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A plate of chickpeas with tomato lemon vinaigrette on a white table, with an Instant Pot, some minced basil, a half a lemon, and a bowl of tomatoes in the background.

Instant Pot Chickpeas and Tomato Lemon Vinaigrette


  • Author: Mike Vrobel
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 6 cups 1x

Description

Pressure cooked garbanzo beans tossed with cherry tomatoes and lemon dressing, for a hearty side dish or vegetarian main course


Scale

Ingredients

  • 8 ounces dried chickpeas (aka garbanzo beans), sorted and rinsed
  • 4 cups water
  • ½ teaspoon fine sea salt

Tomato Lemon Vinaigrette

  • Juice of ½ a lemon 🍋 (1 to 2 tbsp)
  • Zest from ½ a lemon
  • pinch of salt
  • pinch of freshly ground black pepper
  • 1 tablespoon minced basil
  • ½ clove if garlic, finely minced (optional)
  • ¼ cup Extra Virgin Olive Oil
  • 1 pint (about 10 ounces) cherry tomatoes, halved

Instructions

  1. Pressure cook the chickpeas for 40 minutes with a quick pressure release: Put the dried chickpeas, 4 cups of water, and 1/2 teaspoon of salt in your pressure cooker. Lock the lid and cook at high pressure for 40 minutes in an electric pressure cooker (or 36 minutes in a stovetop PC). Quick release the pressure in the pot and drain the chickpeas, then transfer the drained chickpeas to a medium bowl.
  2. Whisk the vinaigrette (the easy way): put the vinaigrette ingredients (except for the tomatoes) in a medium bowl and whisk until the oil is emulsified. Add the halved tomatoes and whisk a few more times to coat with vinaigrette.
  3. OR: Whisk the vinaigrette (the finesse way): Whisk the lemon juice, lemon zest, salt, and pepper in a medium bowl until the salt dissolves. Stir in the minced basil and garlic clove. Slowly drizzle the olive oil into the bowl, whisking constantly to emulsify the oil in the lemon juice. Stir in the tomatoes to coat with vinaigrette.
  4. Toss the chickpeas and vinaigrette: Pour the vinaigrette over the drained chickpeas, and stir and toss gently until the chickpeas are coated and the tomatoes are evenly mixed. Serve, and enjoy!

Notes

  • Make ahead: The chickpeas can be cooked ahead of time, and refrigerated in their cooking liquid for 3 days, or frozen for up to 6 months. Thaw and drain the chickpeas, then toss them with the vinaigrette.
  • Quick vs natural pressure release: I used to let my beans finish with a natural pressure release – they seemed to need the extra cooking time – but these chickpeas were coming out fine with a quick release. You can use a natural pressure release if you don’t like the noise or mess of a quick release, but I don’t bother waiting for the pressure to drop on its own any more, and quick release the steam.

Tools

  • Category: Side Dish
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: Instant Pot Chickpeas and Tomato Lemon Vinaigrette, Pressure Cooker Chickpeas and Tomato Lemon Vinaigrette

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