Calabaza squash and garbanzo stew. Vegetarian stew made in the Instant Pot®. You will love it so much that shortly after your bowl is filled it will be gonzo! Eat with a side of buttered bread for dipping.

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Recipe Summary

prep:
30 mins
cook:
50 mins
additional:
10 mins
total:
1 hr 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil. Saute onion, bell peppers, and garlic in the hot oil until soft, about 5 minutes. Add calabaza, potato, and tomato. Pour in water; stir in paprika and ginger.

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  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes.

  • Scoop out approximately 1 cup of the solids and process in a food processor or mash. Mix back into the cooker to thicken the stew. Serve hot and garnish with parsley.

Cook's Note:

You can use chicken broth instead of water, sweet potato instead of a regular potato, and raw pumpkin instead of calabaza.

Nutrition Facts

160 calories; protein 5.2g; carbohydrates 29g; fat 3.3g; sodium 257mg. Full Nutrition
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