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pressure cooker moroccan spiced soup in a bowl

Pressure Cooker Moroccan Spiced Soup

This Pressure Cooker Moroccan Spiced Soup is delicious, healthy, and a breeze to make in your Pressure Cooker.
Course Main Course
Cuisine African
Keyword moroccan spiced soup
Prep Time 15 minutes
Cook Time 20 minutes
rise to pressure and natural release 25 minutes
Total Time 1 hour
Servings 6 servings
Calories 283kcal
Author Tanya


  • 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