Instant Pot Kung Pao Chickpeas

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.

Jump to:

• Ingredients for Kung Pao Chickpeas
• How to make instant pot kung pao?
• Kung pao chickpeas serving suggestions
• 📖 Recipe

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.

Bell peppers, mushrooms, baby corn, chestnuts, carrots, and scallions can be used. However, you can easily replace/exclude any of the veggies based on your preference.

Dark soy sauce, chili sauce, sriracha sauce, and vinegar are used to give it a perfect flavor. Kung pao chickpeas is made in toasted sesame oil.

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.

Soaking chickpeas

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.

Once the instant pot is hot, add the toasted sesame oil followed by a dry whole red chili and garlic paste. You can also check how to make and store homemade garlic paste.

Add all the chopped veggies and some amount of dark soy sauce, chili sauce, sriracha sauce (optional), and vinegar. Add some salt and sugar, saute until the veggies are cooked but still crunchy.

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

While the chickpeas are cooking, make a cornstarch slurry by adding some cornstarch and water and mixing it well such that there are no lumps.

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

It is best to serve the kung pao hot. It goes well with jasmine rice, fried rice or can be served with noodles. You can also serve it with basmati rice or cilantro lime rice.

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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📖 Recipe

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