Instant Pot Chickpeas (No Soaking Required)
Let me show you how to make 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.
Servings: 3 cups
- 1 cup dried chickpeas Garbanzo beans
- 5 cups water
- 1 small onion chopped
- 1 teaspoon salt optional
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.
- 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 for
Calories: 257kcal | Carbohydrates: 44g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Sodium: 813mg | Potassium: 637mg | Fiber: 12g | Sugar: 9g | Vitamin A: 45IU | Vitamin C: 5mg | Calcium: 91mg | Iron: 4mg