Pressure Cooked Wheat Berry and Chickpea Stew

Name: Pressure Cooked Wheat Berry and Chickpea Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter or oil; 1 large onions coarsely chopped; 3 stalks celery cut into 4-5 chunks; 1 1/2 cups wheat berries picked over and rinsed; 6 cups vegetable stock or, beef stock or, chicken stock or, bouillon; 4 small parsnips cut in 3-4 chunks, peeled; 3/4 cup chickpeas (garbanzo beans) picked over and rinsed; ⅓ cup mushrooms dried, loosely packed; 2 each bay leaves; 1 tablespoon caraway seeds; 1/2 teaspoon salt or to taste

Servings: persons

2 tablespoons butter or oil
1 large onions coarsely chopped
3 stalks celery cut into 4-5 chunks
1 1/2 cups wheat berries picked over and rinsed
6 cups vegetable stock or, beef stock or, chicken stock or, bouillon
4 small parsnips cut in 3-4 chunks, peeled
3/4 cup chickpeas (garbanzo beans) picked over and rinsed
⅓ cup mushrooms dried, loosely packed
2 each bay leaves
1 tablespoon caraway seeds
1/2 teaspoon salt or to taste

1
Heat the butter in the cooker.
2
Saute the onion until soft, about 3 minutes.
3
Stir in the celery and wheat berries.
4
Add the stock (watch for sputtering oil), parsnips, chickpeas, mushrooms, bay leaves, and caraway seeds.
5
Lock the lid in place and over high heat bring to high pressure.
6
Adjust the heat to maintain high pressure, and cook for 50 miutes.
7
Let the pressure drop naturally, or us a quick release method.
8
Remove the lid, tilting it away from you to allow any excess steam to escape.
9
If the wheat berries or chick peas are not quite cook ed, lock the lid back into place and return to high pressure for a few more min utes.
10
Remove the bay leaves, and adjust the seasonings, adding salt to taste.

732

kcal

Calories

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons butter or oil, 1 large onions coarsely chopped, 3 stalks celery cut into 4-5 chunks, 1 1/2 cups wheat berries picked over and rinsed, and more.

Yes, Pressure Cooked Wheat Berry and Chickpea Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!