Sheet-Pan Chimichurri-Style Instant Pot Chickpeas with Roasted Baby Potatoes & Broccoli
Enjoy all the flavors of chimichurri chicken in a vegetarian-friendly, protein-packed Instant Pot meal. Tender chickpeas pair with roasted baby potatoes and broccoli for a vibrant, speedy dinner.
- 2 cups canned chickpeas, drained and rinsed
- 3 cups baby potatoes, halved
- 2 cups broccoli florets
- 3 tbsp olive oil
- 0.5 cup fresh parsley, chopped
- 0.25 cup fresh cilantro, chopped
- 3 cloves garlic, minced
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
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Instructions
In a small bowl, combine parsley, cilantro, garlic, red wine vinegar, oregano, red pepper flakes, 2 tbsp olive oil, salt, and pepper to make the chimichurri sauce.
⏱️ 2 minutesToss baby potatoes with 1 tbsp olive oil and a pinch of salt. Place them in the Instant Pot on the steamer rack with 1 cup water underneath.
⏱️ 1 minuteTop potatoes with broccoli florets. Seal the lid and cook on High Pressure for 4 minutes.
⏱️ 4 minutes 🌡️ High PressureQuick release pressure. Open lid, add chickpeas, and half of the chimichurri sauce. Stir gently and use Sauté mode for 2 minutes until warmed through.
⏱️ 2 minutes 🌡️ SautéServe immediately, drizzled with remaining chimichurri sauce.
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Nutrition Information
Per serving. Values are approximate and may vary.
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