Step 1

Press the Sauté button on the Instant Pot.

Step 2

When the display reads “Hot” add the olive oil.

Step 3

Add the onions and stir, cooking until translucent.

Step 4

Add the garlic and stir, cooking for a minute or so, being careful not to burn it.

Step 5

Add in the cinnamon, cumin, paprika, and cayenne pepper. Stir and cook for a minute.

Step 6

Stir in the can of diced tomatoes, juice and all.

Step 7

Add the carrots, chickpeas and broth. Stir.

Step 8

Add the pepper, salt, and sugar, stir.

Step 9

Place the lid on the pressure cooker and lock it in place, setting the steam release knob to the Sealing position.

Step 10

Press the Keep Warm/Cancel button to cancel the Sauté mode.

Step 11

Press the Pressure Cook/Manual button and then the + or - button to choose 7 minutes. The pot may take 10 minutes or so to come to pressure.

Step 12

When the cooking cycle ends, let the IP go into Natural Release phase by letting it sit undisturbed for 15 minutes.

Step 13

Turn off the pot and manually release the remaining pressure. When the pin in the lid drops, and it is safe to remove the lid, do so carefully, facing it away from your face.

Step 14

Stir the stew and give it a taste. Adjust salt if desired.

Step 15

Using a potato masher, mash up most of the stew, but leave some of the chickpeas whole. This gives the stew wonderful texture.

Step 16

Add the baby spinach to the stew and gently stir it in. It will wilt nicely.

Step 17

Serve immediately.