Instant Pot Moroccan Vegetarian Stew – Delicious and Healthy Recipe!

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This Vegetarian Instant Pot Moroccan Stew recipe is so good that you won’t miss the meat! The stew has a dynamite combination of ingredients that gives it a rich, complex flavor that you’re going to love. Serve with a lemon and herb couscous, or quinoa.

To add chicken to the recipe, add diced chicken thighs to the Instant Pot with the vegetables to pressure cook.

BLOG POST with detailed instructions:

Here are the videos to learn how to use different models of Instant Pots:
DUO EVO PLUS:
ULTRA:
DUO:
DUO NOVA:
DUO GOURMET:
DUO CRISP:

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Even though I do own several types of Instant Pots, my favorites are the Ultra and Duo Evo Plus:
ULTRA:
DUO EVO PLUS:

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3 COMMENTS

  1. Made this yesterday. This recipe is wonderful!
    A bit spicy for my partner's pallet, but that can easily be fixed next time.
    A quick tip for anyone reading this: It feels spicier when it is piping hot 😉
    And I can confirm it goes great with brown rice. I bet it is amazing with couscous as well 😋

    I used Parsley instead of Cilantro, and ground Cilantro-seeds instead of ground-Cilantro (or was that always the same thing?). Everything freshly ground (which is a habit I recommend everyone picks up).
    Turned out amazing. Definitely now in my regulars.
    Thank you! You've got yourself a new subscriber 😁😁

  2. Do you have a favorite brand of preserved lemons for this dish? Amazon reviews were not helpful. UPDATE: After reviewing the literature, I came to realize that preserving lemons is really not that difficult. The pickled lemons stay on the kitchen counter for a month until cured; then the Mason jar of lemons is placed in the refrigerator until needed. I used a basic recipe of organic lemons, Kosher salt (lots of it), black peppercorns, and a bay leaf this time out, omitting the cardamom and cinnamon. The harissa is on order from Amazon. The only downside is that I must wait one month to make the Moroccan stew.

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