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Instant Pot Mediterranean Chickpea and Spinach Stew

Name: Instant Pot Mediterranean Chickpea and Spinach Stew
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: Mediterranean-Inspired
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 3 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon ground coriander; 1/4 teaspoon crushed red pepper flakes (optional); 1 (14-ounce) can diced tomatoes; 1 (15-ounce) can chickpeas, drained and rinsed; 3 cups fresh spinach, roughly chopped; 2 cups vegetable broth; Juice of 1 lemon; Salt and freshly ground black pepper, to taste; 2 tablespoons chopped fresh parsley (for garnish)

By PanPotPlates Editorial TeamPublished May 1, 2026 | Updated May 12, 2026

Mediterranean-Inspired 25 mins instantpotonepoteasyquickglutenfreedairyfreeflavorfulbudget-friendlymealprep

Instant Pot Mediterranean Chickpea and Spinach Stew is a practical PanPotPlates recipe built for dependable weeknight cooking.

Prep 10 min

Cook 15 min

Total 25 min

Servings 6

Difficulty easy

Cuisine Mediterranean-Inspired

Ingredients

Servings 6

1 tablespoon olive oil
1 medium onion, diced
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes (optional)
1 (14-ounce) can diced tomatoes
1 (15-ounce) can chickpeas, drained and rinsed
3 cups fresh spinach, roughly chopped
2 cups vegetable broth
Juice of 1 lemon
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley (for garnish)

Ingredients for Instant Pot Mediterranean Chickpea and Spinach Stew

Instructions

Turn on the Instant Pot and select the 'Sauté' function. Heat the olive oil.
Add the diced onion and cook, stirring frequently, until translucent, about 3-4 minutes.
Stir in the minced garlic, cumin, smoked paprika, coriander, and crushed red pepper flakes if using. Sauté for about 1 minute until fragrant.
Pour in the diced tomatoes, chickpeas, and vegetable broth. Stir to combine.
Secure the Instant Pot lid and set the valve to 'Sealing.' Cook on 'Manual' or 'Pressure Cook' high pressure for 8 minutes.
When cooking time ends, perform a quick release by carefully switching the valve to 'Venting.' Once pressure is fully released, open the lid.
Stir in the chopped spinach and lemon juice until the spinach wilts, about 2 minutes.
Season with salt and freshly ground black pepper to taste.
Serve the stew hot, garnished with chopped fresh parsley.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.