Instant-Pot (or pressure cooker) Italian Chickpea Stew

We don't have an instant pot but I made this with a pressure cooker and it worked great so I am adjusting the recipe for our pressure cooker. The original recipe calls for homemade pesto but that is too much for me to make. I added a scoop from jarred pesto and it was a good addition but no one else even wanted any so I might skip entirely next time.

From epicurious

Ingredients

2. For the chickpeas:
   • 1 tablespoon plus 1/2 teaspoon kosher salt, divided
   • 1 quart water
   • 12 ounces dried chickpeas
   • 2 tablespoons extra-virgin olive oil
   • 1 small onion, chopped (about 3/4 cup)
   • 2 medium carrots, peeled and chopped (about 3/4 cup)
   • 1 (14-ounce) can diced tomatoes, undrained
   • 4 cups chicken stock
   • 1/4 cup grated Parmesan or similar cheese
   • Some basil pesto (if desired)
   
   
   

   Preparation

3. Soak the chickpeas:
   1. In a large bowl, dissolve 1 tablespoon of kosher salt in the water. Add the chickpeas and soak at room temperature for 8 to 24 hours. Drain and rinse.
4. Sauté the onions:
   1. Put the pressure cooker pan on a burner over high heat. Add the olive oil and heat until it shimmers. Add the onion and sprinkle with 1/4 teaspoon of salt. Cook, stirring frequently, until the onion pieces separate and soften, 2 to 3 minutes.
5. Pressure cook:
   1. Add the drained chickpeas, carrots, tomatoes with their juice, stock, and remaining 1/4 teaspoon of salt. Lock the lid into place. Once the pressure cooker whistles, let it cook for 10 minutes. It will whistle occasionally. Then, turn off the heat and let the pressure come down for at least 30 minutes before touching it. Push the weight a little to see if there is still pressure inside, if it is mostly gone you can take off the weight to let the rest out. Unlock and remove the lid. 
6. Serve the chickpeas:
   1. Ladle the chickpeas into bowls and top each with a spoonful of pesto (if desired). Sprinkle with the cheese and serve. 
7. 
   

Vegetarian Calzones

Makes 3 calzones (enough for our family of 2 adults and 2 kids with some leftovers). We always use the same veggie toppings but you can change the toppings to whatever you like.

Ingredients

For dough:

-- 1 1/2 c. warm water
-- 1.5 t. instant yeast
-- 1.5 t. sugar
-- 3 cups all-purpose flour
-- 1.5 t. salt

Toppings:

-- 3/4 large green pepper, diced
-- 3/4 red onion, diced
-- 1 med tomato, diced
-- 1.5 small can pizza sauce
-- 1.5 package pizza cheese from the store (we maybe could get away with 1 package here as we don't use that much cheese)



Preparation:

1. Sometime in the afternoon before you are going to make calzones, make the dough. 
2. In a bowl, combine the water, yeast and sugar. Let stand until the mixture foams on top, about 5 minutes.
3. In another bowl, mix together flour and salt. Add water/yeast mixture to flour and stir into a dough.
4. Remove the dough from the bowl and knead for a few minutes on a floured surface to prevent sticking.
5. Place in a lightly oiled bowl and cover with a clean cloth. Let the dough rise for about 30 minutes in warm and draft-free area. Cut the dough in thirds, each third will make 1 calzone
6. Preheat oven to 350 degrees.
7. Take the dough and roll it out with a rolling pin to be thin and roughly 12 inches to 18 inches in diameter. I try for the biggest circle I can fit in a sheet pan. 
8. Cover sheet pan with silpat (or oil) and transfer dough circle to sheet pan. 
9. Add one large handful of cheese onto half of the dough (or 2/3), leaving a clear edge all around so the dough will stick when you fold it over. 
10. Sprinkle 1/3 of veggies on the cheese
11. Sprinkle 1/3 of sauce on the veggies
12. Add on another 2 large handfuls of cheese on the top. If you cover the veggies so you can't see them it will be a LOT of cheese. 
13. Pull the uncovered dough over the toppings and push to seal all around the edges. Then, fold the edge up all around the seal to make a nice pattern and really seal it in. 
14. Brush top of calzone with milk or egg wash and cut a slit into the top. 
15. Bake in oven 30 - 35 minutes.