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A bowl of garbanzos with Spanish smoked paprika, with a bag of garbanzos, a jar of smoked paprika, and an Instant Pot in the background

Instant Pot Garbanzos with Smoked Paprika


  • Author: Mike Vrobel
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • 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.


Scale

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

  1. 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.
  2. 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

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

Keywords: Instant Pot Garbanzos and Smoked Paprika, Pressure Cooker Garbanzos and Smoked Paprika

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