Instant Pot Chickpeas
User Reviews
5
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Additional Time
8 hrs
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Total Time
1 hr 20 mins
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Servings
4 -6
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Calories
146 kcal
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Cuisine
International
Instant Pot Chickpeas
Description
This recipe focuses on preparing dried chickpeas in an Instant Pot for consistent, tender results. Soaking the chickpeas overnight with salt is optional but recommended to reduce cooking time and improve texture. Rinsing removes debris before cooking. Garlic, bay leaves, and halved onion add mild savory notes while cooking.
Ingredients include either water or unsalted chicken stock to simmer the chickpeas under pressure, with salt added according to whether the beans were soaked. Using the Instant Pot’s pressure cooking function, chickpeas soften efficiently compared to stovetop methods, saving time and effort.
The cooked chickpeas can be drained and used in salads, stews, hummus, or other recipes calling for cooked garbanzo beans. Choosing fresh dried chickpeas improves softness and flavor. This preparation can be a foundational step in cooking with legumes.
Ingredients
- 1 cup (225g) chickpea dried, aka garbanzo beans
- 1 whole head (40g) garlic , crushed
- 2 bay leaf
- 1 (212g) onion , halved
- 1 teaspoon (6g) salt or for unsoaked chickpeas, use 1 ½ teaspoon (9g) fine salt, fine, for soaked chickpeas
- 4 cups (1L) water or unsalted chicken stock
Instructions
- Optional Step - Soak Chickpeas Overnight: Place 1 cup (225g) dried chickpeas and 1 tbsp (17g) fine table salt in a large container. Pour 4 cups (1L) cold water in the large container, then give it a few stirs. Allow chickpeas to soak overnight for at least 8 - 16 hours. *Pro Tip: If your house is very warm, place the large container in the fridge to avoid fermentation.
- Rinse Chickpeas: Rinse chickpeas under cold water, then pick out any stones or debris. Drain chickpeas well.
- Pressure Cook Chickpeas: Add 1 cup (225g) unsoaked chickpeas or all of the soaked chickpeas, 2 bay leaves, 1 whole head (40g) garlic, and 1 halved (212g) onion to the Instant Pot. Adding Salt:-For Unsoaked Chickpeas - add in 1 ½ tsp (9g) fine salt.-For Soaked Chickpeas - add in 1 tsp (6g) fine salt.Pour in 4 cups (1L) cold water or unsalted chicken stock, then give it a quick mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.Pressure Cooking Method:-For Unsoaked Chickpeas - High Pressure 42 minutes (tender with a bit of chew) or 60 minutes (tender soft) + Natural Release 20 minutes-For Soaked Chickpeas - High Pressure 5 minutes (tender & creamy) + Natural Release 20 minutesAfter 20 minutes, release remaining pressure, then open the lid.
- Serve Instant Pot Chickpeas: Remove & discard onions and bay leaves. Taste the chickpeas to ensure they are fully cooked. Add more seasoning if necessary. Drain the chickpeas. Then, serve the chickpeas as a tasty side dish. Enjoy!~ :)
Notes
- Use fresh dried chickpeas for optimal texture; old chickpeas may require longer cooking or remain firm.
- If soaking overnight, store chickpeas in the fridge to prevent fermentation, especially in warm environments.
- Rate the recipe if you've tried it to share your experience and feedback.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 26g | 9% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 398mg | 17% |
| Potassium | 370mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 6mg | 7% |
| Calcium | 55mg | 6% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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