Vegetarian
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Pressure Cooker Kung Pao Chickpeas have fast become our favorite weeknight meal! It’s on the table in under 15 minutes and bursting with flavor and spice!
This recipe from Detoxinista has been on my list for months, but something was just scaring me from giving it a try! I like chickpeas, I really do, but I was skeptical that they could even come close to substituting for chicken in one of my favorite Chinese take-out meals.
I first made it about 3 weeks ago, and even while I was chopping and stirring and waiting for all the flavors to meld, I was still unsure. I’m good at eating meals I don’t like once, but when it comes to finishing up the leftovers, forget about it! This one was definitely going to be up to my husband to polish off.
Once I got it ladled over the rice and garnished with the green onion and sesame, it actually looked and SMELLED super tasty! Like, next level, I would order it for take-out any day of the week. Next step – actually eating it.
Ohhhh my word, I love it! Like, really really love it so much that it’s been on our menu for the past 3 weeks and I don’t see it leaving anytime soon.
If you have kiddos that you’re trying to feed the same meal, and they can’t handle much spice, just leave out the red pepper flakes and they’ll love it! (Be sure to sprinkle some on for yourself though, because it’s just so darn good!!)
I’m a fan of this whole trend that’s been happening recently to remake favorite take-out meals, but either subbing the meat with something or just lightening it all up.
We’re adventurous eaters in our household, but honestly, there are some recipes where I really don’t think I would be able to tell that it’s not the “real thing”. These kung pao chickpeas are one of those!
Did I mention that the Pressure Cooker Kung Pao Chickpeas recipes takes 15 minutes? HECK YES it does! And 10 of those minutes are completely hands off. Next time I make this (which is probably tomorrow), I’m going to try to price the ingredients at the grocery store. My guess is that it couldn’t cost more than $5 for the entire meal, rice included. You can feed 4 really hungry people or 6 mildly hungry people, which comes out to around $1/meal.
SOLD!
Pressure Cooker Kung Pao Chickpeas
- Total Time: 15 minutes
- Yield: 4-6 1x
Description
Pressure Cooker Kung Pao Chickpeas have fast become our favorite weeknight meal! It’s on the table in under 15 minutes and bursting with flavor and spice!
**Adapted for pressure cooker from Detoxinista.
Ingredients
Scale
- 1 tablespoon olive oil (affiliate)
- 1/2 red onion, chopped
- 1 red bell pepper, chopped
- 2, 15oz cans cooked chickpeas, drained and rinsed
- 1/2 cup soy sauce (affiliate)
- 2 tablespoons balsamic vinegar (affiliate)
- 2 tablespoons maple syrup (affiliate)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon – 1 teaspoon of red pepper flakes (depending on your spice preference)
- 1 teaspoon sesame oil
- 1/4 cup chopped green onions
- 1 tablespoon cornstarch
- Sesame seeds for garnish
Instructions
- In pressure cooker, sauté red onion and bell pepper in olive oil until starting to soften. About 3-4 minutes.
- Add chickpeas, soy sauce, balsamic vinegar, maple syrup, ginger, garlic powder, red pepper flakes, and sesame oil.
- Stir, lock lid, and set to high pressure for 10 minutes.
- When time is up, let pressure naturally release for 5 minutes, then release all remaining pressure.
- In a small bowl, whisk together 1 tablespoon of cornstarch and 1 tablespoon of water.
- Pour cornstarch mixture into pressure cooker, stir until the sauce starts to thicken, then serve over rice topped with green onions and sesame seeds.
Notes
Disclosure: This post contains affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.
- Prep Time: 5 mins
- Cook Time: 10 mins
Other Quick Vegetarian Recipes You’ll Love!
Black Bean and Sweet Potato Enchiladas
Pressure Cooker Vegetarian Tortilla Soup
Pressure Cooker Lentil Mujadaara
