Instant Pot Tomato Braised Chickpeas With Tahini Recipes

INSTANT POT TOMATO-BRAISED CHICKPEAS WITH TAHINI

Instant Pot Tomato-Braised Chickpeas With Tahini image

Perfumed with cinnamon, cumin and turmeric, and drizzled with a creamy, garlicky tahini sauce, these tomato-braised chickpeas make for a complex, satisfying meatless meal, especially when served with warm flatbread for dipping into the sauce. If you are starting with soaked and drained chickpeas, reduce the water to about 1 1/2 cups - just enough to cover them - then cook on high pressure for 13 minutes instead of 35.

Provided by Melissa Clark

Categories dinner, beans, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 17

Ingredients

3 tablespoons extra-virgin olive oil
1 large red onion, thinly sliced
2 1/4 teaspoons fine sea salt, plus more as needed
4 garlic cloves, grated, passed through a press or minced
1 (15-ounce) can whole peeled tomatoes, or diced tomatoes
1 (2-inch) cinnamon stick, or 1/2 teaspoon ground cinnamon
1 bay leaf
1 pound dried chickpeas (about 2 cups)
3/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 cup chopped cilantro, mint or parsley, plus more for garnish
2 teaspoons fresh lemon juice, plus more to taste
1 garlic clove, finely grated, passed through a press or crushed to a paste
1/4 teaspoon fine sea salt, plus more to taste
1/4 cup tahini
1/4 cup extra-virgin olive oil
Ice water

Steps:

Using the sauté function set on medium, heat oil in the pressure cooker pot. Add the sliced onions and 1/4 teaspoon of salt, and cook, stirring frequently, until the onions are lightly golden brown, 10 to 12 minutes.
Stir in garlic and cook until fragrant, about 1 minute. Using kitchen shears or your hands, break the tomatoes into pieces and add them, along with their liquid, to the pot. (If using diced tomatoes, just add them to the pot.) Stir in cinnamon stick and bay leaf, scraping any browned bits from the bottom of the pot, and simmer until sauce has thickened slightly, 2 to 3 minutes.
Stir in chickpeas, cumin, turmeric, remaining 2 teaspoons salt and 4 cups water. (The water should cover the chickpeas by about an inch; if not, add a little more water.) Cover and cook at high pressure for 35 minutes. Let the pressure release naturally for at least 20 minutes. Release any remaining pressure.
While the chickpeas cook, make the tahini sauce: Combine lemon juice, garlic and salt in a mixing bowl. Whisk in tahini, then whisk in oil, a few drops at a time, until emulsified. Whisk in enough ice water to make a thin, pourable sauce. Taste and add more lemon juice, if needed.
Stir chopped cilantro into braised chickpeas and taste, adding more salt, if you'd like. To serve, garnish bowlfuls with a big drizzle of tahini sauce and more cilantro.

INSTANT POT® BRAISED CHICKEN THIGHS AND TOMATILLOS

Instant Pot® Braised Chicken Thighs and Tomatillos image

Quick, easy, and delicious Instant Pot® chicken thighs! Serve with a side salad.

Provided by Chuck Minor

Categories Everyday Cooking Instant Pot¨ Main Dishes

Time 50m

Yield 4

Number Of Ingredients 14

Ingredients

8 (4 ounce) skin-on chicken thighs
2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon avocado oil
1 large yellow onion, chopped
3 cloves garlic, minced
2 cups chicken stock, divided
6 medium tomatillos, husked and quartered
1 medium jalapeno pepper, seeded and chopped
½ cup chipotle mayonnaise
¼ cup chopped cilantro
1 medium lime, zested and juiced
1 large avocado, sliced

Steps:

Lay chicken thighs out on a cutting board and season with cumin, salt, and pepper.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute-High function. When display reads "hot" add oil. Saute chicken thighs until browned, 3 to 4 minutes per side. Transfer chicken to a plate.
Add onion and garlic to the pot and saute for 1 to 2 minutes. Add 1/2 of the chicken stock and scrape the bottom of the pot with a wooden spoon to remove any browned bits. Cancel Saute function.
Add tomatillos, jalapeno, and remaining chicken stock to the pot. Place chicken back on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
While the chicken is cooking, mix mayonnaise, cilantro, lime zest, and lime juice together in a small bowl.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Remove chicken from the pot and place on serving plates. Top each serving with onion-tomatillo mixture, a spoonful of mayonnaise mix, and sliced avocado.

Nutrition Facts : Calories 632.3 calories, Carbohydrate 17.6 g, Cholesterol 137.5 mg, Fat 46 g, Fiber 7.4 g, Protein 39.3 g, SaturatedFat 8.9 g, Sodium 1327.4 mg, Sugar 5.2 g

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