Instant Pot Harira (Moroccan Chickpea and Lentil Soup)

Moroccan cuisine is renowned for its aromatic spices and rich flavors, and Harira, a traditional Moroccan soup, perfectly encapsulates this culinary tradition.

Harira combines the heartiness of lentils and chickpeas with a medley of fragrant spices.

By utilizing the Instant Pot, we’ve adapted this classic dish into a quicker, more convenient version without sacrificing its authentic essence.

This Instant Pot Harira captures the warmth and vibrancy of Moroccan cooking. Just as this Moroccan Baked Chicken Thighs With Broccoli does.

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With its blend of spices and hearty ingredients, it’s sure to become a favorite in your kitchen.

If you’re looking for a nourishing flavorful comfort food, this recipe delivers.

Instant Pot Harira – Moroccan Chickpea and Lentil Soup

1 tablespoon oil

1 onion, diced

3 stalks celery, diced, plus celery leaves, chopped

4 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground turmeric

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

1 (15-ounce) can crushed tomatoes

1 tablespoon harissa, plus more for serving

4 cups vegetable stock or water

1 cup fresh cilantro, chopped, divided

1 cup lentils

1 (15-ounce) can chickpeas, drained

Kosher salt, to taste

Lemon wedges, to serve

Greek yogurt and toasted almonds, to top (optional)

Set the Instant Pot to ‘Sauté’ mode and add the oil.

When the oil is hot, add the diced onion and celery. Cook, stirring occasionally, until softened, about 5 minutes.

Add the garlic, cumin, turmeric, cinnamon, and ginger. Sauté for another minute until fragrant.

Pour in the crushed tomatoes, celery leaves, harissa, and half of the cilantro. Stir to combine.

Add the 4 cups of vegetable stock or water, lentils, and chickpeas. Season generously with kosher salt to taste.

Lock the lid of the Instant Pot and set it to ‘Sealing’. Set the Instant Pot to ‘Pressure Cook’ on high pressure for 15 minutes.

Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.

Carefully open the lid and stir the soup.

Taste and adjust the seasoning, adding more salt or harissa if needed.

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Mix in the remaining cilantro. Serve warm with lemon wedges. Top with Greek yogurt and toasted almonds.

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Try These Moroccan Favorites

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