Instant Pot Sourdough Harira Soup

Name: Instant Pot Sourdough Harira Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 2 tablespoon (30 ml) olive oil; 1 large (300 g) large yellow onion, diced into ½-inch pieces; 4 cloves (20 g) garlic cloves, minced; 1 tablespoon (10 g) fresh ginger, peeled and finely grated; 1 teaspoon (2½ g) ground turmeric; 2 teaspoon (4 g) ground cumin; ½ teaspoon (1 g) ground cinnamon; 2 tablespoon (30 g) tomato paste; 1 can (14.5 oz) (410 g) canned diced tomatoes, with juice; 6 cup (1440 ml) vegetable broth; 1 cup (200 g) dried brown or green lentils, rinsed; 2 cans (15 oz each) (850 g) canned chickpeas, drained and rinsed; 2 cup (100 g) sourdough bread, torn into bite-sized (about ½-inch) pieces; kosher salt, to taste; black pepper, to taste, freshly ground; fresh cilantro, roughly chopped (optional); ½ lemon (50 g) lemon, juiced (optional)

From the MyKitchenBank Kitchen

A warming Moroccan harira soup enriched with tender lentils, chickpeas, and aromatic spices, with torn sourdough bread stirred in to create a naturally thickened, comforting bowl. Made effortlessly in the Instant Pot, this vegan-friendly soup develops deeper flavors overnight, making it ideal for make-ahead meals.

Prep: 15 min
Cook: 30 min
Wait: 10 min
Total: 55 min
Makes: 6 servings, about 10 cups

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Ingredients

6 servings

2 tablespoon (30 ml) olive oil
1 large (300 g) large yellow onion, diced into ½-inch pieces
4 cloves (20 g) garlic cloves, minced
1 tablespoon (10 g) fresh ginger, peeled and finely grated
1 teaspoon (2.5 g) ground turmeric
2 teaspoon (4 g) ground cumin
½ teaspoon (1 g) ground cinnamon
2 tablespoon (30 g) tomato paste
1 can (14.5 oz) (410 g) canned diced tomatoes, with juice
6 cup (1440 ml) vegetable broth
1 cup (200 g) dried brown or green lentils, rinsed
2 cans (15 oz each) (850 g) canned chickpeas, drained and rinsed
2 cup (100 g) sourdough bread, torn into bite-sized (about ½-inch) pieces
kosher salt, to taste
black pepper, to taste, freshly ground
fresh cilantro, roughly chopped (optional)
½ lemon (50 g) lemon, juiced (optional)

Equipment (6)

Instant Pot (6-quart)
Cutting board
Chef's knife
Measuring cups and spoons
Wooden spoon or silicone spatula
Large ladle for serving

Steps

Before you start

Tear sourdough bread into bite-sized pieces (roughly ½-inch) and set aside to cool slightly
Drain and rinse both cans of chickpeas under cold water
Rinse dried lentils and set aside
Mince garlic, dice onion, and grate fresh ginger

1
Sauté aromatics
- Set the Instant Pot to sauté mode on medium-high heat.
- Once hot, add the 2 tablespoons olive oil.
- When the oil shimmers, add the diced onion and cook, stirring occasionally, for 3–4 minutes until softened and beginning to turn translucent.
- Add the minced garlic and grated ginger, and cook for 1 minute more, stirring constantly, until very fragrant.
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Ready when: Onion is translucent; garlic and ginger are fragrant
2
Bloom spices and paste
- Add the turmeric, cumin, and cinnamon.
- Stir constantly for 1 minute, letting the spices release their oils and become deeply fragrant.
- Add the tomato paste and stir continuously for another minute, allowing it to darken slightly and deepen in flavor.
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Ready when: Spices smell very aromatic; tomato paste darkens slightly
Tip: Toasting the spices blooms their flavors and prevents them from tasting raw.
3
Deglaze and add stock
- Pour in all 6 cups of vegetable broth, scraping the bottom of the pot firmly with a wooden spoon to release any browned bits stuck to the base.
- Add the canned diced tomatoes with their juice, and stir well to combine.
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Ready when: Liquid is incorporated and pot bottom is clean
4
Add lentils and chickpeas
- Stir in the rinsed lentils and drained chickpeas, making sure they are evenly distributed in the broth.
- Press the sauté mode button to cancel it and ensure the pot is ready for pressure cooking.
5
Pressure cook the soup
- Place the lid on the Instant Pot and lock it into place.
- Set to high pressure and cook for 15 minutes.
- When the timer beeps, allow the pressure to release naturally for 10 minutes (do not force it open), then carefully open the pressure valve to quick-release any remaining steam.
- Tilt the valve away from your face to avoid the steam.
- The lentils and chickpeas should be completely tender.
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Ready when: Lentils are completely soft; chickpeas are tender throughout
Tip: Natural pressure release prevents the lentils from becoming mushy and blown apart.
6
Incorporate sourdough bread
- Press the sauté button again to return to sauté mode on medium heat.
- Stir in all 2 cups of torn sourdough bread pieces.
- Simmer for 5 minutes, stirring occasionally and gently breaking apart some larger pieces as you stir.
- The bread will soften and partially dissolve, thickening the soup naturally while adding rich sourdough flavor and a pleasant tang.
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Ready when: Bread pieces are soft; soup is noticeably thicker
Tip: Gentle stirring keeps some bread texture in the soup—avoid over-stirring or it becomes too smooth and loses character.
7
Season and serve
- Press sauté to cancel the mode.
- Taste the soup and add kosher salt and freshly ground black pepper to your preference.
- If desired, stir in the juice from half a lemon for brightness.
- Ladle the soup into bowls and top each serving with fresh cilantro if using.
- Serve hot with extra bread on the side if desired.

Good to know

Tips

Don't skip the natural pressure release—forcing the pressure to drop quickly risks making the lentils mushy and destroying their texture.
This soup tastes even better the next day as the flavors deepen and meld together. Make it a day ahead if you have time; it's perfect for meal prep.
Use slightly stale sourdough bread (a day or two old) rather than fresh bread—it holds its shape better in the soup and has more developed flavor.
For a spicier version, add a generous pinch of cayenne pepper or 1 teaspoon of harissa paste when blooming the spices in step 2.

Make ahead

The soup can be prepared completely up to 4 days ahead and stored covered in the refrigerator. You can also freeze it for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then warm gently on the stovetop over medium heat, stirring occasionally, about 10 minutes, adding a splash of broth if needed to reach desired consistency. Alternatively, reheat in the Instant Pot using sauté mode.

Storage & reheating

Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months (thaw overnight before reheating). Do not store at room temperature due to the beans and vegetables.

Substitutions

vegetable broth → Chicken broth. Adds deeper, more savory depth; the soup will no longer be vegan.
dried brown or green lentils → Red lentils. Cook faster and create a creamier texture; reduce high-pressure cooking time to 10 minutes and stir frequently after cooking.
canned chickpeas → Dried chickpeas, soaked overnight (1 cup dry yields about 3 cups cooked). Offers superior texture control; increase high-pressure cooking time to 20 minutes and check for tenderness.
sourdough bread → Crusty artisan bread, country white bread, or semolina bread. Provides similar thickening action; sourdough's distinctive tang and depth are hard to replicate, but any hearty bread works.