For my birthday this year, I asked for an Instant Pot! I’ve been hearing about them for a while, but it wasn’t until my oven broke a few weeks ago that I finally gave one a shot.
I decided to give my Chickpea Lentil Stew a shot in the Instant Pot, and it turned out great! This Chickpea Lentil Stew is wonderful because it is so packed full of nutrients, such as iron and vitamin A. It also has a whole 19g of fiber and 19g protein! So it should keep you feeling full and satisfied after your meal.
The stew can actually be enjoyed both hot or cold, as well. If you drain off some of the liquid, you can store it in a Tupperware and take to work or school as a more lentil-salad type. Which is nice if you ever don’t have access to a microwave to heat it up.
Before these winter months come to a close, I’m excited to give a few more stew and soup recipes a try with my pressure cooker!
Instant Pot Chickpea Lentil Stew
- 1c (180g) dry lentils
- 1 can (1 3/4c) cooked chickpeas
- 3c raw kale
- 2 1/2 c (340g) butternut squash, cubed
- 3c low sodium vegetable broth
- 1/2 tsp dried thyme
- 1/4 tsp dried oregano
- 1/4 tsp cumin
- salt and pepper to taste
Add lentils and butternut squash to instant pot. Stir in spices. Cover with washed kale and vegetable broth. Set instant pot to pressure cook for 15 minutes. Once finished, vent the steam. Remove lid and add drained chickpeas. Stir to combine all ingredients.