Instant Pot Pasta with Chickpeas
Instant Pot Pasta with Chickpeas is a quick and easy meatless meal made with simple pantry ingredients. A budget friendly recipe for lunch or dinner!
Servings: 8
Cost: $5
Equipment
Ingredients
- 1 pound shell pasta
- 3 cups water
- 1 teaspoon sea salt
- 1 teaspoon Italian seasoning
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 15 ounce can chickpeas (garbanzo beans) undrained
- 15 ounce can diced tomatoes undrained
- 1 tablespoon olive oil
- grated Parmesan cheese optional
Instructions
- Add the pasta to the Instant Pot, and pour water over pasta
- Add the sea salt, garlic, Italian seasoning and pepper
- Add the chickpeas and tomatoes, but do not stir
- Place lid on pressure cooker, make sure valve is at Sealing position, and hit PRESSURE COOK for 4 minutes
- Pot will take a few minutes to reach pressure, then cook for 4 minutes. Allow a 1 minute natural release, then do a gradual quick release for remaining pressure.
- When pin drops, remove lid, stir, drizzle with olive oil and Parmesan cheese, if using, then, serve immediately
Notes
This recipe calls for using liquid from diced tomatoes and chickpeas. If you want to drain them, use 4 cups water for the pasta.
A gradual quick release helps to prevent pasta water from spraying all over if released quickly. Just gradually move the pressure valve to venting instead of releasing it all at once.
Nutrition
Calories: 284kcal | Carbohydrates: 52g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Sodium: 523mg | Potassium: 307mg | Fiber: 5g | Sugar: 3g | Vitamin A: 70IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 2mg