Kung Pao chickpeas is a vegan, gluten-free, and kid-friendly Indo-Chinese recipe and served for lunch or dinner. Kung pao chickpeas is made with stir fry vegetables, chickpeas, and spicy sauces. Instant pot simplifies the process of cooking the chickpeas.
Ingredients for Kung Pao Chickpeas
The main ingredient of this recipe is chickpeas and I prefer to use dry chickpeas soaked in water for about 8 hours or overnight. You can also pressure cook chickpeas in the instant pot in advance and storing them.
I also like to use a lot of veggies as it is a great way to incorporate veggies in the meal and kids also enjoy this dish.
Roasted peanuts are often used in cooking or garnishing. However, you can skip it to make it nut-free.
How to make instant pot kung pao?
Making kung pao chickpeas in instant pot is easy. It just involves the mixing of pressure-cooked chickpeas with sauteed vegetables and sauces and it is ready.
If you are using dry chickpeas and not the canned ones then soaking the chickpeas in enough water for at least 8 hours is very helpful and reduces the overall cooking time of the dish.
I usually use a 1:4 ratio of beans to water while soaking. If however, you have forgotten to soak the chickpeas, you will just have to pressure cook the chickpeas in the instant pot for a longer time.
Stir fry the vegetables in instant pot
Turn the instant pot on saute mode on the normal setting. I am using the 3 qt. instant pot for this recipe.
Turn off the saute mode and transfer all the veggies into a plate.
Cooking chickpeas in instant pot
Now add the chickpeas and water to the instant pot. For making kung pao the ratio of 1:2 of soaked beans and water works well, you don't want it to be too watery.
If you are using dry beans, you will need more water. Add the remaining dark soy sauce and chili sauce and pressure cook the chickpeas for 18 mins on high-pressure mode.
Let the pressure release naturally for 10 minutes and then you can release the remaining pressure manually by turning the valve in the venting position.
Making cornstarch slurry
Adding cornstarch slurry gives a smooth consistency to the sauce but is optional.
Making kung pao chickpeas
Turn on the instant pot on the saute mode on normal setting and add the cooked veggies to the pressure cooked chickpeas. Mix it well for about a minute and then add the cornstarch slurry.
Kung pao chickpeas serving suggestions
Don't forget to check out these easy dinner recipes
- Vegan fried rice
- Black eyed peas salad
- Mixed vegetable casserole
- Mumbai pav bhaji
- Baked broccoli pasta
- Black chickpeas curry
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Instant Pot Kung Pao Chickpeas
- 1 tablespoon Corn starch
- 3 tablespoon Water
- Turn the instant pot on saute mode
- Add sesame oil, once heated add whole dry red chili, garlic paste and saute for a few seconds.
- Turn off saute mode and remove the vegetables in a plate
Make corn starch slurry
- Add water and corn starch and mix well.
Pressure cook chickpeas
- Let pressure release naturally for 10 minutes and then release the remaining pressure.
- Turn the saute mode on, add the sauteed vegetables and let it simmer for a minute.
- Add the cornstarch and water mixture to thicken the sauce.
- Give it a good mix, garnish with chopped scallions and roasted peanuts
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