Name: Instant Pot Greek Chickpeas and Quinoa Recipe
Prep time: 5 min
Cook time: 1 min
Total time: 16 min
Cuisine: Greek
Ingredients: 1 cup quinoa, rinsed and drained; 15-oz can chickpeas, rinsed and drained; 3/4 cup water; 1/4 cup fresh lemon juice; 1 teaspoon garlic powder; 1/2 teaspoon black pepper; 3/4 teaspoon salt; 1 teaspoon dried oregano; 1 Tablespoon olive oil; 1 Tablespoon red wine vinegar; 1/2 medium red onion, thinly sliced; Chopped tomatoes; Cucumbers; Crumbled feta; Olives

Jump to Recipe· 4.1 from 65 reviews

The moment I discovered the magic of the Instant Pot Greek Chickpeas and Quinoa Recipe, it quickly became one of my absolute favorites for a nutritious, vibrant meal that feels both wholesome and indulgent. This dish brings together fluffy quinoa, tender chickpeas, and zesty lemon with an aromatic blend of garlic, oregano, and red wine vinegar, all perfectly cooked in the Instant Pot to make a hearty yet light Greek-inspired delight. It’s a wonderful choice for weeknight dinners, meal prep, or whenever you want something flavorful without fuss. I’m excited to share exactly how you can whip up this gem with very simple ingredients but big, bold Mediterranean flavor.

Ingredients You’ll Need

The image shows a clear cutting mat with red edges on a white marbled surface. On the mat, there are two groups of chopped vegetables: light green cucumber pieces on the left and a mix of halved grape tomatoes in red, orange, and yellow colors on the right. To the upper right side of the cutting mat, there is a white container filled with soft white crumbled cheese. A silver kitchen knife with a black handle is placed diagonally on the right side of the mat, pointing towards the top. The photo has natural lighting and clear focus on the fresh ingredients, photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays a crucial role in building a harmonious taste, texture, and color profile, yet they’re all easy to find and straightforward to work with. The balance of fresh, earthy, tangy, and savory flavors makes this recipe truly sing.

Quinoa (1 cup): Rinsed and drained for a fluffy, protein-packed base that soaks up all the beautiful flavors.
Chickpeas (15-oz can): Rinsed and drained, these add heartiness, fiber, and a creamy texture contrast.
Water (3/4 cup): Essential for cooking the quinoa and chickpeas to perfection in the Instant Pot.
Fresh lemon juice (1/4 cup): Brings a zesty brightness that keeps the dish light and lively.
Garlic powder (1 teaspoon): Delivers a subtle, fragrant punch without overpowering.
Black pepper (1/2 teaspoon): Adds just the right amount of gentle spice.
Salt (3/4 teaspoon): Enhances and brings all the flavors together beautifully.
Dried oregano (1 teaspoon): The signature herb of Greek cuisine, lending an earthy, slightly minty aroma.
Olive oil (1 tablespoon): Adds richness and helps meld the flavors with classic Mediterranean warmth.
Red wine vinegar (1 tablespoon): Provides a tangy counterpoint that brightens every bite.
Optional – red onion (1/2 medium, thinly sliced): Offers a crisp, sharp note that’s fantastic for layering flavors.
Toppings for serving: Chopped tomatoes, cucumbers, crumbled feta, olives, and anything fresh you love to make it your own.

How to Make Instant Pot Greek Chickpeas and Quinoa Recipe

Step 1: Combine the Main Ingredients

Start by placing the rinsed quinoa and drained chickpeas straight into your Instant Pot insert. This combo is the hearty base that will soak up all the spices and tangy dressing, so make sure it’s evenly spread for consistent cooking.

Step 2: Whisk the Flavorful Liquid Mix

In a small bowl or measuring cup, whisk together water, fresh lemon juice, garlic powder, black pepper, salt, dried oregano, olive oil, and red wine vinegar until fully combined. This aromatic mixture brings all the classic Greek flavors that will infuse the quinoa and chickpeas beautifully during pressure cooking.

Step 3: Pour and Stir

Pour the lemony, herby liquid over the quinoa and chickpeas in your Instant Pot. Give everything a gentle stir to ensure the grains and beans are evenly coated and sit nicely in the flavorful mix. If you’re using the sliced red onion, toss it in now for added crunch and zing.

Step 4: Pressure Cook

Seal your Instant Pot lid and set the valve to the sealed position. Select the high-pressure cooking setting and program it for just 1 minute. It’s crazy how quick it cooks in the Instant Pot, yielding perfectly tender quinoa that’s got just the right bite.

Step 5: Let the Pressure Release Naturally

Once the cooking time finishes, allow the pot to naturally release its pressure. If you’re pressed for time, a 5-minute natural release followed by a quick release will work too. This step helps the flavors mellow and settle together perfectly.

Step 6: Stir and Get Ready to Serve

Carefully open the lid, give your Greek chickpeas and quinoa a good stir to fluff it up and distribute the flavors evenly. From here, it’s all about how you want to top it and enjoy!

How to Serve Instant Pot Greek Chickpeas and Quinoa Recipe

A white plate holds a colorful quinoa salad with three main layers. The bottom layer is light brown quinoa mixed with beige chickpeas. On top, there are bright red and yellow cherry tomatoes along with chunky, fresh green cucumber pieces. Scattered over everything are small white crumbles of cheese. A silver fork is placed on the edge of the plate, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

This recipe shines with fresh, vibrant toppings like diced tomatoes, crisp cucumbers, salty crumbled feta, briny olives, or even a sprinkle of fresh parsley or mint. They add a cooling contrast and elevate the texture, making each bite exciting.

Side Dishes

Pairing this dish with a simple green salad or warm pita bread makes it a complete, satisfying meal. It’s also fantastic alongside grilled chicken or fish if you want to add some extra protein and keep the Mediterranean vibe going strong.

Creative Ways to Present

For a fun twist, serve this Instant Pot Greek Chickpeas and Quinoa Recipe in a hollowed-out bell pepper or stuffed tomato. It also works wonderfully as a filling for lettuce wraps or as a base in a casual bowl with all your preferred toppings layered artfully on top.

Make Ahead and Storage

Storing Leftovers

This dish holds up beautifully in the fridge for several days, making it a fantastic meal prep option. Store leftovers in an airtight container, and the flavors actually deepen over time, perfect for quick lunches or easy dinners later in the week.

Freezing

If you want to make it even easier, Instant Pot Greek Chickpeas and Quinoa Recipe freezes well. Portion it out in freezer-safe containers, and thaw in the fridge overnight before reheating. This makes for a convenient option when you need a nutritious dish that’s ready to go.

Reheating

To reheat, simply warm it gently in a microwave or in a skillet on the stove with a splash of water or a drizzle of olive oil to revive the moisture and freshness. If serving cold as a salad, just give it a quick toss and freshen with a squeeze of lemon.

FAQs

Can I use dried chickpeas instead of canned?

Absolutely! Just remember to soak and cook your dried chickpeas ahead of time since the Instant Pot cooking time here is very short, and canned chickpeas provide the convenience to cook everything together quickly.

Is quinoa gluten-free?

Yes, quinoa is naturally gluten-free, making this recipe a great option for anyone avoiding gluten but still craving a filling, protein-rich meal.

Can I add fresh garlic instead of garlic powder?

You can, though for this quick-cooking Instant Pot recipe, garlic powder disperses flavor evenly and avoids the risk of raw garlic overpowering. If you do prefer fresh garlic, finely mince and add it with the liquid ingredients.

What if I want this recipe spicier?

Feel free to add a pinch of crushed red pepper flakes or a dash of cayenne to the liquid mixture. It gives a nice warmth that complements the lemon and oregano without taking over.

Can I substitute quinoa with another grain?

You can try using couscous or bulgur, but keep in mind the cooking times will differ. Quinoa’s quick cooking time makes it ideal for this Instant Pot method.

Final Thoughts

If you’re on the lookout for a quick, flavorful, and wholesome dish that feels like a warm Mediterranean hug, you really can’t go wrong with the Instant Pot Greek Chickpeas and Quinoa Recipe. It’s a wonderful way to enjoy a balanced meal with minimal effort but maximum deliciousness. I hope you fall in love with it as much as I have and make it a staple in your kitchen rotation!