Instant Pot Kung Pao Chickpeas

How this recipe came about

I’m trying to venture out and look for more vegetarian recipes to cook during weeknights. Looking for other vegetarian weeknight meals in the Instant Pot? Check out my Instant Pot Butter Cauliflower.

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Recipe Substitutions

• Can’t find black vinegar? Use balsamic vinegar.
• Bored with garlic chile sauce? Try gochujang.
• Can’t do spicy? Replace garlic chile sauce with sweet chile sauce.
• Want an alternate for low sodium soy sauce? Check out liquid aminos.
• Sick of cooked rice? Try cauliflower rice instead!

Instant Pot Kung Pao Chickpeas

Vegetarian weeknight wonder! This recipe (Instant Pot Kung Pao Chickpeas) is a quick and easy weeknight meal. Spicy Chickpeas served with fluffy rice and veggies!

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 423kcal

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Ingredients

• 2 15 oz Canned Chickpeas drained and rinsed
• 1 onion small diced
• 2 red bell pepper diced
• ½ cup low sodium soy sauce
• 2 tbs black vinegar
• 2 tbs brown sugar
• ½ teaspoon granulated garlic
• ½ teaspoon ground ginger
• 1 tbs chili garlic sauce
• 1 tbs corn starch
• ½ cup water
• 2 cups cooked rice
• 2 scallions sliced on the diagonal, for garnish

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Instructions

• Drain and rinse chickpeas until water coming out of the colander is clear. Dice up onion, bell peppers, and scallions. Set scallions aside. Add chickpeas, onion, bell peppers, soy sauce, black vinegar, brown sugar, garlic, ginger, chili garlic sauce, and water to the instant pot. Don't have black vinegar? Use balsamic instead. Stir to combine.
• Place the lid on the pot. Make sure that the vent valve is on sealing. Set the timer to 4 minutes using the manual pressure cook button.
• Once the timer goes off release the pressure. While the chickpeas are still hot, grab approximately one tablespoon of water from the instant pot and place it in a bowl. Mix in the cornstarch to create a slurry and pour it back into the pot. Incorporate the cornstarch slurry into the mixture and it will start to thicken.
• Serve chickpeas with 2 cups of cooked rice. I use 2 packages of ready rice. Garnish with scallions.

Nutrition

Calories: 423kcal | Carbohydrates: 80g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Sodium: 1882mg | Potassium: 267mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1923IU | Vitamin C: 79mg | Calcium: 33mg | Iron: 1mg

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What was your favorite part about this recipe? Leave a comment below and share this recipe with your friends and family. I am always looking for new suggestions for vegetarian weeknight meals! What’s your favorite?