Instant Pot Chickpea Stew

Instructions

1. 1

   **Sauté the Aromatics**: Turn on the Instant Pot and set to 'Sauté'. Add a drizzle of olive oil. Once hot, add chopped onions, garlic, jalapenos, green bell pepper, carrots, and celery. Sauté for about 5-7 minutes until the onions are translucent.

2. 2

   **Add the Rest of the Ingredients**: Stir in the chickpeas, diced tomatoes, crushed tomatoes, tomato sauce, broth, cumin, salt, and pepper. Mix well to combine.

3. 3

   **Pressure Cook**: Seal the Instant Pot lid and set it to cook on high pressure for 15 minutes. If using dry chickpeas, you might want to cook them for 30 minutes instead.

4. 4

   **Release the Pressure**: Once the timer goes off, let the pressure release naturally for 10 minutes, then perform a quick release to let out the remaining steam.

5. 5

   **Final Touches**: Carefully open the lid. Stir the stew to combine all ingredients well. Add a splash of lime juice if desired, and adjust seasoning to taste.

6. 6

   **Serve**: Ladle the warm stew into bowls and enjoy! This stew can be served plain or with crusty bread on the side, and it's even better the next day.