Instant Pot Chickpea Tacos
Servings: 4
Author: Brittany Williams
  • 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
  1. 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!)

  2. Place the lid on the pot. Make sure the pressure valve is in the SEALING position.

  3. Using the display panel select the MANUAL/PRESSURE COOK function. +/- the time to 24 minutes.

  4. When the pot is finished let it naturally release the pressure, about 30 minutes.

  5. Rinse and drain the chickpeas, set aside.

  6. Preheat a cast iron skillet or your Instant Pot using the Sauté function. When HOT add 1/4 cup of oil.

  7. 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.

  8. 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.)

  9.  Mash chickpeas to form more of a ground meat consistency.

  10. Serve inside a taco shell with favorite taco fixings. Enjoy!