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Instant Pot Garbanzos with Smoked Paprika. A simple chickpea sauté, made with homemade beans from the pressure cooker.
The Rancho Gordo bean box I talked about last week, the one that came with a jar of smoked Spanish paprika? It also had a bag of garbanzos. I had to use them together. Had to, I tell you!
Pressure cooker garbanzos are one of my favorite techniques. Now, not that there's anything wrong with canned beans, but…after making homemade garbanzos, I don't want to go back to bland, canned beans. I mean, canned beans work in a pinch. But, when I'm making a recipe where beans are the star, it's worth the hour to pressure cook dried beans. Or, to pull out some pre-made, frozen beans - my freezer is stocked with 2-cup containers of beans, ready for their starring role.
I'm using the garbanzos in a simple bean sauté. I make variations on this recipe all the time; this one uses that fantastic smoked paprika with sautéed onions and garlic to add a taste of Spain to the garbanzos. And, yes, this is a two-pot meal; I use a frypan on the stovetop for the sauté. It's easier than cleaning out my Instant Pot and trying to sauté in it once the beans are done.
And, since I always get this question: what's the difference between garbanzo beans and chickpeas? They're different names for the same beans. Garbanzo means chickpea in Spanish.
Recipe: Instant Pot Garbanzos and Smoked Paprika
Inspired by: The Rancho Gordo Heirloom Bean Guide
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Instant Pot Garbanzos with Smoked Paprika
- Total Time: 1 hour 40 minutes
- Yield: 3 cups of chickpeas 1x
Description
Instant Pot Garbanzos with Smoked Paprika. A simple chickpea sauté, made with homemade beans from the pressure cooker.
Ingredients
Pressure Cooker Garbanzos
- 8 ounces dried garbanzos (about 1¼ cups), sorted and rinsed
- 4 cups water
- ½ teaspoon fine sea salt
Aromatics and Paprika
- 1 tablespoon olive oil
- 1 medium onion, minced
- 2 cloves garlic, minced
- 2 teaspoons Pimenton (Smoked Spanish Paprika)
- 1 teaspoon fine sea salt
- Juice from ½ a fresh lemon
Instructions
- Pressure cook the garbanzos for 45 minutes with a Quick Release: Put the dried garbanzos, 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 garbanzos.
- Sauté the aromatics and the garbanzos: Heat the olive oil in a large frypan over medium-high heat until it starts to shimmer, about 3 minutes. Add the minced onion and garlic and sauté until the onion softens, about 5 minutes. Add the drained garbanzos to the frypan, sprinkle with the smoked paprika and 1 teaspoon of sea salt, and toss until the paprika is evenly distributed through the garbanzos. Cook for 1 minute, stirring often, to reheat the garbanzos. Remove from the heat and drizzle with the lemon juice. Serve and enjoy!
Notes
- You can pressure cook the garbanzos 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 "Sauté the aromatics and the garbanzos" step.
- As you can see from the previous note, this is a great way to use up extra homemade garbanzos - thaw out 2 2-cup containers of frozen garbanzos. Or, you can substitute 2 15-ounce cans of garbanzos. Canned garbanzos don't taste quite as good as homemade, but they'll still work fine with this recipe.
- Want to soak your garbanzos? The cooking time for soaked garbanzos is 20 minutes at high pressure with a quick release.
- No smoked paprika? Regular paprika will also work.
Tools
- 6 quart or larger pressure cooker (I love my Instant Pot 6-Quart Pressure Cooker)
- Flat edged wooden spoon
- Large (12-inch) frypan
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: Spanish
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Nutrition
- Serving Size: ½ cup of chickpeas
- Calories: 176
- Sugar: 5.2 g
- Sodium: 592 mg
- Fat: 4.8 g
- Carbohydrates: 27 g
- Protein: 8.1 g
- Cholesterol: 0 mg
What do you think?
Questions? Other ideas? Leave them in the comments section below.
Related Posts
Pressure Cooker Chickpeas
Instant Pot Pasta con Ceci (Pasta with Chickpeas)
Pressure Cooker Hummus
My other Instant Pot and Pressure Cooker Recipes
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Nancy Tait says
Oh I see the scale up options. How large can you go in the 6 quart IP duo?
Mike Vrobel says
You can easily double it in a 6 quart pressure cooker - you can go to at least 3x (1.5 pounds of chickpeas), but make sure the water doesn’t go above your max fill line.
Nancy Tait says
Is it possible to double the amount of chickpeas in the instant pot?
Nancy Tait says
Hi Mike, Do you serve these garbanzos as a side dish, main or....? Looks tasty and I want to try it, but not sure how to use them.
Mike Vrobel says
I use it as a side dish, but it could be a main course if you’re a vegetarian.
JBurns says
I love chickpeas! Going to try this one soon.