Instant Pot Chickpeas
Instant Pot Chickpeas are a total win-win. They're quick, easy, and cheaper than buying canned. Plus, no soaking required! Time to stock up!
Servings: 11 servings (about ½ cup each)
Estimated Calories: 160
Ingredients
- 1 pound dry chickpeas
- 6 cups water
Instructions
- Place the chickpeas and water in the Instant Pot. Put on the lid and turn the steam release handle to "sealing."
- Press Bean/Chili or Manual or Pressure Cook (depending on the model of your Instant Pot) and set the time to 35 minutes at high pressure. (Note: It will take approximately 20 minutes for the Instant Pot to come to pressure before the cooking time will begin to count down.)
- When cooking time is complete, allow the pressure to release naturally for 20 minutes.
- Turn the steam release handle to "venting" and quick-release any remaining pressure (please take precautions as there will be HOT steam released).
- Drain the chickpeas and spread out onto a large baking sheet to cool.
- Use now, refrigerate to use within a few days, or freeze for longer-term storage.
Recipe Notes
- This recipe will yield the equivalent of three 15- to 16-ounce cans of chickpeas. Divide into 3 equal portions (each will be a little over 1½ cups) and use each as you would a can of drained chickpeas.
- If you would like to soak the beans overnight before cooking, reduce the cooking time to 18 minutes. The 20-minute natural release time remains the same.
- I used an 8-quart Instant Pot for this recipe.
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