Instant Pot Zucchini and Chickpea Stew

Looking for a low-carb satisfying meal? Try this warm and nourishing zucchini and chickpea stew made using an instant pot.


Prep Time: 15 mins
Cook Time: 30 mins
Yields: 4


  • 1 tablespoon olive oil 
  • 3 carrots, roughly chopped 
  • 1 cup chopped celery
  • 1 small sweet potato, cubed
  • 1 large zucchini, cubed
  • 1 red capsicum, deseeded and chopped
  • 4 tomatoes, chopped
  • 1 tablespoon tomato paste
  • 1/2 cup vegetable broth/water
  • 1 can organic no salt added chickpeas 
  • salt and pepper, to taste


  1. Turn Instant Pot on to “Sauté” and choose the “Normal” heat level. Add olive oil and all the vegetables. Cook, stirring occasionally, until the vegetables are slightly brown, about 10 minutes.
  2. Add in tomato paste, stock and chickpeas, stir to combine. Close the lid on your Instant Pot and turn it on to Pressure Cook for 40 minutes. 
  3. Serve the stew warm with steamed rice or grains of your choice and enjoy! 

Nutrition Facts

Per serving:  177 KCALS | 4.7G FAT | 0.6G SAT FAT | 30.3G CARBS | 6.7G SUGAR | 7.3G FIBRE | 6.1G PROTEIN      

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