Ingredients
- 1 bunch Swiss chard, sliced into ribbons (4 to 6 cups)
- 3 cups water
- 1 cup chopped yellow onions
- 1 cup chopped celery
- ½ cup chopped carrot
- 1 (15.5-ounce) can chickpeas, undrained
- 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
- 3 tablespoons tomato paste
- 2 tablespoons minced garlic
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
How to Make It
- In the Instant Pot, combine the Swiss chard, water, onions, celery, carrot, chickpeas and their liquid, tomatoes and their juices, tomato paste, garlic, olive oil, cumin, salt, pepper, paprika, and cinnamon.
- Secure the lid on the pot. Close the pressure-release valve. Select manual and set the pot at high pressure for 10 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
- Stir well before serving. Add additional water as needed to reach desired consistency.
