Instant Pot Chickpeas Potato Salad

A delish combo of chickpeas, potato, carrot and peas with spices and tangy sauce.

This salad is really famous in common people of Pakistan and India.

If you like this recipe, check out this Instant Pot homemade hummus.

Instant Pot Chickpeas Potato Salad
4 from 1 vote
Print Pin Rate
Course: lunch, Snack
Cuisine: Indian, Pakistani
Keyword: Chickpeas Potato Salad
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8
  • 2 lb red potatoes cut into bite-sized pieces
  • 1 cup carrots peeled and chopped
  • 1 cup fresh green peas shelled
  • 1 (15½-ounce) can chickpeas drained and rinsed
  • 2 tbsp olive oil
  • 1 tsp garlic minced
  • 1 1/2 tsp garam masala
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro
  • 1 tsp fresh ginger chopped
  • 1/4 cup water
  • 2 tsp fresh lime juice
  • to taste salt
  • For salad: in the pot of Instant Pot, add water, potatoes and carrots.
  • Secure the lid and turn to “Seal” position.
  • Cook on “Manual” with “High Pressure” for about 10 minutes.
  • Press “Cancel” and stir in peas and chickpeas.
  • Secure the lid and turn to “Seal” position.
  • Cook on “Manual” with “High Pressure” for about 0 minute.
  • Press “Cancel” and allow a“Natural” release.
  • Remove the lid and transfer the mixture into a colander to drain well.
  • Then, transfer the potato mixture into a large bowl.
  • For spice mixture: in a frying pan, heat oil over medium heat and sauté all ingredients for about 1 minute.
  • Remove from heat and keep aside to cool.
  • For sauce: in a small food processor, add all ingredients and pulse until smooth.
  • In the bowl of salad, add spice mixture and sauce and toss to coat well.
  • Refrigerate for at least 1 hour before serving.
This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

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