Instant Pot White Bean and Carrot Tagine

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recipe by Coco Morante

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
  • Calories icon
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:

recipe updated May 7, 2020


  • Onion icon
    1 (140g)
  • Garlic clove icon
    Garlic clove
  • Carrot icon
    2 (100g)
  • Celery stalk icon
    Celery stalk
    4 (180g)
  • Garlic clove icon
    Garlic clove
  • Onion icon
    1 (140g)
  • Carrot icon
    8 (400g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    1 tbsp (15ml)
  • Sea salt icon
    Sea salt
    2 tsp (13g)
  • Tomato paste icon
    Tomato paste
    3 tbsp (49g)
  • Nutritional yeast icon
    Nutritional yeast
    2 tbsp (10g)
  • Water icon
    8 cups (1920ml)
  • Black peppercorns icon
    Black peppercorns
    1 tsp (2g)
  • Bay leaves icon
    Bay leaves
  • Flat-leaf parsley icon
    Flat-leaf parsley
    ¼ cup
  • Extra virgin olive oil icon
    Extra virgin olive oil
    ¼ cup (60ml)
  • Ras el hanout icon
    Ras el hanout
    1.5 tbsp (22g)
  • Great northern beans icon
    Great northern beans
    2.5 cups (655g)
  • Lemon juice icon
    Lemon juice
    1 tbsp (13g)
  • Mint icon
    2 tbsp (3g)


  • 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. Cancel - Sauté
  10. Close and lock the lid and turn the steam release handle to Sealing
  11. Pressure cook - Soup, High, 10 min
  12. Cancel - Keep warm
  13. Natural release - 30 min
  14. Strain broth into airtight container
  15. Let cool until room temperature
  16. Heat - Sauté, Normal
  17. Add extra virgin olive oil and garlic clove to the inner pot
  18. Sauté until light golden - approx 2 min
  19. Add onion to the inner pot
  20. Sauté until lightly browned - approx 5 min
  21. Stir broth into inner pot
  22. Deglaze with a wooden spoon
  23. Add carrot, ras el hanout, sea salt and great northern beans to the inner pot
  24. Stir until combined
  25. Cancel - Sauté
  26. Close and lock the lid and turn the steam release handle to Sealing
  27. Pressure cook - Bean, High, 30 min
  28. Natural release
  29. Stir tomato paste and lemon juice into the inner pot
  30. Season to taste
  31. Serve
  32. Garnish with mint
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