Looking for a new recipe for your Instant Pot? This Instant Pot Thai Chickpea Salad with Curry Peanut Dressing is one that needs to be added to your meal planning rotation. It’s got the flavor of Thai food with that wonderful peanut dressing. The flavor is one that will have you coming back for more over and over again.
While it’s true that the Instant Pot can create some amazing beef and pork recipes, don’t forget that there are more options than that. I’m a firm believer that you can literally cook just about anything in your Instant Pot, and this recipe is the proof of that.
If you’ve never taken the time to eat chickpeas then you are missing out! Especially when you can make the chickpeas in your instant pot. I am not even kidding when I say that chick peas in the instant pot are one of my all time favorite foods! I personally love to make a huge batch of chickpeas in the instant pot and have them to make chickpea curry sandwiches, add to various salads, tacos & more! Besides, this is a super simple recipe to get started on. Not only that, but it’s one that’s packed full of flavor.
Do you use creamy or crunchy peanut butter with this Thai recipe?
That choice is totally up to you. Some people prefer creamy while others take the crunchy route. It really all just depends on what your taste buds want and what kind of texture that you’re hoping to have. And who says you have to choose? Do it one way the first time and switch it up the second time. There’s no doubt that there will be a second time because this recipe is just that good!
Do you need to soak the chickpeas overnight before cooking?
Nope! You really do not have to do that. The Instant Pot takes care of all of that for you. It will cook those dried chickpeas up with ease! Don’t waste time prepping those dried beans when you don’t have to. However, my personal preference (because I am old school like that) is to soak them. You DO NOT have to though.
What would you serve with this Instant Pot Thai Chickpea Salad with Curry Peanut Dressing?
With it being a little bit of a lighter recipe, a nice cold fruit salad would be a great addition to this dish. And if you’re making it during the winter months, consider adding a nice cup of soup with it as well.
Are you ready for this delicious Instant Pot chickpea recipe? I’m so happy to share it with you!
But first if you’re new to the instant pot, here’s a few resources for you:
- Instant Pot For Beginners
- 5 Hacks For The Instant Pot
- What’s The Difference Between The Instant Pot vs Air Fryer
- 5 Ways the Instant Pot Will Save you Time & Money
Instant Pot Thai Chickpea Salad with Curry Peanut Dressing
4 cups of Water
1 teaspoon of Salt
1 cup of julienned Carrots ( approximately 1 large Carrot)
cut up 1 cup of julienned Zucchini (approximately 2 small Zucchinis)
1 red Bell Pepper, julienned
1 small Red Onion, sliced
chop up 1 Jalapeno, seeded and sliced
Chopped Peanuts and Cilantro to garnish
½ cup of Peanut Butter
1 tablespoon of Honey ( I use raw)
1 teaspoon of Curry Powder
½ teaspoon of Garlic Powder
¼ teaspoon of ground Ginger
¼ teaspoon of Cayenne Pepper
2 tablespoons of Rice Vinegar
1 teaspoon of Salt
2 tablespoons of Warm Water
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and WarmerCOSORI Electric Pressure Cooker 6 Qt 8-in-1 Instant Stainless Steel Pot, 16 Program Slow Cooker, Rice Cooker, Steamer, Yogurt Maker, Sauté, Warmer with Extra Glass Lid & Sealing Ring, 2-Year WarrantyMealthy MultiPot 9-in-1 Programmable Pressure Cooker 6 Quarts with Stainless Steel Pot, Steamer Basket, instant access to recipe app. Pressure cook, slow cook, sauté, rice cooker, yogurt, steam
Instructions to make this instant pot chickpea dish
Place the dried chickpeas in the Instant Pot insert.
Add 4 cups of water and a teaspoon of salt.
Select the “Pressure Cook” mode and adjust the time with the “- / +” to 50 minutes.
When Instant Pot beeps, allow the pressure to release the naturally. It usually takes another 20 minutes or so.
Drain the chickpeas and let it cool.
Meanwhile, make the dressing. Combine the peanut butter, honey, rice vinegar, curry powder, garlic powder, ground ginger, cayenne pepper, and salt. Whisk well. Slowly add warm water, while whisking to thin out the dressing.
In a large bowl combine the cooled chickpeas, carrots, zucchini, onions, red bell pepper, and jalapeno.
Drizzle the curry peanut dressing and toss well to coat everything with the dressing.
Garnish with roughly chopped peanuts and cilantro.
Instead of using dried chickpeas, you can soak the chickpeas overnight. That will reduce the cooking time by more than half. If using soaked chickpeas, pressure cook for 20 mines instead of 50 minutes.
How do you store leftovers of this Instant Pot dish?
All you need to do is add the leftovers to a sealable container and place it in the fridge. Try and consume within 48 hours of making it for the best taste and flavors.
Can you freeze this Instant Pot Thai Chickpea Salad with Curry Peanut Dressing?
You can! In fact, I love to make chickpeas ahead and freeze. Just make certain that you store it in a freezable bag or container and label it appropriately. When it’s time for you to locate it to thaw it out for later, you don’t have to search around and try to guess what bag or container that it’s in.
Labeling your freezer meals is the perfect way to ensure that you’ll never have to “guess” at what you’re pulling and thawing from the freezer. Plus, it saves a ton of time and energy as well.
You’ll love this Instant Pot Thai Chickpea Salad with Curry Peanut Dressing. Not only does the flavor really go above and beyond but you’ll love the fact that you’ve just discovered a cool and creative recipe for your Instant Pot. Just in time for summer, it’s time to give your taste buds a treat.
Don’t Forget to Print Out The Recipe For Later!
- ½ cup of dried Chickpeas
- 4 cups of Water
- 1 teaspoon of Salt
- 1 cup of julienned Carrots ( approximately 1 large Carrot)
- cut up 1 cup of julienned Zucchini (approximately 2 small Zucchinis)
- 1 red Bell Pepper, julienned
- 1 small Red Onion, sliced
- chop up 1 Jalapeno, seeded and sliced
- Chopped Peanuts and Cilantro to garnish
- ½ cup of Peanut Butter
- 1 tablespoon of Honey
- 1 teaspoon of Curry Powder
- ½ teaspoon of Garlic Powder
- ¼ teaspoon of ground Ginger
- ¼ teaspoon of Cayenne Pepper
- 2 tablespoons of Rice Vinegar
- 1 teaspoon of Salt
- 2 tablespoons of Warm Water
- Place the dried chickpea in the Instant Pot insert.
- Add 4 cups of water and a teaspoon of salt.
- Select the “Pressure Cook” mode and adjust the time, with the “- / +” to 50 minutes.
- When Instant Pot beeps, let the pressure release the naturally. It usually takes another 20 minutes or so.
- Drain the chickpeas and let it cool.
- Meanwhile, make the dressing. Combine the peanut butter, honey, rice vinegar, curry powder, garlic powder, ground ginger, cayenne pepper, and salt. Whisk well. Slowly add warm water, while whisking to thin out the dressing.
- In a large bowl combine the cooled chickpeas, carrots, zucchini, onions, red bell pepper, and jalapenos.
- Drizzle the curry peanut dressing and toss well to coat everything with the dressing.
- Garnish with roughly chopped peanuts and cilantro.
- Serve immediately.
Amount Per Serving: Calories: 315 Total Fat: 20g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 2mg Sodium: 1317mg Carbohydrates: 27g Fiber: 6g Sugar: 12g Protein: 11g