Instant Pot Chickpea and Squash Stew

Instant Pot Chickpea and Squash Stew
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What Started it all:
Chickpeas, Squash, nuts (almonds, walnuts), instant pot


  • 2 cups chickpeas, soaked overnight
  • 1 medium-sized squash, peeled and diced
  • 1/2 cup mixed nuts (almonds, walnuts), chopped
  • 4 cups vegetable broth
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley for garnish


  1. In the instant pot, sauté the diced onion and minced garlic until fragrant.
  2. Add the soaked chickpeas, diced squash, mixed nuts, cumin, paprika, and vegetable broth to the instant pot.
  3. Close the instant pot lid and set it to high pressure for 25 minutes.
  4. Once the cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully do a quick release.
  5. Season the stew with salt and pepper to taste.
  6. Serve the stew hot, garnished with fresh parsley.

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