Instant Pot Chickpeas
How do you cook chickpeas easy and quick (and without soaking)? The answer is simple , instant pot chickpeas is the solution! Use your instant pot to turn dried chickpeas to perfectly cooked beans that you can use in any dish of your choice in under 60 minutes. Canned chickpeas – BE GONE!
Servings: 6 cups
- 1 pound dried chickpeas 2 ¼ cups
- 6 cups water
No-Soak Method (cooking dried beans directly):
If you think the chickpeas you have isn’t clean, clean it. Pick any stones or debris it might have, and rinse it. I skipped rinsing.
Add chickpeas to your pot. Pour in water.Jo’s Tip: There is also another reason why I don’t add salt while cooking dried beans. Salt interferes with the cooking of dried beans. You might end up with texture not exactly what you were hoping for.Chickpeas can absorb salt only when it’s softened. Do my suggestion; do not add salt while cooking dried beans.
Cover lid tight with pressure valve in SEALING position.
Pressure cook for 20-25 minutes if you want al-dente texture. Cook for 40-50 minutes for softer texture.
After cooking time, allow natural pressure release for 20 minutes for al-dente, and full pressure release for softer texture.
Open pot, use cooked chickpeas in your favorite dish. You can use the liquid in which chickpeas were cooked in curries, soup or even while blending hummus.
Overnight soaking - Soak chickpeas in little more than double the amount of water in a large bowl. Use a big bowl, as chickpeas will expand. It’s recommended to soak chickpeas for 8 to 10 hours, ideally overnight.
Rinse off soaked chickpeas.
Add it to instant pot. Pour water. Cover lid tight with pressure valve in SEALING position.
Pressure cook for 12-15 minutes. 12 minute chickpeas will still have a slight crisp to it. 15 minutes will give softer chickpeas texture close to canned chickpeas.
Once cooking time is complete, let NPR (Natural Pressure Release) for 10 minutes. Turn pressure knob to VENTING position to release all pressure.
Open lid and use chickpeas in your dish.
Frequently Asked Questions on How To Cook Chickpeas in Instant Pot
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.
- Do you need to always soak chickpeas before cooking?
- If you are using instant pot pressure cooker, or slow cooker it’s not required to pre soak chickpeas before cooking. You can directly cook the dried beans.
- What’s the ratio of chickpeas to water for instant pot chickpeas?
- General rule is 1:2 ratio. For every one cup chickpeas use 2 cups water.
- How long does it take to cook chickpeas in instant pot?
- For al-dente texture it takes about 20-25 minutes in pressure cooker and for softer texture it takes about 40-50 minutes. Please note the time mentioned here is the reading on Instant pot in terms of minutes. Please bare in mind instant pot takes couple of minutes to build pressure before it starts cooking for the mentioned time. And the time to release pressure is also to be counted. For example if I want al-dente texture instant pot will take 15 minutes to build pressure inside, then cook for 20 minutes as per timer and 15 minutes for NPR.
- What is instant pot soaked chickpeas cooking time?
- Soaked chickpeas cooks faster. It’ll take about 12 to 15 minutes cooking time. Do keep in mind the extra time needed for pressure to build inside the pot and time for pressure release is not inclusive in that 12-15 minutes time. You need to add those as well for the exact cooking time.
- How to store chickpeas?
- Cooked chickpeas can be stored in sealed jars with little of it’s cooking liquid. Keep them refrigerated for four to five days.
- If you want to store longer, place cooked chickpeas in a single layer on a baking tray, pop into the freezer for couple of hours. Then transfer frozen beans into freezer bags. You’ll have individual beans frozen separately without sticking to one another. Frozen chickpeas can be stored for up-to 6 months. Tip: For convenience, you can divide into one and half cups portions of chickpeas and store them in separate freezer bags. For any recipe that calls for 1 can of chickpeas, use one freezer bag.
Calories: 275kcal | Carbohydrates: 46g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Sodium: 30mg | Potassium: 661mg | Fiber: 13g | Sugar: 8g | Vitamin A: 51IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 5mg