Pressure cooker, Weeknight dinner
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Instant Pot Chickpea and Chorizo Tacos

Chickpea and chorizo in blue corn tortillas, sprinkled with crumbled queso fresco and diced cilantro, with more queso, blue corn tortillas, and lime wedges in the background.
Instant Pot Chickpea and Chorizo Tacos

Instant Pot Chickpea and Chorizo Tacos. Pressure cooked chickpeas, mixed with crispy chorizo, make a spicy filling for tacos at your next fiesta – or a weeknight.

Chorizo y papas? How about Chorizo y garbanzos? I saw this recipe for chickpea and chorizo tostadas in Bon Appetit, and knew what we were having for Taco Tuesday this week!

This is a simple, two-ingredient taco filling. (Four ingredients if you count a little salt and a squeeze of lime.) It’s great for a weeknight Taco dinner, with lots of flavor for very little effort.

I cook my own chickpeas (because, of course I do). Sure, chickpeas from a can are fine, and they’ll work in this recipe in a pinch. (See the Notes section if all you have are canned chickpeas). But, if you want this recipe to go from good to great, cook the chickpeas from dried. Thanks to the Instant Pot and the miracle of pressure cooker beans, they’re ready in about an hour – no soaking required, just a quick sort and rinse before the dried chickpeas go in the pot.

Note that I switch to a frypan on the stove to cook the chorizo. I could do it in the Instant Pot, using Sauté mode, but the second pan lets me start the chorizo while the chickpeas are finishing in the Instant Pot. Also, my 6-quart Instant Pot is kind of small for cooking this much chorizo, especially once I add the chickpeas. It will take longer to get the chorizo to crisp in a narrower pot. I’d rather clean the second pan…or, should I say, make the kids do the dishes.

I use chickpeas and chorizo as a taco filling – the pictures have cool blue corn tortillas I found at my local Mexican market. But, don’t limit yourself to tacos; this is a fantastic filling for any Mexican fiesta. Wrap them in a burrito, fill up a crispy taco shell, or (as in the original Bon Appetit recipe), pile them on top of tostadas. Whatever works for you!

Recipe: Instant Pot Chickpea and Chorizo Tacos

Inspired by Chickpea and Chorizo Tostadas, Bon Appetit magazine.

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Chickpea and chorizo in blue corn tortillas, sprinkled with crumbled queso fresco and diced cilantro, with more queso, blue corn tortillas, and lime wedges in the background.

Instant Pot Chickpea and Chorizo Tacos


  • Author: Mike Vrobel
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 tacos 1x

Description

Instant Pot Chickpea and Chorizo Tacos. Pressure cooked chickpeas, mixed with crispy chorizo, make a spicy filling for tacos at your next fiesta – or a weeknight.


Scale

Ingredients

Pressure Cooker Chickpeas

  • 8 ounces dried chickpeas (about 1¼ cups), sorted and rinsed
  • 4 cups water
  • ½ teaspoon fine sea salt

Chorizo

  • 12 ounces fresh chorizo (aka Mexican chorizo), casing removed
  • ½ teaspoon fine sea salt
  • Juice from ½ a fresh lime

Accompaniments

  • Tortillas
  • Minced cilantro
  • Sour cream

Instructions

  1. Pressure cook the chickpeas for 45 minutes with a Quick Release: Put the dried chickpeas, 4 cups of water, and ½ teaspoon of salt in an Instant Pot or other pressure cooker. Lock the lid, and cook at high pressure for 45 minutes in an Instant Pot or other electric PC, or for 40 minutes in a stovetop PC. (Use “Manual” or “Pressure Cook” mode in an Instant Pot). Quick release the pressure in the pot and drain the chickpeas.
  2. Fry the chorizo and the chickpeas: Put the chorizo in a large nonstick frypan over medium-low heat. Cook the chorizo, stirring and breaking it up, until it is cooked through and just starting to brown, about 7 minutes. Add the drained chickpeas to the frypan, sprinkle with ½ teaspoon fine sea salt, and cook, stirring often, until the chorizo is crispy, about 3 more minutes. Drizzle the chickpea and chorizo mix with lime juice. Serve with the accompaniments and enjoy!

Notes

  • You can pressure cook the chickpeas ahead of time. Store them in 2-cup containers, with just enough cooking liquid to cover, for up to 3 days in the refrigerator or 6 months in the freezer. Thaw, drain, and continue with the “Fry the chorizo and chickpeas” step.
  • As you can see from the previous note, this is a great way to use up extra homemade chickpeas – thaw out 2 2-cup containers of frozen chickpeas. Or, you can substitute 2 15-ounce cans of chickpeas. Canned chickpeas don’t taste quite as good as homemade, but they’ll still work fine with this recipe.
  • The chorizo and chickpea amounts in the recipe are flexible. Want to cook a whole pound of chorizo? Go for it. A little short on chickpeas? That’s fine, too. See? Flexible.
  • Want to soak your chickpeas? The cooking time for soaked chickpeas is 20 minutes at high pressure with a quick release.
  • Don’t get Spanish cured chorizo for this recipe; you want Mexican fresh chorizo. (Not that there’s anything wrong with Spanish chorizo and beans, other than the Spanish chorizo flavor isn’t quite right for tacos.)

Tools

  • Category: Weeknight Dinner
  • Method: Pressure Cooker
  • Cuisine: Mexican

Keywords: Instant Pot Chickpea and Chorizo Tacos, Pressure Cooker Chickpea and Chorizo Tacos

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Related Posts

Instant Pot Chickpeas and Tomato Lemon Vinaigrette
Pressure Cooker Hummus
Instant Pot Borracho Beans (Drunken Beans)
My other Instant Pot Pressure Cooker Recipes

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Filed under: Pressure cooker, Weeknight dinner

by

Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.

2 Comments

  1. I saw the same recipe in Bon Appetit, and I’m loving your spin on it. I can’t wait to try.

    Question for you: what is your favorite Mexican market in the Akron/Copley area?

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