Instant Pot - Moroccan Soup with Chickpeas and split red peas
Instant Pot - Moroccan Soup with Chickpeas and split red peas

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, instant pot - moroccan soup with chickpeas and split red peas. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Instant Pot - Moroccan Soup with Chickpeas and split red peas is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Instant Pot - Moroccan Soup with Chickpeas and split red peas is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have instant pot - moroccan soup with chickpeas and split red peas using 14 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Instant Pot - Moroccan Soup with Chickpeas and split red peas:
  1. Take 2 tbsp olive oil
  2. Take 1 cup diced onions
  3. Make ready 1 1/2 tsp garlic powder
  4. Get 2-3 tsp Moroccan spice
  5. Prepare 1/8 tsp Cayenne
  6. Take 1 can chopped tomatoes
  7. Make ready 1 carrot sliced
  8. Prepare 1/2 cup sliced mushrooms optional
  9. Take 1 celery sliced
  10. Take 1 cup sliced pork
  11. Prepare 1 cup Chickpeas
  12. Prepare 1 cup Split red lentils
  13. Make ready 1/2 cup quinoa
  14. Make ready 6 cups chicken stock
Instructions to make Instant Pot - Moroccan Soup with Chickpeas and split red peas:
  1. In an electric pressure cooker press saute add oil, bring to hot
  2. Add diced onions, carrots, celery. Cook for about 3 minutes.
  3. Add the canned tomatoes, then stir in the rinsed lentils, chickpeas, and quinoa. (Should be rehydrated)
  4. Add the chicken stock, respect the 1/2 pot line.
  5. Cook at bean or manual for 20 minutes. Leave natural release for 10 minutes. Then quick release. Salt and pepper to taste, Enjoy

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