Main Dish Recipes

Instant Pot Winter One-Pot Lentils and Rice

March 8, 2017 by Holly Yzquierdo 43 Comments

I’m excited to share a recipe and tell you about The Ultimate Vegan Cookbook for Your Instant Pot! I was given a free copy to review. All opinions are my own.

Winter One-Pot Lentils and Rice is an easy and delicious vegan dish made completely in the Instant Pot.

This page contains affiliate links.

Kathy Hester has knocked it out of the park with her new book The Ultimate Vegan Cookbook for Your Instant Pot! It has quickly moved to the top of the list of cookbooks I recommend.

Kathy understands that sometimes you need really simple recipes, other times you are missing an ingredient and need to make a substitution, and other days you want to try something new and fancy. This cookbook does it all!

The Ultimate Vegan Cookbook for your Instant Pot by Kathy Hester

I’ve enjoyed all of the recipes I’ve made so far from The Ultimate Vegan Cookbook for Your Instant Pot!

I’ve taken photos of a few of them and I’m excited to share the Winter One-Pot Lentils and Rice recipe. Unless you are new here, know how much I love lentils! First, I’ll tell you about a few other recipes I made from this book.

Check out this oatmeal cooked in the Instant Pot! Kathy used rolled oats and it turned out perfect!

My very favorite thing in the whole world right now is Kathy’s Vegan Cauliflower Queso. I can’t share those recipes but they are worth the price of the book alone! Truly, after tasting the queso you would gladly buy the book. It’s really that good!

Vegan Queso from the Ultimate Vegan Cookbook for your Instant Pot

Before I get ahead of myself let me tell you a little more about the book. It has 80 recipes and they are all completely vegan! I know that can be a relief when you are looking for Instant Pot recipes.

Plus, it was written for the Instant Pot so you don’t have to figure out how to make it in your pressure cooker if you are using the Instant Pot too.

Some recipes call for oil OR a dry saute with water or broth to prevent sticking. Often, recipes will let you know when substitutions are permitted. I love making substitutions so I appreciated the guidance, I avoided a trip to the store and had confidence my recipe would work.

Instant Pot Lentils and Rice is the perfect winter meal to make in your Instant Pot.

Instant Pot Winter One-Pot Lentils and Rice

This recipe says it serves four but we stretched it a bit further.

Ingredients

1 tablespoon water or vegetable broth
½ cup chopped onion
2 cloves garlic, minced
3½ cups water
1½ cups brown rice
1 cup brown lentils
1 cup peeled and diced rutabaga (or turnip or potato)
2 inches sprig fresh rosemary
1 tablespoon dried marjoram (or thyme)
salt and pepper to taste

Instructions

For the sauté, use the sauté setting over normal, or medium heat, and heat the water or broth. Add the onion and sauté until transparent, 5 minutes. Then add the garlic and sauté a minute more.
For the pressure cooker, add the water, brown rice, lentils, rutabaga, rosemary and marjoram to the onion mixture and stir to combine. Put the lid on and make sure that the vent is sealed. Cook on manual setting at high pressure and set for 23 minutes.
Let the pressure release naturally. Season with salt and pepper before serving and add more marjoram and ground rosemary as needed.

I highly recommend this book. There are so many recipes I can’t wait to try! It’s deeply discounted right now on Amazon so get it before it goes up!

You can also try to win your own copy!

Yield: 4 Servings

Instant Pot Winter One-Pot Lentils and Rice

Winter One-Pot Lentils and Rice is an easy and delicious vegan dish made completely in the Instant Pot.

Prep Time 10 minutes

Cook Time 23 minutes

Total Time 33 minutes

Ingredients

1 tablespoon water or vegetable broth
½ cup chopped onion
2 cloves garlic, minced
3½ cups water
1½ cups brown rice
1 cup brown lentils
1 cup peeled and diced rutabaga (or turnip or potato)
2 inches sprig fresh rosemary
1 tablespoon dried marjoram (or thyme)
salt and pepper to taste

Instructions

For the saute, use the saute setting over normal, or medium heat, and heat the water or broth. Add the onion and saute until transparent, 5 minutes. Then add the garlic and saute a minute more.
For the pressure cooker, add the water, brown rice, lentils, rutabaga, rosemary and marjoram to the onion mixture and stir to combine. Put the lid on and make sure that the vent is sealed. Cook on manual setting at high pressure and set for 23 minutes.
Let the pressure release naturally. Season with salt and pepper before serving and add more marjoram and ground rosemary as needed.

Busy Night Pasta

January 19, 2017 by Holly Yzquierdo 23 Comments

This post is sponsored by Fry’s Food Stores.

I finally did it, I made pasta in my Instant Pot.

Try this Busy Night Pasta recipe! It's simple and fast! Make a pasta dinner tonight in the Instant Pot!

Pasta is already quick and easy to cook but some days are so long I need to make it even easier. Don’t I sound dramatic!

Most of the time I work from home, this is a huge perk of my job, but when I actually go to the office I feel like I can’t function after work. I think my inner introvert gets overwhelmed at all the traffic, talking and smiling. By the time I make it home and pick up my kids, I’m spent. Maybe not too spent to cook pasta but I don’t mind making it easier. I take the motto, “work smarter, not harder” to heart.

This recipe is as easy as making pasta with broccoli and adding sauce. That’s basically it, you can skip the rest. Just kidding, but you can make this pasta on the stove or in the Instant Pot. I’ll give you directions for both.

Cooking Pasta in the Instant Pot

Simple Truth Organic whole wheat rotini cooked perfectly. Let me share a few things I learned about making pasta in the Instant Pot.

Gluten-free pasta is way more temperamental. I’m sticking to stove top for GF pasta.
When cooking pasta in a pressure cooker you want to do it on low pressure.
When cooking pasta in the Instant Pot, cook it on manual for HALF of the minutes needed for stove top cooking. So, if the box says cook it for 10 minutes, you’ll cook it on low pressure in the Instant Pot for 5 minutes.

The only downside to cooking a dish like this is that the broccoli gets very soft. Thankfully, I like my broccoli super soft, especially in pasta and casseroles. I don’t mind very soft broccoli, but if you want your broccoli more on the firm side, you may want to steam it separately. I don’t because it goes against my plan to make this meal as easy as possible.

Choosing the Right Ingredients

I regularly get questions from people asking me what pasta they should buy. The key is to find whole grain pasta. I buy the healthiest ingredients I can afford. That means organic when possible.

Last year we had a new Fry’s Food Store open up right outside our neighborhood. They make eating healthy so easy! I love their Simple Truth Organic brand of products. I was surprised at how budget-friendly their organic line of products is. Plus, they do have gluten-free for those who need it!

The Simple Truth Organic whole wheat pasta was perfect in the Instant Pot! I think it is because there is only one ingredient, whole wheat flour. Nothing extra!

This pasta and bread are both organic, whole grain wheat products. They are not suitable for someone with Celiac disease, or gluten-sensitivity or allergies. You can make this recipe on the stove top with gluten-free Simple Truth Organic Pasta! I like the GF macaroni made with organic brown rice flour, organic amaranth flour and organic quinoa flour. That’s it!

I keep pasta, sauce and frozen veggies on hand at all times for quick, family-friendly meals. I like to put a lot of veggies in my pasta but my kids are picky, I mean purists. Yeah, we will go with purists but you all know what I mean. They don’t want a lot of extra stuff in their pasta. They always get nervous when I make pasta because I use it as an opportunity to add every random veggie I can find.

I wanted this dish to win them over and it did! In fact, my 7 year old said, “this is the only pasta I want you to make ever again.” My 5 year old went on and on about it too.

Busy Night Pasta for the WIN!

Another thing I love about making pasta is it’s so easy and doesn’t dirty a lot of dishes. Does anyone else skip cooking so they don’t have to clean up?

This recipe uses just one pot for the main dish. I also made a quick salad using organic greens. If you plan ahead, you can have fresh herbs on hand for bolder flavor!

Busy Night Pasta

Stove Top Directions

One 16 oz box of Simple Truth Organic Pasta
4 quarts water
One 25 oz. Jar of Simple Truth Organic Tomato Basil Pasta Sauce
One 10 oz bag of frozen organic Broccoli

Bring the water to a boil. Dump in the pasta and give it a quick stir.
Set your timer for 5 minutes less than the cooking time on the side of the box, it will vary depending on the type of pasta you are cooking. I cooked rotini which needed to cook for a total of 8-10 minutes. I set the timer for 5 minutes.
When the timer goes off, add the broccoli florets and set the timer for the rest of the pasta cooking time, should be 5 minutes.
When this timer goes off, drain the pasta and broccoli and pour in the sauce. Stir and heat on low until the sauce has warmed up.

Using the 16 oz box, it made 8 servings. Plenty for two dinners which made me happy! The gluten-free pasta usually comes in a slightly smaller box, serving 6. Still enough for dinner and leftovers.

Instant Pot Directions

I’ve only successfully made whole wheat pasta in my Instant Pot. If you are using gluten-free pasta I recommend following the stove top directions above.

One 16 oz box of Simple Truth Organic Pasta
4 cups water
One 25 oz. Jar of Tomato Basil Simple Truth Organic Pasta Sauce
One 10 oz bag Simple Truth Organic frozen Broccoli florets

Pour Pasta, 4 cups of water, one 10 oz bag of broccoli and one 25 oz jar of Simple Truth Tomato Basil pasta sauce into your Instant Pot.
Close and lock the lid so that the vent is sealed.
Press the pressure button to switch pressure to low. Press the Manual button and use the arrow buttons to lower to 5 minutes.
The Instant Pot will come to pressure, then beep when done. Once done, carefully do a quick pressure release by turing the seal to open the vent.
Once pressure is released, open the lid and store well. Allow to cool before serving. It’s a perfect time to prepare your salad.

Don’t miss my other Instant Pot recipes!

This post was sponsored by Fry’s Food Stores. All opinions are my own.

Instant Pot Pasta

Try this Busy Night Pasta recipe! It's simple and fast! Make a pasta dinner tonight in the Instant Pot!

Ingredients

One 16 oz box of Simple Truth Pasta
4 cups water
One 25 oz. Jar of Tomato Basil Simple Truth Sauce
One 10 oz bag for frozen organic Broccoli

Instructions

I've only successfully make whole wheat pasta in my Instant Pot. If you are using gluten-free pasta I recommend following the stove top directions above.
Pour Pasta, 4 cups of water, one 10 oz bag of broccoli and one 25 oz jar of Simple Truth Tomato Basil pasta sauce into your Instant Pot.
Close and lock the lid so that the vent is sealed.
Press the pressure button to switch pressure to low. Press the Manual button and use the arrow buttons to lower to 5 minutes.
The Instant Pot will come to pressure, then beep when done. Once done, carefully do a quick pressure release by turing the seal to open the vent.
Once pressure is released, open the lid and store well. Allow to cool before serving. It's a perfect time to prepare your salad.

Notes

Using the 16 oz box, it made 8 servings. Plenty for two dinners which made me happy! The gluten-free pasta usually comes in a slightly smaller box, serving 6. Still enough for dinner and leftovers.

Instant Pot Lentils, Broccoli Mashed Potatoes and Carrots

January 4, 2017 by Holly Yzquierdo 14 Comments

One of the first things I learned to actually cook when I was a kid was pot roast with potatoes and carrots. I clearly remember my Mom calling me from work and telling me what to do to get dinner started. I think I was in 5^th grade and I was so proud that I could make a grown up meal.

While I don’t cook meat any more, occasionally I want a meal that isn’t all mixed together. I know some of you have noticed that most of my meals are soups, casseroles, one-pot type of recipes. Sometimes, I want a main dish and side dishes.

This easy Instant Pot recipes will impress your family. This vegan recipe is comfort food in a bowl.

This page contains affiliate links.

I used my memories of my first solo cooking experience to create a new Instant Pot recipe. Don’t worry; it’s plant-based, full of fiber and cholesterol free.

I love using lentils in place of beef in my recipes. Like my Lentil Shepherd’s Pie, Lentil Tacos, Instant Pot Lentil Tacos, “Beefy” Lentil Soup and more.

This time I made Lentils, Broccoli Mashed Potatoes and Carrots. They were all cooked at the same time in my Instant Pot. I have the 6 quart IP by the way.

You could definitely cook these separately on the stove if you don’t have an Instant Pot. See why I bought mine!

This recipe requires that you have a steamer basket. I bought this one on Amazon and I’ve been very happy with it. It collapses so it can be stored in a small space.

I wanted to have an easy recipe where I could throw everything in and have it cooked together. The carrots and broccoli do get over cooked with this method. I don’t mind because the broccoli is getting mashed into the potatoes anyway. I feel it’s a small price to pay to avoid having to cook multiple items at different times.

Instant Pot Lentils, Broccoli Mashed Potatoes and Carrots

This easy recipe will feed a family of four with some leftovers. If you love carrots you may want to add extra though. You can make it your own by adding your favorite spices or extra veggies.

Ingredients

1 cup dry brown lentils
1 teaspoon onion powder
1 teaspoon garlic powder
1 bay leaf
2 cups of water
5 russet potatoes, peeled if desired and cut in half
4 large carrots cut in half (to fit in pot)
2 cups of broccoli florets
1 teaspoon salt
¾ cups rice milk (any unsweetened plant milk is acceptable)
2 Tablespoons nutritional yeast

Instructions

Pour lentils into your Instant Pot and sprinkle the onion powder and garlic powder on top. Add the 2 cups of water.
Place the steamer basket on top of the lentils.
Put the potatoes, carrots and broccoli in the steamer basket.
Close the lid and make sure the release is in the sealed position.
Press the Manual button and use the arrows to bring it down to 10 minutes.
Once done, turn off and let the pressure reduce naturally. After 10 minutes you can do a quick release.
Sort the food by placing the carrots in a small bowl, the potatoes and broccoli in a large mixing bowl and the lentils can stay in the Instant Pot. Don’t forget to discard the bay leaf.
Pour plant-based milk, salt and nutritional yeast over the potatoes and broccoli. Use a potato masher to make mashed potatoes.
Salt and pepper to taste.

Yield: 4 Servings

Instant Pot Lentils, Broccoli Mashed Potatoes and Carrots

This easy Instant Pot recipes will impress your family. It's vegan comfort food in a bowl.

Ingredients

1 cup dry brown lentils
1 teaspoon onion powder
1 teaspoon garlic powder
1 bay leaf
2 cups of water
5 russet potatoes, peeled if desired and cut in half
4 large carrots cut in half (to fit in pot)
2 cups of broccoli florets
1 teaspoon salt
¾ cups rice milk (any unsweetened plant milk is acceptable)
2 Tablespoons nutritional yeast

Instructions

Pour lentils into your Instant Pot and sprinkle the onion powder and garlic powder on top. Add the 2 cups of water.
Place the steamer basket on top of the lentils.
Put the potatoes, carrots and broccoli in the steamer basket.
Close the lid and make sure the release is in the sealed position.
Press the Manual button and use the arrows to bring it down to 10 minutes.
Once done, turn off and let the pressure reduce naturally. After 10 minutes you can do a quick release.
Sort the food by placing the carrots in a small bowl, the potatoes and broccoli in a large mixing bowl and the lentils can stay in the Instant Pot. Don't forget to discard the bay leaf.
Pour plant-based milk, salt and nutritional yeast over the potatoes and broccoli. Use a potato masher to make mashed potatoes.
Salt and pepper to taste.

Notes

This easy recipe will feed a family of four with some leftovers. If you love carrots you may want to add extra though. You can make it your own by adding your favorite spices or extra veggies.

Instant Pot Black Beans and Rice

August 10, 2016 by Holly Yzquierdo 127 Comments

If you’ve been here for a while you know I’m all about easy recipes. I think this Instant Pot Black Beans and Rice recipe is my new favorite. Why? Because you can cook black beans and brown rice together in the Instant Pot! No soaking or precooking. It turns out great, like magic.

I’ve always been a fan of quick and easy meals. Years ago, when I was a stay at home mom I would still stick to simple meals. I had my hands full with kids, the house, and everything that comes with that role.

Now I work full time, still have to handle all the “mom stuff” and cooking can easily take a back seat to getting a little down time.

That is one of the main reasons I love my Instant Pot. It makes life easier for me. You may love your slow cooker, I used to use mine a lot more. Which ever you choose, having tools that make life more efficient and that set you up to be successful in your goals is a good investment. By the way, I use the 8 quart Instant Pot! You can see the Instant Pot I have at my Amazon Affiliate link.

Instant Pot Black Beans and Rice

This recipe is pretty simple. I wanted it to be a blank canvas so I could add difference spices and flavors. Before you skip over this no-fuss meal give it a try.

It took a few tries to get the beans and rice ready at the same time but this totally worked for us. If you want something with a slightly more complex flavor try my Instant Pot Mexican Casserole!

Instant Pot Black Beans and Rice

This super easy recipe feeds a crowd. It's mild flavor is perfect for kids who don't like spicy foods. Feel free to spice it up for adults.

Prep Time 5 minutes

Cook Time 28 minutes

Additional Time 30 minutes

Total Time 1 hour 3 minutes

Ingredients

1 cup diced onion
4 cloves of garlic, crushed and minced
2 cups brown rice
2 cups dry black beans
8 cups water
1 teaspoon salt
1-2 limes (optional)
Avocado (optional)
4 ounce can of diced green chiles (optional)

Instructions

Dump diced onion and garlic into the Instant Pot liner.
Add the brown rice and black beans.
Pour the water into the pot liner and add the salt. If using, add the diced green chiles.
Secure the lid with the vent sealed.
Select Manual, using the arrows decrease time to 28 minutes.
Once the time is up you can press cancel or unplug the Instant Pot. Allow the pressure to naturally release. (I let it set for 20 minutes before opening the lid.)
Scoop into bowls and squeeze a lime wedge over bowl and stir. Then add a few slices of avocado for garnish.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

This recipe makes a lot of food! I estimate at least 6-8 servings depending on how much you eat.

If you want more flavor, try adding your favorite salsa, this homemade Pico de Gallo, homemade guacamole or your other favorite flavors. I almost always make this with a can of green chili now but when I first started making this I left it plain and would spice it up later.

Find more easy and delicious Vegan Instant Pot recipes on my Instant Pot page!

Frequently Asked Questions about Instant Pot Rice and Beans

Do you presoak your beans before adding the rice?

No, I do not presoak the black beans. They need to cook for about the same amount of time as the brown rice so it works to not presoak them.

Can I use white rice instead of brown rice?

We don’t recommend using white rice. Many readers have reported using long grain white rice but we have not tested it. I expect the rice would be mushy. You could try white rice and use cooked beans but I have not tested to water and spice ratios or the cooking time.

If I halve the recipe, do I change the cooking time.

No, you can cut all the ingredients in half but leave the cooking time the same. The black beans and brown rice still need the same amount of time to cook.

The beans and rice come out bland, how can I spice it up?

This recipe is designed to be a blank canvas. People who avoid spicy foods and high salt content will enjoy it but we recommend spicing it up to your comfort level. We add salsa, more spices like chili power, adobo seasoning, cumin or hot sauce. You can read the comments for more ideas, some people loved it, other didn’t, we hope you enjoy it.

One Pot Veggie Pasta + 3 Tips

April 12, 2016 by Holly Yzquierdo 3 Comments

How long does your meal prep take each day? Do you spend hours frolicking around the kitchen making everything from scratch?

Neither do I. It sounds lovely, it really does but I don’t have enough time for that. Maybe one day, but until then I’ll take some short cuts. Shopping smart, easy meals and snacks along with having a plan, make eating better in a hurry possible.

Shop Smart

I regularly get questions about grocery shopping. We are fortunate to have a Sprouts nearby. We do almost all of our shopping at Sprouts. They have the best produce that is always reasonably priced, a great selection of organic and gluten-free products and I can get in out of the store quickly. Plus, they have great Deals of the Month that are always a great value!

Easy Meals and Snacks

I like to plan quick meals for busy nights and leftovers for busier nights. I reserve meals that take longer to prepare for weekends. I buy things like pasta, Muir Glen Pasta Sauce, ready to eat cereal, Larabars, fresh fruit, fresh veggies and Food Should Taste Good Multigrain Tortilla Chips.

No matter how busy I get, I can have a quick meal or an easy snack in only a few minutes. This helps tremendously when I’m rushing out the door and need to pack food for the day for all of us.

Having a Plan

Meal planning isn’t just, “what are we going to eat?” It’s also when am I going to shop and who is cleaning up. Have I ever said how much I hate doing dishes? A lot!

We often do our shopping on the weekends but when possible we shop on Wednesdays because that is double ad day at Sprouts. No, you don’t have to clip coupons or carry the ad, it means the sale prices for the previous set of ads and the new ads are both valid. You’ll get the best deals!

When you get home from Sprouts go ahead and chop some veggies. Then you can grab your veggies, hummus and Food Should Taste Good Multigrain Tortilla Chips for a snack, even when you are in a hurry.

Doing a ton of dishes kills my back so I’ll try to make one pot meals whenever I can. Psst! The recipe below is a one pot meal!

One Pot Veggie Pasta

The pasta I used had a 15 minute cooking time. If your pasta has a shorter cooking time, like 10 minutes, you’ll want to add the veggies at the same time as the pasta. Make sure your pasta is covered in water, the veggies don’t have to be. The skillet allows the water to come to a boil faster.

I also made sure to cut all my veggies into small pieces while the water was coming to a boil. That allowed them to cook quickly. I just cut extra veggies for salad and a snack later.

For more great deals check out a Sprouts near you! I promise you’ll love it too!

How to Make One Pot Veggie Pasta

Ingredients

4 cups of water
1 8 ounce package of gluten-free pasta
2 carrots, sliced
1 cup broccoli florets
1 cup bell pepper, chopped
1 25.5 oz jar of Muir Glen Pasta Sauce (Tomato Basil)

Instructions

Pour 4 cups of water in a skillet, cover with a lid and bring the water to a boil.
Once boiling add the pasta, stir and cover with the lid for 5 minutes. Stir every few minutes.
Add the veggies and stir again, then cover with the lid. Set timer for 10 minutes but stir regularly.
Drain pasta and veggies in a colander then immediately rinse with cold water.
Pour pasta and veggies back into skillet then add pasta sauce and stir well.
Heat for a few minutes until sauce is warm.

Yield: 4 Servings

One Pot Veggie Pasta

One Pot gluten-free Veggie Pasta is vegan (plant-based diet) and a family favorite.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 5 minutes

Ingredients

4 cups of water
1 8 ounce package of gluten-free pasta
2 carrots, sliced
1 cup broccoli florets
1 cup bell pepper, chopped
1 25.5 oz jar of Muir Glen Pasta Sauce (Tomato Basil)

Instructions

Pour 4 cups of water in a skillet, cover with a lid and bring the water to a boil.
Once boiling add the pasta, stir and cover with the lid for 5 minutes. Stir every few minutes.
Add the veggies and stir again, then cover with the lid. Set timer for 10 minutes but stir regularly.
Drain pasta and veggies in a colander then immediately rinse with cold water.
Pour pasta and veggies back into skillet then add pasta sauce and stir well.
Heat for a few minutes until sauce is warm.

Notes

The pasta I used had a 15 minute cooking time. If your pasta has a shorter cooking time, like 10 minutes, you'll want to add the veggies at the same time as the pasta.

Chickpea Nuggets

November 20, 2015 by Holly Yzquierdo 106 Comments

Who doesn’t love nuggets? These bite-sized delights are a comfort food for both kids and adults alike. But what if you could enjoy all the crispy goodness of nuggets without any of the meat, dairy or oil? Enter baked Chickpea Nuggets – a vegan twist on a classic favorite that’s sure to satisfy your cravings while keeping things plant-based and allergy-friendly.

You may be skeptical of these mystery nuggets, but you will be pleasantly surprised. My family LOVES them, and they’re easy to make which I love.

Chickpea Nuggets are vegan, gluten-free, and a fun kid food. They are easy to make and delicious.

Baked Chickpea Nuggets

Because these Chickpea Nuggets are baked rather than fried, they are a lighter and healthier alternative to traditional fried nuggets, without sacrificing any of the crispy texture or delicious flavor.

The crumb coating is what makes these work. You can use bread crumbs or corn flake crumbs. If you have food allergies make sure you find a brand that is safe for you. These gluten-free panko crumbs are a good option.

Plus, by making them at home, you have full control over the ingredients, allowing you to customize the seasoning and adjust the flavors to suit your taste preferences. These Chickpea Nuggets are so good you won’t even need a dip, but I’m partial to my Barbecue Sauce if you prefer a sauce.

Chickpea Nuggets are plant-based (vegan) and allergy-friendly. These easy nuggets are delicious my husband and kids loved them.

Variations for Every Taste

Like most of my recipes, this one can be customized to your liking. Here are some easy ways to switch it up:

Add spices like smoked paprika, cumin, or chili powder for a smoky or spicy kick.
For extra flavor and texture, mix in finely chopped onions, garlic, or fresh herbs like parsley or cilantro.
Experiment with different coatings for your chickpea nuggets, such as crushed cornflakes, panko breadcrumbs, or finely ground nuts or seeds for added crunch.
If you’re a fan of cheesy flavor, you can sprinkle some dairy-free cheese shreds or grated vegan Parmesan over the chickpea nuggets before baking for a cheesy finish.

Chickpea Nuggets Recipe

This recipe makes about 20 nuggets.

Ingredients

1 15.5 oz. can chickpeas, drained
½ tsp salt
½ tsp garlic powder
1 tsp granulated onion
1 Tbsp nutritional yeast
1 Tbsp bread crumbs or panko
⅓ cup bread crumbs or panko for coating

Instructions

Step 1 – Preheat Oven

Preheat your oven to 350 degrees.

Step 2 – Process Chickpeas

Pour the drained chickpeas into a food processor and process for a few seconds. They will be chunky.

Step 3 – Add Spices and Bread Crumbs

Then add all of the other ingredients except the last ⅓ cup bread crumbs for coating. Process a few more seconds. The texture will be similar to a baked potato you mash up with your fork.

Step 4 – Form Nuggets

Scoop up tablespoon sized globs and roll them into balls then smash them into nugget shapes.

Step 5 – Coat with Bread Crumbs

Pour bread crumbs into a bowl and coat each nugget.

Step 6 – Prepare Baking Sheet

Cover a baking sheet with parchment paper. Lay each nugget on the parchment but don’t let them touch.

Step 7 – Bake

Bake for 20 minutes, then flip and bake for 10 more.

Allow nuggets to cool slightly before serving.

Vegan Dipping Sauces

Half the fun of eating nuggets is dipping them! Here are some delicious, homemade options:

Yield: 20 Nuggets

Chickpea Nuggets

These allergy-friendly Chickpea Nuggets are perfect for plant-based eaters or people with food allergies. Enjoy them with your favorite dipping sauce.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

1 15.5 oz. can chickpeas, drained
½ tsp salt
½ tsp garlic powder
1 tsp granulated onion
1 Tbsp nutritional yeast
1 Tbsp bread crumbs or panko
⅓ cup bread crumbs or panko for coating

Instructions

Preheat oven to 350 degrees.
Pour the drained chickpeas into a food processor and process for a few seconds.
Then add all of the other ingredients except the last ⅓ cup bread crumbs for coating. Process a few more seconds. Everything will be well mixed and chunky texture.
Scoop up tablespoon sized globs and roll them into balls then smash them into nugget shapes.
Pour bread crumbs into a bowl and coat each nugget.
Cover a cookie sheet with parchment paper. Lay each nugget on the parchment but don't let them touch.
Bake for 20 minutes, then flip and bake for 10 more.
Allow nuggets to cool before eating.

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Main Dish Recipes

Instant Pot Winter One-Pot Lentils and Rice

Ingredients

Instructions

Did you make this recipe?

Cooking Pasta in the Instant Pot

Choosing the Right Ingredients

Busy Night Pasta for the WIN!

Busy Night Pasta

Ingredients

Instructions

Notes

Did you make this recipe?

Instant Pot Lentils, Broccoli Mashed Potatoes and Carrots

Ingredients

Instructions

Ingredients

Instructions

Notes

Did you make this recipe?

Instant Pot Black Beans and Rice

Ingredients

Instructions

Recommended Products

Did you make this recipe?

Frequently Asked Questions about Instant Pot Rice and Beans

Do you presoak your beans before adding the rice?

Can I use white rice instead of brown rice?

If I halve the recipe, do I change the cooking time.

The beans and rice come out bland, how can I spice it up?

Shop Smart

Easy Meals and Snacks

Having a Plan

One Pot Veggie Pasta

How to Make One Pot Veggie Pasta

Ingredients

Instructions

Ingredients

Instructions

Notes

Did you make this recipe?

Baked Chickpea Nuggets

Variations for Every Taste

Chickpea Nuggets Recipe

Ingredients

Instructions

Step 1 – Preheat Oven

Step 2 – Process Chickpeas

Step 3 – Add Spices and Bread Crumbs

Step 4 – Form Nuggets

Step 5 – Coat with Bread Crumbs

Step 6 – Prepare Baking Sheet

Step 7 – Bake

Vegan Dipping Sauces

Ingredients

Instructions

Did you make this recipe?

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