When I think of comfort food, I often go back to a pot of beans bubbling away, filling the whole house with that earthy, garlic-kissed aroma. Loubia, the Moroccan stewed white beans, is one of those dishes that manages to feel both rustic and rich at the same time. Making it in the Instant Pot turns this classic into one of those instant pot recipes that saves you time while keeping all the depth of flavor. This loubia recipe is part of the bigger family of Moroccan recipes that remind me why slow, steady cooking has been loved for centuries. Except here, the Instant Pot does the heavy lifting, making it an easy instant pot recipe for days when patience runs short but flavor cravings run high. I love how Moroccan food recipes like this one use humble pantry staples—beans, tomatoes, spices—and transform them into something that feels deeply nourishing. The truth is, Moroccan food has a way of drawing people in without trying too hard. This dish is hearty, loaded with warm spices, and made for sharing. Whether you’re new to Moroccan Food or you’ve grown up with it, this recipe is one of those comfort meals you’ll want to keep coming back to.

1) Key Takeaways
2) Easy Loubia Moroccan Stewed White Beans Recipe
3) Ingredients for Loubia Moroccan Stewed White Beans
4) How to Make Loubia Moroccan Stewed White Beans
5) Tips for Making Loubia Moroccan Stewed White Beans
6) Making Loubia Moroccan Stewed White Beans Ahead of Time
7) Storing Leftover Loubia Moroccan Stewed White Beans
8) Try these Main Course next!
9) Loubia Moroccan Stewed White Beans
10) Nutrition

1) Key Takeaways

Loubia is a hearty Moroccan stewed white bean dish made easily in the Instant Pot.
This recipe uses pantry staples like beans, tomatoes, and spices.
The Instant Pot cuts down cooking time while keeping traditional flavors intact.
Perfect for family dinners, meal prep, or sharing with friends.

2) Easy Loubia Moroccan Stewed White Beans Recipe

I love how recipes like this one remind me that good food doesn’t need to be complicated. The Instant Pot takes what used to be an hours-long simmer and gives us a rich pot of beans in a fraction of the time. It feels like cheating, but in the best way. And let’s be honest, who doesn’t want more flavor with less waiting?

This dish is more than just beans. It’s warm spices mingling with tomatoes, garlic, and olive oil until every bite feels like comfort. That’s the beauty of Moroccan cooking. You start with simple things, yet the results taste layered and soulful.

Whenever I cook this loubia recipe, I think about my grandmother’s slow simmering pot on the stove. The smell was enough to pull every person in the house into the kitchen. Now with the Instant Pot, I get the same aroma in under an hour. It’s magic.

3) Ingredients for Loubia Moroccan Stewed White Beans

White Beans: Use dried beans soaked overnight for the best texture. They soften beautifully in the Instant Pot and absorb all those spices.

Olive Oil: This is the foundation of flavor. A drizzle at the start and a drizzle at the end brings everything together.

Onion: A finely chopped onion adds depth and a slight sweetness once cooked down.

Garlic: Three cloves, minced. It perfumes the stew and balances the tomatoes perfectly.

Tomatoes: Fresh grated or finely chopped, they give body to the stew and a touch of acidity.

Tomato Paste: Just a spoonful enriches the sauce and deepens the flavor.

Spices: Cumin, paprika, ginger, turmeric, and a pinch of cayenne if you like heat. They’re what turn beans into Moroccan food worth craving.

Seasonings: Salt and black pepper for balance. Adjust at the end once the beans are done.

Broth or Water: Four cups to cook the beans until tender. Broth makes the flavor more robust.

Fresh Herbs: Chopped parsley or cilantro for garnish, adding color and freshness at the table.

4) How to Make Loubia Moroccan Stewed White Beans

Step 1. Rinse and drain the beans you soaked overnight. They’re ready for their transformation.

Step 2. Set the Instant Pot to sauté mode. Warm the olive oil, then toss in onions and garlic until they soften and smell irresistible.

Step 3. Stir in the tomatoes, tomato paste, and all those fragrant spices. Let them cook together for a couple minutes.

Step 4. Add the beans and pour in water or broth. Stir everything so the flavors mingle.

Step 5. Lock the Instant Pot lid. Set it on high pressure for 35 minutes and walk away. Let the pot do its magic.

Step 6. Allow a natural release for 10 minutes, then switch to quick release. Open the lid and inhale that aroma.

Step 7. Taste and adjust salt or pepper. Finish with a sprinkle of fresh herbs before serving.

5) Tips for Making Loubia Moroccan Stewed White Beans

Always soak the beans. Even with the Instant Pot, soaking makes them cook evenly and keeps their texture pleasant. I’ve skipped it before, and the beans ended up stubbornly uneven.

Don’t rush the sauté step. That’s where flavor builds. Onions, garlic, and spices need that moment in the hot oil to bloom. It’s tempting to skip, but trust me, it’s worth the three minutes.

Spice it your way. Some days I add extra cumin, others a heavier pinch of cayenne. Make the dish yours. That’s the gift of recipes like this—they’re flexible without losing their soul.

6) Making Loubia Moroccan Stewed White Beans Ahead of Time

This dish is even better the next day. The beans soak up the flavors overnight, and the spices mellow into something deeper. I often make a pot in the evening, then reheat it for lunch the following day. It’s a cook-once, eat-twice gift.

If you want to prep ahead, cook the stew fully and let it cool before storing it in the fridge. Reheat gently on the stove or in the Instant Pot using the sauté setting with a splash of water.

Batch cooking works too. Double the recipe, freeze portions, and future-you will thank present-you on those nights you need dinner fast.

7) Storing Leftover Loubia Moroccan Stewed White Beans

Store leftovers in airtight containers. The beans keep well in the fridge for about five days. That makes them perfect for meal prep or easy lunches during the week.

For longer storage, freeze in portioned containers. They thaw beautifully, and the flavor only deepens after a little time in the freezer. Just don’t forget to label the containers—trust me, mystery beans aren’t as fun as they sound.

When reheating, add a splash of water or broth to loosen the sauce. Heat gently so the beans don’t break apart too much.

8) Try these Main Course next!

9) Loubia Moroccan Stewed White Beans