Instant Pot Chickpeas (Soak & No-Soak Method)

Cooking perfect chickpeas in the Instant Pot is a fast and easy method than making them on the stovetop. These pressure cooker chickpeas are cheaper, healthy and taste better than canned.

📝 Ingredients

• 1 cup dried chickpeas (garbanzo beans or chole)
• 2 cups water (for soaking)
• 3 cups water ( for cooking)
• 1/4 teaspoon salt

👨‍🍳 Instructions

1. 1--- Soaked Method: ---
2. 2Rinse 1 cup of dried chickpeas and soak them in 2 cups of water in a large bowl for at least 8 hours or overnight. You can also quickly soak dried chickpeas in hot water if you don't have time.
3. 3Once ready to cook, drain the water and add the chickpeas into the Instant Pot bowl. Cover the soaked chickpeas with 3 cups of water along with some salt.
4. 4Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 13-15 minutes.Once the pot beeps, let the pressure release naturally. Open the Lid.
5. 5Take one chickpea and mash it with your fingers to check the tenderness. Then, perfectly cooked Instant pot chickpeas are ready.
6. 6You can use cooked chickpeas right away or refrigerate for later use in an airtight container.**Note: 1 ½ cups of cooked chickpeas replace one can of chickpeas. So this recipe yields 3 cups, i.e., two cans of chickpeas.
7. 7--- No-Soak Method: ---
8. 8Add the dried chickpeas into the Instant Pot bowl. Cover with 5 cups of water along with some salt.
9. 9Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 35-40 minutes.Once the pot beeps, let the pressure release naturally. Open the Lid
10. 10Take one chickpeas and mash it with your fingers to check the tenderness.
11. 11You can use cooked chickpeas right away or refrigerate for later use in an airtight container.Note: 1 ½ cups of cooked chickpeas replace one can of chickpeas. So this recipe yields 3 cups, i.e., two cans of chickpeas.