This is a straightforward Instant Pot stew built around chickpeas and quinoa, finished with lemon for a bit of brightness. It’s quick to put together, cooks with minimal effort, and works well as a single‑pot meal. The texture comes out naturally creamy without needing much adjustment, and it’s easy to scale depending on how many portions you want.
Why this recipe works
- One‑pot meal with minimal prep
- Balanced combination of grains, legumes, and vegetables
- Creamy texture without dairy
- Quick pressure cook time
Instant Pot Creamy Lemon Garlic Chickpea & Quinoa Stew
A creamy chickpea and quinoa stew made in the Instant Pot, finished with garlic and lemon for a simple, balanced meal.
- 185 g quinoa (rinsed well)
- 1 × 400 g can chickpeas
- drained and rinsed ~240 g
- 480 ml vegetable broth
- 240 ml unsweetened almond milk
- 1 small onion (≈100–120 g, chopped)
- 3 cloves garlic (minced)
- 1 medium cougette (≈180–200 g, chopped)
- 1 2 tbsp nutritional yeast (optional)
- 2 handfuls spinach (≈60–80 g)
- 1 tbsp olive oil (15 ml)
- Juice of 1 lemon (≈30 ml)
- 1 tsp dried thyme
- Salt and black pepper (to taste)
Sauté aromatics
- Set the Instant Pot to sauté mode.
- Add olive oil, onion, and garlic.
- Cook for 2–3 minutes until softened (not browned).
Build the stew
- Add quinoa, chickpeas, zucchini, thyme, vegetable broth, almond milk, and nutritional yeast (if using).
- Stir well to combine.
Pressure cook
- Seal the lid and cook on High Pressure for 2 minutes.
- Allow 10 minutes natural release, then release remaining pressure.
Finish
- Open the lid and stir thoroughly.
- Add spinach — it will wilt immediately.
- Stir in lemon juice.
- Season with salt and black pepper, then mix until creamy.
Variations & substitutions
- Use less quinoa for a lighter version
- Add extra greens for more bulk
- Swap courgette for another soft vegetable
Storage & leftovers
Keeps for up to 4 days in the fridge. The stew thickens as it sits – add a splash of water when reheating. Freezes without issue.