Step 1

Soak chickpeas overnight in 3 to 4 cups water before you start. In the morning drain the water in which the chickpeas were soaked and rinse them. Set aside.

Step 2

In a bowl or glass jar, whisk together soy sauce, hoisin sauce, rice vinegar, mirin, sriracha, toasted sesame oil and brown sugar. Set aside.

Step 3

Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the chopped ginger, garlic, dried red chilies and chopped onion. Saute for 2 to 3 minutes.

Step 4

Then add the soaked and drained chickpeas to the pot and toss to combine. Stir in the prepared sauce.

Step 5

Then add 1 cup of water. Scrape the bottom to make sure there's nothing stuck at the bottom of the pan.

Step 6

Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 25 minutes with the pressure valve in the sealing position. Let the pressure release naturally. Do 10 minutes high pressure if using canned chickpeas.

Step 7

Open the lid and then press the saute button. Add the peppers, green onion and half of the roasted peanuts. Let is simmer on "saute mode" for 3 to 4 minutes until peppers soften a little.

Step 8

Then make a cornstarch slurry by mixing 1.5 teaspoon cornstarch with 1 tablespoon water and add it to the pot. The sauce will thicken, simmer one more minute. You may also add salt at this point if you want, I did not add any since the salt in the sauces was enough for me.

Step 9

Stir in the remaining roasted peanuts, garnish with more green onions and serve kung pao chickpeas with rice.

Step 10

Stir in the remaining roasted peanuts, garnish with more green onions and serve kung pao chickpeas with rice.