If your kitchen heats up fast in summer, this is the perfect excuse to take your Instant Pot out to the deck or patio. This Instant Pot chickpeas and rice dish comes together in about 30 minutes with minimal cleanup.
Like so many recipes I create, this one evolved from what I had on hand—two cans of chickpeas and diced tomatoes in the pantry, plus leftover vegetable broth and colorful bell peppers in the fridge that needed to be used. That's the beauty of a well‑stocked kitchen and a flexible framework. Swap the bell pepper colors, use whatever broth you have, and this one‑pot dish comes together beautifully every time.
Why You'll Love Nonna's Instant Pot Chickpeas and Rice
This one‑pot dish checks every box for a Meatless Monday meal. It's hearty enough to satisfy meat‑eaters, yet naturally vegan and gluten‑free, and packed with fiber, plant‑based protein, and a wide range of vitamins and minerals. The Instant Pot does the heavy lifting, so you're free to set the table, toss a salad, or simply enjoy the evening air while dinner cooks itself.
It also makes outstanding leftovers. The flavors deepen overnight, making it an ideal candidate for meal prep and make‑ahead lunches.
The Star of the Show: Nonna's Sausage
No Italian sausage required. Nonna's Sausage delivers the comforting, herb-forward flavor of homemade Italian sausage in a convenient spice blend without the grease, MSG, or other additives in store-bought links. Built around organic fennel seed, paprika, and garlic with savory Italian herbs, it blooms beautifully in olive oil with tomato paste, infusing the entire dish with deep, savory flavor from the very first step.
Nonna's Sausage can be added to ground meat to make Italian sausage, but it’s versatile enough for pasta sauces, eggs, roasted vegetables, stuffed peppers, and soups. This is a blend you'll reach for constantly once it's in your cabinet.
Frequently Asked Questions
Q. Why white basmati rice?
A. White basmati is the best choice for this recipe because it cooks perfectly in the same pressure time as the chickpeas and vegetables. Brown rice and quinoa generally take longer and will need additional pressure-cooking time, while millet cooks faster and is likely to turn mushy. If you substitute, adjust the cooking time and liquid as needed and expect slightly different results.
Q. Can I use a different seasoning if I don't have Nonna's Sausage?
A. Chorizio makes an excellent substitute, bringing a smoky, paprika-forward flavor that works beautifully in this recipe, or you can use your own Italian sausage seasoning blend.
Q. Can I use dried chickpeas instead of canned?
A. Canned chickpeas keep this recipe fast and convenient. If you'd like to save money and improve digestibility, dried chickpeas are worth the extra step—the soaking and cooking method in my lentil meal prep article works just as well for chickpeas.
Q. Does this freeze well?
A. This dish can be frozen, but the rice will soften further after thawing and reheating. Cool completely, portion into airtight containers, and freeze for up to 2–3 months. Reheat gently with a splash of broth or water to loosen.
Q. Is this dish high in protein?
A. Yes, each serving provides a substantial amount of plant-based protein from chickpeas and rice, plus fiber and a wide range of vitamins, minerals, and phytonutrients from the vegetables and tomatoes.
Get In the Kitchen
Grab your Instant Pot, head to the patio, and let the savory Italian tomato broth do the work.
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