cilantro or flat-leaf parsley (about 15 g)
⅓ cup sliced almonds, lightly toasted (about 35 g), optional

Instructions

Prepare the vegetables and seasonings before turning on the cooker. Dice the onion, slice the carrots, mince the garlic, and cut the sweet potato into fairly large chunks. The larger pieces are less likely to break down during pressure cooking. Drain and rinse the chickpeas; they are already cooked, so they will be stirred in later rather than pressure-cooked with the vegetables.
Select Sauté on a 6-quart or larger Instant Pot and add the olive oil. When it is hot, add the onion and carrots. Cook for about 5 minutes, stirring occasionally, until the onion begins to soften. Add the garlic, tomato paste, cumin, coriander, paprika, cinnamon, turmeric, cayenne, salt, and black pepper. Stir for 1 minute, just until fragrant. Keep the spices moving so they do not scorch on the hot base.
Pour in the vegetable broth and scrape the bottom of the insert thoroughly with a wooden spoon or silicone spatula. Loosen any browned bits, especially any tomato paste stuck to the base; a clean base helps reduce the chance of a burn warning. Press Cancel. Add the sweet potato, dried apricots, and bay leaf. Pour the diced tomatoes over the top, but do not stir them down into the bottom layer. This keeps thicker tomato pieces away from the heating surface.
Lock the lid and set the steam valve to Sealing. Cook at High Pressure for 8 minutes. Allow about 12 minutes for the pot to come to pressure; this varies with the cooker and the temperature of the ingredients. When the cooking time ends, leave the pot undisturbed for a 10-minute natural release, then carefully move the valve to Venting to release any remaining pressure. Keep your hands and face away from the steam.
Once the pressure pin drops, open the lid away from you. Remove and discard the bay leaf, then stir the tomatoes and vegetables together. Add the drained chickpeas and spinach. Select Sauté and simmer for about 3 minutes, stirring gently, until the chickpeas are hot and the spinach has wilted. If the stew is thicker than you like, stir in hot broth or water a few tablespoons at a time. If it seems thin, let it simmer uncovered for a few extra minutes.
Press Cancel and stir in the lemon juice and most of the chopped cilantro or parsley. Taste before adding more salt: broth and canned tomatoes can vary in saltiness. Spoon into bowls and finish with the remaining herbs and toasted almonds, if using. The finished stew should be spoonable, with tender sweet potato pieces that still hold their shape.

Tips

Cut vegetables evenly. Keep the sweet potato chunks close to 1½ inches (4 cm) and the carrot slices about ½ inch (1.25 cm) thick. Smaller pieces can become very soft during pressure cooking, while much larger pieces may need extra time to turn tender.
Make the spice level your own. The listed cayenne gives a mild warmth rather than a very hot stew. Leave it out for a gentle version, or pass chili flakes at the table. If you use a spicy broth or add harissa, start with less cayenne and adjust after cooking.
Use suitable swaps thoughtfully. Raisins or chopped dates can replace dried apricots in the same amount, though they make the stew sweeter. If you cannot find ground coriander, use additional cumin for a deeper, earthier flavor; the result will be less citrusy. Vegetable broth keeps this version meat-free, but water works if needed, with a little extra seasoning at the end.
Do not skip deglazing. Scraping the bottom after adding broth is one of the most useful steps for avoiding a burn warning. Keep the tomatoes on top until pressure cooking is finished, and do not add flour or another thickener before pressure cooking, since a thick mixture can scorch.

Serving Suggestions

Serve the stew in wide bowls over couscous, rice, or warm flatbread so there is something to catch the tomato-and-spice broth. Plain couscous is quick to prepare, while brown rice takes longer and has a chewier texture. For a simple couscous side, measure the grain and follow its package directions; couscous is not included in the stew’s ingredient quantities because it is an accompaniment.

A spoonful of plain yogurt or a dairy-free yogurt alternative adds a cool, creamy contrast, while lemon wedges let everyone brighten their portion. The optional toasted almonds contribute crunch against the soft chickpeas and vegetables. A crisp cucumber and tomato salad, dressed with lemon and a little olive oil, is a fresh side that does not compete with the stew’s warm spices.

Variations

Use another bean: Replace the chickpeas with an equal amount of drained, rinsed cannellini beans or butter beans. Both are already cooked, so add them after pressure cooking as directed. They are softer and more delicate than chickpeas, so fold them in carefully to keep them intact.

Add other vegetables: Cubed butternut squash can stand in for the sweet potato, with a similar cooking time if the pieces are about the same size. For a green addition, stir in chopped kale instead of spinach and simmer until tender; it may need a few extra minutes. Avoid adding zucchini before pressure cooking, as it can turn very soft.

Make it richer or more tangy: Stir in a spoonful of harissa at the table for concentrated chili flavor, or add extra lemon juice for a brighter finish. Preserved lemon is a traditional ingredient in some Moroccan cooking, but it is not required here. If using it, rinse a small piece, remove the pulp, finely chop the peel, and start with about 1 teaspoon; it is salty and more intensely citrusy than fresh lemon juice.

Use dried chickpeas only with a changed method: Do not substitute unsoaked dried chickpeas one-for-one in this recipe. They need a different amount of liquid and a substantially longer pressure-cooking time, while the vegetables would overcook. For this version, canned chickpeas are the reliable choice; for a dried-bean version, cook the beans separately until tender and add them at the finishing step.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in shallow, covered containers. They keep for 3 to 4 days in the refrigerator. The flavors meld as the stew sits, and it may thicken, so add a splash of broth or water when reheating. For longer storage, freeze portions in airtight freezer-safe containers for up to 3 months for best quality; leave a little room at the top for expansion and thaw overnight in the refrigerator.

Reheat a single portion in a covered saucepan over medium-low heat, stirring occasionally, or use a microwave-safe bowl and stir partway through. Add a little liquid if needed and heat until steaming throughout; leftovers should reach 165°F (74°C), measured with a food thermometer. Reheat only the portion you plan to eat, rather than repeatedly cooling and warming the full batch.

Frequently Asked Questions

Can I make this stew without an Instant Pot?

Yes. Use a heavy pot with a lid: sauté the onion, carrots, garlic, and spices in the oil, then add the broth, tomatoes, sweet potato, apricots, bay leaf, salt, and pepper. Cover and simmer gently until the vegetables are tender, usually about 25 to 35 minutes. Stir in the chickpeas and spinach near the end, then finish with lemon and herbs. Check the pot occasionally and add broth if it becomes too thick.

Why did my Instant Pot show a burn warning?

A burn warning often means thick tomato or spice residue is stuck to the base, or there is not enough thin liquid to create steam. Cancel cooking, release pressure according to the cooker’s instructions, and check the base once it is safe to open. Scrape off stuck food, add a little broth if necessary, and make sure the tomatoes sit on top rather than being stirred into the bottom before pressure cooking. Follow the minimum liquid requirement for your specific model.

Can I use frozen sweet potato or carrots?

Fresh vegetables give the most predictable texture. Frozen vegetables can release extra water and may become softer, especially if they are cut small. If using frozen sweet potato, use large pieces and expect the pot to take longer to come to pressure; check tenderness after cooking and simmer briefly if needed. Frozen carrots work best when they are thick-cut rather than thin slices.

Is this stew spicy?

As written, it is warmly spiced with only mild heat from ¼ teaspoon of cayenne. For a completely mild pot, omit the cayenne and let diners add chili sauce or flakes to their own bowls. For more heat, increase the cayenne cautiously or serve harissa on the side so the level can be adjusted individually.

Can I prepare the ingredients ahead?

You can chop the onion, carrots, and sweet potato and measure the spices a day ahead. Keep the cut vegetables covered in the refrigerator, and keep the wet ingredients separate until cooking. For the best texture, wait to cut the sweet potato until closer to cooking if convenient, since cut pieces can dry out or discolor. Do not leave prepared vegetables or cooked stew at room temperature for more than 2 hours.

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