Step 1

Select the Saute function and pre-heat the Instant Pot.

Step 2

Add oil to the pre-heated inner pot of Instant Pot and allow it to heat up.

Step 3

Stir in onions, and saute till soft, about 1 minute.

Step 4

Stir in garlic and ginger. Press Cancel. The spices in the next step will cook in residual heat.

Step 5

Add salt, black pepper, coriander, cumin, turmeric, and cayenne pepper, stirring until fragrant about 15 to 30 seconds. *

Step 6

Deglaze with a couple of tablespoons of broth. Stir to remove any brown bits. There should be nothing stuck to the bottom of the inner pot.

Step 7

Once deglazed, stir in remaining broth.

Step 8

Add butternut squash, carrots, and preserved lemons. Stir to combine.

Step 9

Add tomatoes, but don’t stir; push down with a spatula to immerse in the broth.

Step 10

Close the lid and pressure cook on High Pressure for 6 minutes.

Step 11

Do a Quick Release (QR) of pressure. [Read More: The Different Pressure Release Methods]

Step 12

Press Cancel and open the Instant Pot lid.

Step 13

Stir in chickpeas, saffron, and cream (if using); heat through on Saute mode.

Step 14

Garnish with cilantro.

Step 15

Serve with couscous or crunchy bread.