Go Back
–+ servings

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
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 423kcal
Print Pin

Widget not in any sidebars

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

Widget not in any sidebars

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
Did you make this recipe?Mention @awheeler_ on instagram and hashtag it #foodetc. I want to see!!