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Instant Pot Chickpeas Potato Salad
Course
lunch, Snack
Cuisine
Indian, Pakistani
Keyword
Chickpeas Potato Salad
Prep Time
20
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
30
minutes
minutes
Servings
8
Calories
336
kcal
Author
Corrie
Ingredients
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
tablespoon
olive oil
1
teaspoon
garlic
minced
1 ½
teaspoon
garam masala
1
teaspoon
coriander seeds
1
teaspoon
cumin seeds
½
teaspoon
mustard seeds
½
cup
fresh mint leaves
½
cup
fresh cilantro
1
teaspoon
fresh ginger
chopped
¼
cup
water
2
teaspoon
fresh lime juice
to taste
salt
Instructions
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.
Nutrition
Calories:
336
kcal