Instant Pot Chickpeas No Soak
User Reviews
5
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Prep Time
1 min
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Cook Time
40 mins
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Natural Release Time
10 mins
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Total Time
51 mins
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Servings
7 Cups Cooked
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Calories
236 kcal
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Course
Side Dish, Main Course, Others
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Cuisine
Mediterranean, Indian, American, Canadian
Instant Pot Chickpeas No Soak
Description
The Instant Pot Chickpeas No Soak recipe allows cooking dry chickpeas directly without an overnight soak. After sorting and rinsing, the chickpeas are combined with water in a pressure cooker and cooked on high pressure for 40 minutes. Allowing a natural pressure release of 10 minutes before quick release helps prevent splattering and supports even cooking. The resulting chickpeas are tender and ready to use in salads, hummus, curries, or other recipes.
The cooking liquid retains flavor and nutrients and can be saved as a broth substitute or used in other dishes to add depth. Using fresh chickpeas rather than very old ones ensures proper softening during cooking. It’s important to avoid quick-releasing the pressure too early to prevent hot liquid splashing.
After cooking, chickpeas can be used immediately or cooled and stored. Refrigerated chickpeas last 3 to 4 days, while freezing in portions equivalent to a 15-ounce can allows convenient meal prep. Pat chickpeas dry before freezing, remove excess air from storage bags, and use within three months for best quality.
Ingredients
- 1 pound chickpeas sorted + rinsed thoroughly (approx. 2 ¼ cups, or garbanzo beans
- 6 cups water
Instructions
- Sort and rinse your dried chickpeas. Then transfer them to your Instant Pot and pour the water on top. Close the lid and make sure the valve is in the sealing position. Then set to high pressure for 40 minutes. (It will take approx. 15 minutes to reach pressure.)
- When the timer is complete, do NOT quick release. Allow for a manual release for 10 minutes before quick releasing the remaining steam. Once safe to do so, open the lid and transfer your cooked chickpeas using a small strainer or slotted spoon, in order to reserve the cooking liquid for use in other recipes.
- You may use immediately, or let cool at room temperature before storing. (See storage instructions in the notes below.)
Notes
- Do not soak chickpeas before cooking to avoid over-softening.
- Use fresh, not old, dried chickpeas for better texture and flavor.
- Always sort and rinse chickpeas thoroughly before cooking.
- Retain cooking water to use as flavorful broth in soups or sauces.
- Allow a 10-minute natural pressure release before quick release to prevent splatters.
- Store cooked chickpeas in the refrigerator for 3-4 days or freeze in 1.5 cup portions for up to 3 months.
- Remove excess air from freezer bags before sealing to preserve quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Cups Cooked
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236cal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 13g | 26% |
| Fat | 4g | 6% |
| Sodium | 26mg | 1% |
| Potassium | 567mg | 12% |
| Fiber | 11g | 44% |
| Sugar | 7g | 14% |
| Vitamin A | 43IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 74mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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