Try this Instant Pot Chickpea Tacos recipe, or contribute your own.
- Carbohydrate 9.99694000504399 g
- Cholesterol 0 mg
- Fat 0.207 g
- Fiber 3.30679995514531 g
- Protein 1.0368 g
- Saturated Fat 0.0288 g
- Serving Size 1 1 recipe (119g)
- Sodium 864.74800072295 mg
- Sugar 6.69014004989868 g
- Trans Fat 0.05976 g
- Calories 39 calories
Step-by-step
- 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!
Crispy corn tortillas shatter under tooth pressure, yielding to a spiced, savory filling of tender legumes and bright peppers. Pressure cooking transforms dried pulses efficiently without prior stovetop boiling, breaking down complex starches in twenty-four minutes under high pressure. This method modernizes centuries-old Latin American techniques of softening whole legumes for hand-held street foods. Soaking the legumes overnight ensures even moisture absorption before sealing them in the canister with vegetable broth.
Mashing the softened legumes directly in the hot skillet mimics the rustic textures found in traditional bean preparations across central Mexico. Adding water alongside the spice blend creates a clinging emulsion that coats every individual seed uniformly. Cast iron retains heat effectively, which helps fry the masa shells until rigid without absorbing excess fat.
Poblano peppers or fresh cilantro offer herbaceous brightness that cuts through the rich oil and toasted corn flavors. Pairing these handheld parcels with a sharp lime slaw introduces necessary acidity to balance the earthy backbone of the legumes.
