Curried Chickpea stuffed Acorn Squash, all made in a Pressure cooker. One Pot meal! Vegan Gluten-free Soy-free.

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You know whats the fun part of using a pressure cooker? Everything is faster and energy efficient. As an Indian, I have my requisite set of stove top pressure cookers (read 4 or 5 per Indian household).

Pressure cookers have come a long way from the just the manual control and stove top, to highly programmable, safe, blue tooth controllable, electric, multi-functional, multi pressure Instant Pot!.Instant Pot is fast becoming a household name with innumerable options and ease. If you haven’t tried pressure cooking, let 2015 be the year to add that to the to do list!

Today, I cook up chickpeas and brown rice stew in a pressure cooker and also throw in the acorn squash in a steamer basket. So everything gets cooked up together and is ready in 25 minutes! The squash cooks up perfectly in the pressure cooker. No hours of baking needed. Stuff the squash with the cooked chickpea and brown rice stew and serve! One Pot meal with chickpeas, brown rice, greens and squash!





More pressure cooker recipes from the blog.

If using cooked chickpeas cook the stew for 12 to 14 minutes. You can also chop up the squash into chunks and cook with the stew.

The chickpeas need to be soaked because I am adjusting the cooking time depending on the squash and brown rice. If you use unsoaked chickpeas, the squash will become a mush in the 35 minute cooking time :).

I generally cook my beans and split peas in a Pressure cooker. It takes the guess work out of the time needed. Freshly cooked beans also produce less gas, if you know what I mean 🙂

Any of the split peas or chickpeas also do well in pressure cooker. Split peas are notorious for taking 3 to 4 times the cooking time mentioned for a saucepan, if they are old!