Instant Pot - Moroccan Soup with Chickpeas and split red peas

Name: Instant Pot - Moroccan Soup with Chickpeas and split red peas
Total time: 1200 s
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 cup diced onions; 1 1/2 tsp garlic powder; 2-3 tsp Moroccan spice; 1/8 tsp Cayenne; 1 can chopped tomatoes; 1 carrot sliced; 1/2 cup sliced mushrooms optional; 1 celery sliced; 1 cup sliced pork; 1 cup Chickpeas; 1 cup Split red lentils; 1/2 cup quinoa; 6 cups chicken stock

Brandt D @cook_15597115

This is a twist on a Moroccan Soup. I like the hearty broth and use of leftovers and whatever is in the house. For a little earthy taste add 1/3 cup of mushrooms.

Brandt D @cook_15597115

This is a twist on a Moroccan Soup. I like the hearty broth and use of leftovers and whatever is in the house. For a little earthy taste add 1/3 cup of mushrooms.

Saved

Ingredients

20 minutes

2 tbspolive oil
1 cupdiced onions
1 1/2 tspgarlic powder
2-3 tspMoroccan spice
1/8 tspCayenne
1 canchopped tomatoes
1carrot sliced
1/2 cupsliced mushrooms optional
1celery sliced
1 cupsliced pork
1 cupChickpeas
1 cupSplit red lentils
1/2 cupquinoa
6 cupschicken stock

Saved

Steps

20 minutes

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