Instant Pot White Bean and Carrot Tagine

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recipe by Coco Morante http://www.leftyspoon.com/

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    338
based on 1 ratings

Ras el hanout is one of my favorite spice blends, and it works well in this Moroccan-inspired stew of great Northern beans and soft, silky carrots. Recipes vary for the spice blend (my favorite comes from Oaktown Spice Shop), but it’s always warmly sweet with paprika, cinnamon, and at least a hint of heat. Serve the tagine over couscous or with flatbread on the side. Low-sodium vegetable broth Makes about 2 Quarts This broth contains a fairly low level of sodium. It is comparable to store-bought low-sodium vegetable broth, low-sodium bouillon, and reduced-sodium Better Than Bouillon. If you use a full-sodium, store-bought broth in the recipes in this book, you may need to reduce the amount of salt and/or other salty ingredients.

Inspired by: https://recipes.instantpot.com/recipe/white-bean-and-carrot-tagine/

recipe updated May 7, 2020

Ingredients

  • Onion icon
    Onion
    1 (about 140 g)
  • Garlic clove icon
    Garlic clove
    4 (about 24 g)
  • Carrot icon
    Carrot
    2 (about 100 g)
  • Celery stalk icon
    Celery stalk
    4 (about 180 g)
  • Garlic clove icon
    Garlic clove
    4 (about 24 g)
  • Onion icon
    Onion
    1 (about 140 g)
  • Carrot icon
    Carrot
    8 (about 400 g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    1 tbsp (about 13.65 g)
  • Sea salt icon
    Sea salt
    1 tsp (about 6.5 g)
  • Tomato paste icon
    Tomato paste
    2 tbsp (about 33 g)
  • Nutritional yeast icon
    Nutritional yeast
    2 tbsp (about 10.2 g)
  • Water icon
    Water
    1 cup (about 240 g)
  • Black peppercorns icon
    Black peppercorns
    1 tsp (about 2.15 g)
  • Bay leaves icon
    Bay leaves
    2 (about 0.4 g)
  • Flat-leaf parsley icon
    Flat-leaf parsley
    85.12 g (about ¼ cup)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    ¼ cup (about 54.6 g)
  • Ras el hanout icon
    Ras el hanout
    1 ½ tbsp (about 22.5 g)
  • Great northern beans icon
    Great northern beans
    2 ½ cups (about 655.02 g)
  • Lemon juice icon
    Lemon juice
    1 tbsp (about 13.5 g)
  • Mint icon
    Mint
    2 tbsp (about 3.3 g)

Tools

  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Airtight container

Step preview

  1. Add extra virgin olive oil to the inner pot
  2. Pre-heat until hot - Sauté, Normal
  3. Add onion, garlic clove, carrot, celery stalk and sea salt to the inner pot
  4. Sauté until lightly browned - approx 10 min
  5. Stir tomato paste and nutritional yeast into the inner pot
  6. Stir water into the inner pot
  7. Deglaze with a wooden spoon
  8. Add black peppercorns, bay leaves, flat-leaf parsley and water to the inner pot
  9. Close and lock the lid and turn the steam release handle to Sealing
  10. Pressure cook - Soup, High, 10 min
  11. Natural release - 30 min
  12. Strain broth into airtight container
  13. Let cool until room temperature
  14. Heat - Sauté, Normal
  15. Add extra virgin olive oil and garlic clove to the inner pot
  16. Sauté until light golden - approx 2 min
  17. Add onion to the inner pot
  18. Sauté until lightly browned - approx 5 min
  19. Stir broth into inner pot
  20. Deglaze with a wooden spoon
  21. Add carrot, ras el hanout, sea salt and great northern beans to the inner pot
  22. Stir until combined
  23. Close and lock the lid and turn the steam release handle to Sealing
  24. Pressure cook - Bean, High, 30 min
  25. Natural release
  26. Stir tomato paste and lemon juice into the inner pot
  27. Season to taste
  28. Serve
  29. Garnish with mint
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