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Instant Pot Chickpea Tacos

If you’ve never tried a Chickpea Taco you’re missing out!

I love to make my chickpeas in my Instant Pot instead of buying them in a can. Less sodium, less preservatives, less recycling. All I see are positives!

My daughter, as most of you know, has Rheumatoid Arthritis. It’s different then your Grandpas arthritis it’s not just an achy knee when the weather gets cold. Rheumatoid Arthritis is an autoimmune disease where the body’s immune system, which normally protects its health by attacking foreign substances like bacteria and viruses, mistakenly attacks the joints. Which really sucks period but especially if you’re only five.


Avey, my girl, is my #1 motivator. After she was diagnosed we decided to go on the AIP Diet (autoimmune protocol diet), which really kick started my weight loss. She’s the spark that started all of this.

Because of her chronic inflammation issues some food is more difficult for her body to digest than others. We discovered earlier this year that red meat is one of those foods. I’m bound and determined to never make her feel like she’s alone in this so if Avey has to give up red meat, well, I’m giving up red meat too.

Instant Pot Chickpea Tacos instantloss.com

Which brings me to chickpea tacos! Were you wondering what all of that had to do with this recipe? Wonder no more!

Tacos are one of Avey’s favorite things, she gets that from me. We’re no longer on the AIP diet and have added some nightshades back in to her diet, like peppers and tomatoes. We like to get creative with our Taco Tuesdays now. Instead of boring ole ground beef we like to use things like chickpeas, lentils, or ground turkey!

Instant Pot Chickpea Tacos instantloss.com

These delicious chickpea tacos are a great substitute for traditional tacos or a refreshing change of pace, even if you can eat beef!

If you decide to make a large batch of chickpeas here are a few other things you can use them in!

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If you make this delicious recipe, be sure to share a picture of it on Instagram with the hashtag #InstantLoss. I love seeing your kitchen creations! 

Start Here Before/After instantloss.comBrittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. After reaching a peak weight of 260 pounds and spending a lifetime struggling with obesity, yo-yo dieting, autoimmune diseases, and chronic fatigue, Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone.

Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meals—from Strawberry Shortcake Oatmeal to Cowboy Chili to Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.

Instant Pot Chickpea Tacos

Print Recipe


  • 1 1/3 cup of Dry Chickpeas soaked overnight
  • Broth or Water
  • 1/4 cup of Oil Extra virgin olive, Avocado, Coconut
  • 8 Organic Corn Tortillas
  • 1 Jalapeno Pepper diced (optional)
  • 1/4 cup Taco Seasoning
  • Lettuce
  • Tomato


  • Rinse and drain chickpeas. Add chickpeas to your Instant Pot Pressure Cooker. Barely cover with broth or water. I like to use my Instant Pot Vegetable or Chicken broth. (I usually cook 16 ounces of chickpeas at a time but 1 1/3 cup is all you need for this recipe. You can store the excess in the refrigerator, they freeze well too!)
  • Place the lid on the pot. Make sure the pressure valve is in the SEALING position.
  • Using the display panel select the MANUAL/PRESSURE COOK function. +/- the time to 24 minutes.
  • When the pot is finished let it naturally release the pressure, about 30 minutes.
  • Rinse and drain the chickpeas, set aside.
  • Preheat a cast iron skillet or your Instant Pot using the Sauté function. When HOT add 1/4 cup of oil.
  • Gently fold a corn tortilla into a taco shape, using tongs hold one half of the tortilla in the oil and let it brown, when it's done repeat with the other side. Let cool on paper towels.
  • Once you've made all of your shells add chickpeas and diced jalapeño to the remainder of the oil, sauté. Once everything softens add the taco seasoning. (Add a couple tablespoons of water, if needed to help absorb the seasoning.)
  •  Mash chickpeas to form more of a ground meat consistency.
  • Serve inside a taco shell with favorite taco fixings. Enjoy!
Servings: 4
Author: Brittany Williams


  1. Yum! These tacos are great and so healthy! I cooked my chickpeas 10 minutes longer for softer, mashable consistency. Very tasty and a meal you can make easily. Pile on the lettuce and tomatoes and.enjoy a healthy meal!

  2. I came off my medication for rheumatoid arthritis in May 2017 after following a plant based diet for 3 years. I tried this 5 years ago while still eating meat, fish, dairy and eggs. I know of 4 other women who have done the same one has been medication free for 7 years, one for 5 and the other two for 4 years. I urge you to research – read Forks Over Knives to start. Most Doctors are not aware as they have little nutritional training, but be sure to talk to him and share your thoughts. I know that childhood RA is different than in adults but worth the research.

  3. What do you mean by Naturally release pressure? Is there another way other than moving the pressure knob from sealed to release? Sorry still learning about all the functions of the instapot.

    1. A natural release is where you let the pressure release on it’s own. When the pin drops, you can open the lid. A quick pressure release is when you move the knob from sealed to release, releasing the steam quickly so the pin drops.

  4. Brittany, I am not usually a fan of corn tortillas but yours here look a lot less yellow and thinner than what I have seen. What brand did you purchase as I am thinking I might like them given the color of the tortilla?

  5. If im cokling this for dinner, do i need to soak the chickpeas overnight and all throughout the day until im ready to cook them?

  6. This sound really good. If you want to speed up the process, stick the tortilla in the oil (flat) ladle on some filling and fold over. Flip in a few minutes and then add you toppings. It’s how they make them in Mexico.

  7. My tortillas fell apart in the oil. I used corn tortilla non organic. Any idea how to prevent this? I used instant pot.

  8. If I’m looking at google correctly, I would substitute about 3 cups (maybe a little more) of already cooked beans for your 1 1/3 cups dry beans, right?

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