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.
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Servings 3
Ingredients
- 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
Instructions
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.