5 from 3 votes
Instant Pot Chickpeas
A plant-based powerhouse in your Instant Pot; check out how to make ultra-versatile Instant Pot chickpeas.
Prep Time
5 mins
Cook Time
50 mins
Total Time
55 mins
Servings:
6
servings
Calories:
275 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 pound chickpeas soaked overnight, dried
- 6 cups water
- 1 teaspoon salt optional
- 1 pinch black pepper optional
Instructions
- Rinse the dried chickpeas thoroughly under cold water to remove any debris.
- Place the rinsed chickpeas into the Instant Pot and add water. Optionally, add salt and black pepper.
- Secure the lid of the Instant Pot and set the valve to the sealing position. Select the 'Manual' or 'Pressure Cook' setting and adjust the time to 50 minutes on high pressure for tender chickpeas. Allow the pressure to release naturally for 10 minutes after cooking.
- After the natural release, move the valve to 'venting' to release any remaining pressure. Open the lid carefully, test the chickpeas for tenderness, and drain them.
Cup of Yum
Nutrition Information
Calories
275kcal
(14%)
Carbohydrates
46g
(15%)
Protein
15g
(30%)
Fat
5g
(8%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
1g
(5%)
Sodium
418mg
(17%)
Potassium
662mg
(14%)
Fiber
13g
(52%)
Sugar
8g
(16%)
Vitamin A
51IU
(1%)
Vitamin C
3mg
(3%)
Calcium
87mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 275
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 15g | 30% |
| Fat | 5g | 8% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 418mg | 17% |
| Potassium | 662mg | 14% |
| Fiber | 13g | 52% |
| Sugar | 8g | 16% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 87mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.