Vegetable Tagine in the Instant Pot
Prep time
Cook time
Total time
After our team had the opportunity to travel to the Sahara desert and learn how to make a traditional vegetable tagine, we just had to recreate this recipe in the Instant Pot. A traditional vegetable tagine takes about one hour to cook which is great while you’re relaxing in the desert. For our hectic lives, the Instant Pot puts this traditional Moroccan dish on your table in less than half an hour from start to finish. This dish is loaded with so much nutrition thanks to all of the vegetables and healthy olive oil, not to mention it is vegan! A very special thank you to Amine at the Pullman Hotel in Marrakech for the deliciously fragrant olive oil which is cultivated on their property.
Serves: 4-6
  1. Turn on the Instant Pot to SAUTE mode
  2. Add olive oil to the pot AFTER the display reads “HOT”
  3. Add in the onions and allow to saute for 2 mins with the glass lid covering the pot
  4. Add in the tomatoes, ginger and garlic
  5. Allow to saute for 2 more minutes with the glass lid covering the pot
  6. Press CANCEL on the Instant Pot
  7. Layer the potatoes on top of the onion/tomato mixture to form one solid layer
  8. Layer the carrots on top of the potatoes
  9. Add in the green beans next to the carrots
  10. Place the zucchini on top of the carrots and green beans
  11. Place the eggplant on top of the zucchini
  12. Sprinkle the green peas on top of the eggplant
  13. Sprinkle the turmeric, salt, cumin and black pepper over the vegetables
  14. Add half of the cilantro on top of the spices
  15. Add in the water over the spices, allowing them to trickle down over the vegetables
  16. Add in 2 tablespoons of olive oil on top of the water
  17. Close and lock the lid on the Instant Pot
  18. Turn the vent to sealing to prevent steam from escaping
  19. Press MANUAL on the Instant Pot (high pressure)
  20. Set timer to 8 minutes
  21. Once the timer goes off, allow the pressure to naturally release (NPR) for 5 mins
  22. After 5 minutes, turn the vent on top of the lid to venting to release any residual steam
  23. Press CANCEL on the Instant Pot
  24. Carefully open the lid
  25. Gently remove the vegetables on to your serving dish-be careful as they will be very soft
  26. Garnish with the remaining cilantro and extra olive oil if you would like
  27. Enjoy!
Serving suggestion
Serve with warm pita bread, moroccan bread, rice or couscous.
Serve with harissa on the side for a spicy kick.

Vegan: This dish is completely vegan.
No onion/no garlic variation: Omit the onions and garlic. You can add additional vegetables such as bell peppers.
Recipe by Instapottin' With Poonam at