Instant Pot Chickpeas
Instant Pot Chickpeas. Easy, foolproof method for cooking dry chickpeas in your Instant Pot (or pressure cooker) less than 1 hour - no soaking required! Flavorful, creamy, and a million times better than canned.
Servings: 6 cups
Add the dried chickpeas (garbanzo beans) to your Instant Pot or pressure cooker add enough water that it is covered by at least 1-inch.
Secure the lid and place the steam release valve in the SEALING position.
Select "Manual" or "Pressure Cooker" mode and cook on HIGH PRESSURE for 45 minutes.
After the timer is complete and your Instant Pot beeps, allow your Instant Pot to release naturally for 10 minutes. After 10 minutes, manually switch the valve to "venting" - be careful! Use an oven mitt or kitchen towel to cover your hand as the steam is HOT!
Remove the lid and test for doneness. Different chickpeas and pressure cookers will each cook a little differently. If your chickpeas are super undercooked, return the lid and cook for 10 minutes more.
Once cooked to desired doneness, drain thoroughly. Use immediately or store in the refrigerator for up to 5 days. You may also freeze in smaller portions for up to 6-8 months.
If you do soak your beans before cooking them in the Instant Pot, decrease cooking time to 12 minutes on "manual pressure" HIGH followed by 10 minutes natural release.
Get an Instant Pot here (affiliate link).
Serving: 12(1/2 cup) approx | Calories: 106kcal | Carbohydrates: 16.2g | Protein: 5.9g | Fat: 2.3g | Sodium: 0mg | Potassium: 173mg | Fiber: 5.3g | Sugar: 4g | Vitamin A: 1.2IU | Calcium: 42mg | Iron: 1.5mg