Instant Pot

Bulgur Pilaf with Chickpeas and Herbs

4 Servings

FAST: 40 minutes
Slow: 6 to 6½ hours

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This simple but hearty pilaf combines fast-cooking bulgur and canned chickpeas, so it comes together easily and quickly. A generous measure of butter adds richness to the pilaf. For flavoring, we reached for garam masala, an Indian spice blend, as it offers the complexity of a handful of spices in a single jar. This dish makes a satisfying vegetarian main or great accompaniment for just about any roasted or grilled meat or seafood. It can be served warm or at room temperature.




Don't use fine bulgur, which typically is the variety of bulgur used in boxed tabbouleh mixes; it will cook too quickly and wind up mushy. Don't forget to rinse the bulgur to remove excess starch, but make sure to drain it well so extra water doesn't go into the pot. Don't forget to quick-release the pressure when pressure cooking is done. If left to stand, moisture and heat trapped in the pot will make the bulgur soft and gummy.

FAST: 40 minutes
Slow: 6 to 6½ hours


  • 4

    tablespoons (½ stick) salted butter

  • teaspoons garam masala


Anne P.

What would be the timing and steps for cooking this on the stove without an Instapot?

Lynn C.

Hi Anne -

Since this recipe is from our Fast & Slow Instant Pot book, we didn't test it on the stovetop so we can't offer the specific timing and instructions. However, you might like this bulgur pilaf made on the stovetop that is very similar -

The Milk Street Team

Jon S.

Really loved the flavor and the ease (stovetop, it should be noted) of this Bit of versatility, too. I had a CSA lacinato lagniappe, ribboned it up, and threw it in early in the steaming process.