Instant Pot Chicken Chickpea and Harissa Soup

Name: Instant Pot Chicken Chickpea and Harissa Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 1½ lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces, patted dry; 1 large (200 g) yellow onion, diced into ½-inch pieces; 3 (300 g) medium carrots, cut into ½-inch thick rounds; 4 (20 g) garlic cloves, minced; 2½ tbsp (45 g) harissa paste; 1 can (14.5 oz) (410 g) canned diced tomatoes (with juice); 1½ can (15 oz each) (750 g) canned chickpeas, drained and rinsed; 4 cups (960 ml) low-sodium chicken broth; 2 tbsp (30 ml) olive oil; 1 tsp (5 g) ground cumin; ½ tsp (2 g) ground coriander; to taste kosher salt; to taste black pepper; ½ cup (15 g) fresh cilantro, roughly chopped; 1 (100 g) lemon, cut into wedges

From the MyKitchenBank Kitchen

A warming North African-inspired soup combining tender chicken, creamy chickpeas, and the complex heat of harissa paste, all made effortless in an Instant Pot. Finished with fresh cilantro and a squeeze of lemon for brightness, this one-pot meal is both hearty and balanced.

Prep: 15 min
Cook: 25 min
Wait: 10 min
Total: 50 min
Makes: 6 servings (about 10 cups total)

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Ingredients

6 servings

1½ lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces, patted dry
1 large (200 g) yellow onion, diced into ½-inch pieces
3 (300 g) medium carrots, cut into ½-inch thick rounds
4 (20 g) garlic cloves, minced
2½ tbsp (45 g) harissa paste
1 can (14.5 oz) (410 g) canned diced tomatoes (with juice)
1½ can (15 oz each) (750 g) canned chickpeas, drained and rinsed
4 cups (960 ml) low-sodium chicken broth
2 tbsp (30 ml) olive oil
1 tsp (5 g) ground cumin
½ tsp (2 g) ground coriander
to taste kosher salt
to taste black pepper
½ cup (15 g) fresh cilantro, roughly chopped
1 (100 g) lemon, cut into wedges

Equipment (4)

6-quart (6 L) Instant Pot or similar electric pressure cooker
Knife for cutting vegetables
Wooden spoon for stirring
Meat thermometer (optional, for checking chicken doneness)

Steps

Before you start

Pat the chicken dry to help it brown better
Measure all ingredients before starting (mise en place)
Have a kitchen towel or oven mitt ready for the hot pot lid
If using canned chickpeas, drain and rinse them well

1
Sauté aromatics and chicken
- Turn the Instant Pot to the sauté setting (medium heat).
- Once hot, add 2 tbsp (30 ml) olive oil.
- Working in batches to avoid overcrowding, brown the 1.5 lb (680 g) chicken pieces on all sides, about 3–4 minutes total.
- Set the browned chicken aside on a plate.
- This step adds depth to the soup.
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Ready when: Chicken is golden brown on the surface
Tip: Don't overcrowd the pot—let pieces develop a crust. If needed, brown in two batches.
2
Build the aromatic base
- In the same pot, add the diced onion and carrot.
- Stir with a wooden spoon for 2 minutes, scraping up any brown bits stuck to the bottom.
- Add the minced garlic and cook for another minute until fragrant.
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Ready when: Garlic is fragrant and onion is translucent
Tip: Scraping the bottom releases fond (stuck-on bits) that boost flavor.
3
Add spices and harissa
- Stir in the ground cumin (1 tsp), ground coriander (0.5 tsp), and harissa paste (2.5 tbsp / 45 g).
- Cook for 1 minute, stirring constantly so the spices bloom and the harissa becomes fragrant without sticking.
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Ready when: Spices are fragrant and harissa is heated through
Tip: Blooming the spices in oil releases their volatile oils for maximum flavor.
4
Combine ingredients for pressure cooking
- Add the canned diced tomatoes with juice (1 can, 14.5 oz / 410 g), the drained chickpeas (1.5 cans, 750 g), the chicken broth (4 cups / 960 ml), and the reserved browned chicken.
- Stir well, making sure to deglaze the bottom of the pot completely and break up any stuck bits.
- The liquid should cover most of the solids.
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Ready when: No brown bits stuck to the pot bottom; mixture is well combined
Tip: Leave a 1-inch clearance from the top of the pot to prevent overflow.
5
Pressure cook the soup
- Turn off sauté mode and seal the pot.
- Set the Instant Pot to high pressure for 10 minutes.
- The pot will take 3–4 minutes to build pressure before cooking begins.
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Ready when: Instant Pot beeps; pressure is finished and chicken shreds easily with a fork
Tip: Don't rush the pressure release—natural release allows flavors to meld.
6
Release pressure naturally
- When the Instant Pot beeps, let it sit undisturbed for 10 minutes to release pressure naturally.
- After 10 minutes, carefully turn the pressure valve to the venting position to release any remaining steam.
- Open the pot slowly using a kitchen towel to protect your hands from the steam.
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Ready when: No steam or pressure remains; lid opens freely
Tip: Never force the lid open if pressure remains—you could burn yourself or the soup could splatter.
7
Season and adjust
- Taste the soup and season with kosher salt and black pepper to your liking.
- The harissa provides heat; if you prefer more spice, stir in an extra ½ tsp harissa.
- If you prefer less heat, add a splash of broth or a dollop of plain yogurt to cool it down.
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Ready when: Soup tastes balanced—neither too salty nor too bland, with heat to your preference
Tip: Harissa strength varies by brand, so taste before adding more.
8
Finish with cilantro and lemon
- Ladle the soup into bowls.
- Garnish each serving with a generous pinch of fresh chopped cilantro (about 1 tbsp per bowl).
- Serve with lemon wedges on the side so diners can squeeze juice to taste for brightness and acidity.
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Ready when: Soup is hot, garnished, and ready to serve
Tip: Fresh cilantro and lemon juice are essential—they brighten the rich, spiced soup considerably.

Good to know

Tips

Harissa paste varies in heat level across brands—start with 2 tbsp and taste before adding more. Some brands are intensely spicy, others more mild and fruity.
For extra creaminess without dairy, stir in a spoonful of tahini or Greek yogurt at the end, or drizzle each bowl with a touch of olive oil.
Serve with warm flatbread, couscous, or rice on the side to soak up the flavorful broth.
This soup is perfect for batch cooking: the recipe doubles well in a 10-quart Instant Pot, making it ideal for meal prep or freezing in portions.

Make ahead

Prepare the onion, carrot, and garlic up to 1 day ahead; store in separate containers in the fridge. The fully cooked soup keeps for up to 3 days in the fridge and freezes beautifully for up to 2 months (thaw in the fridge and reheat gently on the stovetop).

Storage & reheating

Refrigerate in an airtight container for up to 3 days. Freeze in freezer-safe containers or bags for up to 2 months. To reheat from frozen or chilled, thaw in the fridge overnight and warm gently on the stovetop over medium heat, stirring occasionally, until hot. Add fresh cilantro and lemon juice just before serving, as they can fade or turn bitter if reheated.

Substitutions

boneless, skinless chicken thighs → chicken breasts, cut into ¾-inch pieces. Reduce pressure-cooking time to 8 minutes if using breasts; they cook faster and can dry out if overcooked. Thighs are more forgiving and stay moist.
harissa paste → 1.5 tbsp (22 g) tomato paste + 1 tsp sambal oelek or hot sauce. Creates a similar depth with adjustable heat. Blend the paste and hot sauce together before adding to the pot.
canned chickpeas, drained and rinsed → white beans (cannellini) or butter beans, drained and rinsed. These are creamier and milder; they still absorb the harissa and spices beautifully.
fresh cilantro → flat-leaf parsley or mint. Parsley is earthier; mint adds brightness differently. Both work well, though cilantro is more authentic to North African cuisine.