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Instant Pot Moroccan Stew

Instant Pot Moroccan Stew Recipe

From Priya's kitchen


1 lb. chicken thighs (optional)

3 tbls. olive oil

4 cups water or stock

3 cans diced tomatoes

1 medium onion, diced

2-3 cloves garlic, sliced

3 carrots, sliced

2 medium potatoes, cubed, or 6-8 fingerlings

1 cup cubed butternut squash

1 large sweet potato,cubed

1 zucchini, sliced

1 can organic garbanzo beans

1 cinnamon stick

2 tsp. salt

1 tsp. pepper

1½ tsp. ground cumin

1 large sweet potato, cubed

¼ cup raisins

½ cup fresh cilantro, chopped

Dash cayenne, optional


Cut up the chicken thighs, if using, and sear on both sides in 2 tablespoons olive oil in the Instant Pot or stockpot. Remove and set aside. Add 1 tbls. olive oil and sauté onions for 5 minutes, add garlic and cook for 2 mins. Add stock, potatoes, carrots, butternut squash, tomatoes, chicken and spices. Simmer for 15-20 minutes. Add garbanzo beans. Cook until vegetables are tender. Add zucchini and raisins turn off the heat and allow zucchini to steam tender. Prepare the couscous. Serve the stew over the couscous and top with the cilantro.

For Instant Pot

Cut up the chicken thighs, sear on all sides in 2 tablespoons olive oil using sauté function on Instant Pot. Add all of the other ingredients except the zucchini and raisins. Cook on the soup setting until finished. Add the zucchini and raisins and close the lid to let them steam cook for 5 mins. Prepare the couscous. Serve the stew over the couscous and top with the cilantro.

Dried Chickpeas ½ package organic chickpeas 4 cups water or chickenstock 1 tsp salt

Place chickpeas in Instant Pot with water or stock and salt. Select bean setting to cook; no need to soak beans in advance. Let sit for 10 minutes after it finishes.


1½ cups couscous

1½ cups water or chicken stock

Bring water to a boil. Add a dash of olive oil to water. Add couscous. Replace lid and turn off the heat. Let sit for 5 minutes and then fluff with a fork.

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