Measure all ingredients up to the vinegar.

Blend all ingredients in a high speed blender until completely smooth, about 2 minutes. Weigh out vital wheat gluten while chickpea mixture is blending.

Combine vital wheat gluten and chickpea mixture in a large bowl. Let rest about 15 minutes to allow gluten to absorb the moisture.

Separate dough into 2 parts. Fit a food processor with a dough hook, blend each portion until the dough is warm, stretchy, smooth, and ‘shreds’ of gluten are visible. This can take up to 8 minutes, depending on your food processor. Don’t be alarmed if it initially starts to break apart into crumbles. Keep processing it and it will come together into a large ball. If it’s too crumbly, add a few more tablespoons of liquid and it should come together.

Combine 2 kneaded balls of dough onto a large sheet of aluminum foil.

Fold foil into a rectangular package and seal each end tightly. Cover with another large sheet of aluminum foil and repeat.

Add 2 cups of water to Instant Pot and insert trivet. Place packet on top of trivet.

Set Instant Pot for manual, high pressure for 120 minutes.

When roast is finished cooking, quick release the pressure, and allow to come to room temperature. Remove foil whenever it is cool enough to touch.

When roast has cooled enough to handle, split roast in half.

Shred gently along the grains that were formed by the food processor, until entire roast is shredded. Refrigerate for best texture.

When ready to cook, sauté in a pan with a light layer of oil. Add at the end of recipes with high moisture content (soups or stews) otherwise use as you would any other meat alternative.