Instant Pot Chickpeas
Let me show you how to cook chickpeas in your instant pot with this step by step guide. No soaking is required for this pressure cooker chickpeas. Yet you’ll achieve tender and delicious chickpeas at all times.
Cooking legumes in your instant pot can’t get easier than this and it tastes better than canned every time. Right let’s get to it, you are only a few minutes away from making the best homemade hummus, stew, curries or whatever your heart wants with these chickpeas.
Why you would love this instant pot chickpeas recipe
- It is cheap to make your own at home as you would get more for your money. 1 cup of dried chickpeas would yield at least 3 cups of cooked version. Do the maths, dried chickpeas whether organic or not is inexpensive.
- You don’t have to worry about preservatives or how long the chickpeas have been canned for.
- Although it may sound almost convincing to buy store-bought because it is convenient and this takes about 30 minutes cooking time but after cooking chickpeas in your instant pot, you will change your mind forever. Think about it, your only job is to add the ingredients to the pressure cooker, time it and put your feet up. You can’t say the same for stovetop method as it would need babysitting
- It is fresh, delicious and tastes better than canned.
- You can cook this to the constituency and texture you want. firm, soft, whatever you want.
- It stores pretty well too, what is not to love?
Is Chickpea A Legume
Yes, it is and it is also called “pulse”. Chickpeas belong to the same family as lentils, peanuts, beans, peas. Etc. It is healthy, a great source of protein and full of other goodness your body would thank you for. Read more about it here.
Do you know chickpeas is also called Garbanzo Beans?
Ingredients
Dried chickpeas (Garbanzo beans)
Water
Onion: This is optional but adds flavour to the chickpeas
Salt: to taste
How to cook chickpeas in an instant pot
Just as this instant pot black-eyed peas, you are in for a good treat with this recipe. More importantly, no soaking is required. Simple and quick!
Rinse the chickpeas
Turn on your instant pot, add water, dry chickpeas, salt and chopped onions together and give it a quick mix.
Lock the lid of the IP securely and turn the valve to the sealing position, select manual or pressure cook and cook on high pressure for 30 minutes.
Once the cooking time is completed, natural pressure release for 20 minutes then carefully release the remaining pressure.
Leave to cool completely, drain and store or use as desired.
How to Use Chickpeas
I know you are probably thinking hummus, yes you are right, but chickpeas are a lot more than that delicious dip.
Use chickpeas in soups, stews, wraps, it can be roasted and can also serve as snacks. It can be made into mash, add to salad, couscous, curries, make it into a burger or fritters and the best of all FALAFEL! Did you just say Amen! I know, it is versatile beans. Let me know if I have missed any out.
Tips
This recipe is a no soak one but if you do decide to use soaked chickpeas, cut the cooking time into halve with 20 minutes natural pressure release.
The cooking time in this recipe is perfect if you would be adding the chickpeas to soup, salad, stews, curries, falafel etc. If you would be using it for hummus then cook for 10 minutes longer with 20 minutes NPR. That way you would be guaranteed soft result.
How To Cook Chickpeas On The Stovetop
No Soak: follow the same procedure as the instant pot. Add all the ingredients into a pot and add enough water to cover. Cook on medium heat until tender to your likeness. I recommend you soak the chickpeas before cooking as no-soak stovetop method takes forever.
Soaked chickpeas: the aim is to cut down cooking time, soaked chickpeas would already look plumped already and almost soft but not enough to eat. Cook over medium heat for 1 to 1 ½ hours or until tender to your likeness.
How to Store Cooked Chickpeas (Garbanzo beans)
In the refrigerator: Cooked chickpeas would last up to 5 days in the fridge, store in an airtight container
In the freezer: it would last up to 3 months in the freezer, it is best to portion it before storing in the freezer for convenience
Other Vegetarian Instant Pot Recipes On The Blog
Instant Pot Butternut squash soup
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Instant Pot Chickpeas (No Soaking Required)
Equipment
- Instant Pot
Ingredients
- 1 cup dried chickpeas Garbanzo beans
- 5 cups water
- 1 small onion chopped
- 1 teaspoon salt optional
Instructions
- Pick broken and bad beans and rinse the chickpeas
- Turn on your instant pot, add water, dry chickpeas, salt and chopped onions together and give it a quick mix.
- Lock the lid of the IP securely and turn the valve to the sealing position, select manual or pressure cook and cook on high pressure for 30 minutes.
- Once the cooking time is completed, natural pressure release for 20 minutes then carefully release the remaining pressure.
- Leave to cool completely, drain and store or use as desired.
Notes
Tips
- This recipe is a no soak one but if you do decide to use soaked chickpeas, cut the cooking time into half with 20 minutes natural pressure release.
- The cooking time in this recipe is perfect if you would be adding the chickpeas to soup, salad, stews, curries, falafel etc. If you would be using it for hummus then cook for 10 minutes longer with 20 minutes NPR. That way you would be guaranteed soft result.
How To Cook Chickpeas On The Stovetop
No Soak: follow the same procedure as the instant pot. Add all the ingredients into a pot and add enough water to cover. Cook on medium heat for 1 to 1 ½ hours or until tender to your likeness Soaked: the aim is to cut down cooking time, soaked chickpeas would already look plumped already. Cook over medium heat forNutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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