Instant Pot Chick Pea Stew

By December 3, 2016

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Serves 6-8


  • 1 Tbsp butter
  • 1 1/2 cups yellow onion, finely diced
  • 1/2 cup carrot, diced
  • 2 cups of cauliflower
  • 3/4 cup green bell pepper, finely diced
  • 3/4 cup red bell pepper, finely diced
  • 1 Tbsp ginger, finely chopped
  • 1 Tbsp garlic, minced
  • 2 cans (15oz) chickpeas, drained
  • 1 Tbsp coriander seeds, ground
  • 1 Tbsp cumin, ground
  • 1 Tbsp smoked paprika
  • 2 tsp tumeric
  • 2 tsp salt
  • 1 can (28oz) chopped, stewed tomatoes
  • 1 can (13.5oz) coconut milk


  • 2 cups water
  • 1 1/3 cups couscous
  • 1 Tbsp olive oil
  • 1/2 tsp salt


  1. Set the instant Pot to Saute.  Add butter and saute onions, carrots, peppers, ginger, garlic, and cauliflower, and saute until onions are translucent.
  2. Add the chickpeas, spices, salt, tomatoes, and coconut milk, and close the lid.
  3. Press “soup”, then manually reduce time to 10 minutes.  Remove the lid, and set aside stew to keep warm.
  4. After cleaning the Instant Pot, make the couscous.  Place all ingredients in the Instant Pot and close the lid.  Press “Manual” and set to cook for 10 minutes.
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4 Responses to “Instant Pot Chick Pea Stew”

  1. K Kirk says:

    The recipe is missing 2 cups cauliflower in the ingredient list.


    Anna Reply:

    Thank you for noticing, we will update the recipe.


  2. Jessibel says:

    I made this tonight for my very first time cooking in my Instant Pot. O.M.YUM! It is very smokey/paprikay so I think I’ll use a little less paprika and maybe tinker with the other spices next time. Also, the ingredient list did not include the cauliflower. I didn’t realize I needed it until after I started cooking. Luckily, I just got some cauliflower for another dish I plan to make later this week.


  3. Deana says:

    Sadly, you didn’t include cauliflower in your ingredients, yet I’m supposed to add it in step one. I made the mistake of not reading the steps carefully before going to the store, so I don’t have any. Sigh.


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