Pressure Cooker Moroccan Spiced Soup
This Pressure Cooker Moroccan Spiced Soup is delicious, healthy, and a breeze to make in your Pressure Cooker.
Servings 6 servings
- 2 Tablespoon Vegetable Oil
- 1 lb lamb cut into 1-inch chunks
- 1 onion finely sliced
- 1 Tablespoon minced garlic
- 2 teaspoon ground cumin
- 2 teaspoon paprika
- 1 ½ teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon allspice
- 3 cups chicken broth
- 1 15oz can chickpeas drained and rinsed
- 1 15oz can diced tomatoes
- 8 oz spinach
- Salt and pepper to taste
Press Sauté on your Pressure Cooker. Once Hot, add your vegetable oil. Then add your lamb meat and cook until browned, about 4 minutes.
Add onion and garlic and stir until the onion has softened, about 3 minutes.
Add cumin, paprika, ginger, cinnamon, allspice and stir for about 1 minute.
Add chicken broth and use a wooden spoon to ensure that all brown bits are removed from the bottom of the pressure cooker. Add chickpeas and diced tomatoes. Do not stir.
Cover Pressure Cooker and cook on high pressure for 20 minutes. Once pressure cooking cycle is complete, allow soup to natural release for 10 minutes, then quick release the remaining pressure.
Stir in spinach and salt and pepper to desired taste.
Have fun with the spices. Taste and adjust to your preference.
You can omit the lamb if you want to make it Vegetarian or Vegan.
Calories: 283kcal | Carbohydrates: 5g | Protein: 14g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 55mg | Sodium: 508mg | Potassium: 534mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3930IU | Vitamin C: 20.6mg | Calcium: 75mg | Iron: 3.2mg