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
Ingredients
- Instant pot
- Glass lid
- 4 tablespoonsolive oil-divided into 2 tablespoons each
- 1 medium onion diced
- 3 roma tomatoes diced
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- 2 medium red potatoes cut into spears
- 2 medium carrots, peeled and cut into spears (eighths)
- 2 zucchini cut into spears (eighths)
- 1 small to medium eggplant cut into spears
- Handful of green beans with ends trimmed
- ½ cup frozen green peas
- ½ cup washed and chopped cilantro
- ½ cup water
- 1 teaspoonturmeric powder
- 1 teaspoonground cumin powder
- 1 tablespoon ground black pepper https://amzn.to/2I0Kpz1
- 1 tablespoon salt (or per taste)
- Harissato serve on the side (optional)
- Pita bread to serve with (optional)
- Couscous to serve with (optional)
Instructions
- Turn on the Instant Pot to SAUTE mode
- Add olive oil to the pot AFTER the display reads “HOT”
- Add in the onions and allow to saute for 2 mins with the glass lid covering the pot
- Add in the tomatoes, ginger and garlic
- Allow to saute for 2 more minutes with the glass lid covering the pot
- Press CANCEL on the Instant Pot
- Layer the potatoes on top of the onion/tomato mixture to form one solid layer
- Layer the carrots on top of the potatoes
- Add in the green beans next to the carrots
- Place the zucchini on top of the carrots and green beans
- Place the eggplant on top of the zucchini
- Sprinkle the green peas on top of the eggplant
- Sprinkle the turmeric, salt, cumin and black pepper over the vegetables
- Add half of the cilantro on top of the spices
- Add in the water over the spices, allowing them to trickle down over the vegetables
- Add in 2 tablespoons of olive oil on top of the water
- Close and lock the lid on the Instant Pot
- Turn the vent to sealing to prevent steam from escaping
- Press MANUAL on the Instant Pot (high pressure)
- Set timer to 8 minutes
- Once the timer goes off, allow the pressure to naturally release (NPR) for 5 mins
- After 5 minutes, turn the vent on top of the lid to venting to release any residual steam
- Press CANCEL on the Instant Pot
- Carefully open the lid
- Gently remove the vegetables on to your serving dish-be careful as they will be very soft
- Garnish with the remaining cilantro and extra olive oil if you would like
- Enjoy!
Notes
Serving suggestion
Serve with warm pita bread, moroccan bread, rice or couscous.
Serve with harissa on the side for a spicy kick.
Variations
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.
Serve with warm pita bread, moroccan bread, rice or couscous.
Serve with harissa on the side for a spicy kick.
Variations
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 https://www.instapottinwithpoonam.com/vegetable-tagine-instant-pot/