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Chickpeas and white rice on a white plate with green onions on a yellow napkin.

Pressure Cooker Kung Pao Chickpeas

  • Author: Jessie
  • Total Time: 15 minutes
  • Yield: 4-6 1x


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.


  • 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


  1. In pressure cooker, sauté red onion and bell pepper in olive oil until starting to soften. About 3-4 minutes.
  2. Add chickpeas, soy sauce, balsamic vinegar, maple syrup, ginger, garlic powder, red pepper flakes, and sesame oil.
  3. Stir, lock lid, and set to high pressure for 10 minutes.
  4. When time is up, let pressure naturally release for 5 minutes, then release all remaining pressure.
  5. In a small bowl, whisk together 1 tablespoon of cornstarch and 1 tablespoon of water.
  6. Pour cornstarch mixture into pressure cooker, stir until the sauce starts to thicken, then serve over rice topped with green onions and sesame seeds.


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