Instant Pot - Moroccan Soup with Chickpeas and split red peas

Hey everyone, it’s me, Dave, welcome to our recipe site. 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. For mine, I am going to make it a little bit tasty. This will be really delicious.

Instant Pot - Moroccan Soup with Chickpeas and split red peas is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Instant Pot - Moroccan Soup with Chickpeas and split red peas is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook instant pot - moroccan soup with chickpeas and split red peas using 14 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Instant Pot - Moroccan Soup with Chickpeas and split red peas:
  1. Prepare 2 tbsp olive oil
  2. Take 1 cup diced onions
  3. Get 1 1⁄2 tsp garlic powder
  4. Prepare 2-3 tsp Moroccan spice
  5. Make ready 1⁄8 tsp Cayenne
  6. Get 1 can chopped tomatoes
  7. Get 1 carrot sliced
  8. Get 1⁄2 cup sliced mushrooms optional
  9. Take 1 celery sliced
  10. Get 1 cup sliced pork
  11. Take 1 cup Chickpeas
  12. Take 1 cup Split red lentils
  13. Take 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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