Instant Pot Chickpeas (No Soaking Required!)
User Reviews
4.5
105 reviews
Excellent
Instant Pot Chickpeas (No Soaking Required!)
Report
Instant Pot Chickpeas cook to perfection every time! You can soak them ahead of time, or skip it all together, for a delicious alternative to using canned beans.
Share:
Ingredients
- 1 pound dried chickpeas
- 6 cups water
- 1 teaspoon fine sea salt (optional)
Instructions
NO-SOAK METHOD:
- Cover the dry chickpeas with 6 cups of water, add the salt, and secure the lid, moving the steam release valve to SEALING. Select the "Manual" or "Pressure Cook" button and cook at high pressure for 50 minutes (or up to 60 minutes for more tender beans), then allow the pressure to release naturally for 10 minutes. When the screen reads LO:10, move the steam release valve to VENTING to release the remaining pressure.
- When the floating valve in the lid drops, it's safe to remove the lid. Test the chickpeas for tenderness by mashing one against the side of the pot with a fork. Use the cooked beans right away, or store them in 1 1/2 cup portions in the fridge or freezer to replace a can of chickpeas in recipes. You should get 6 cups of cooked chickpeas (about 4 cans worth) in total.
SOAKED METHOD
- Cover the chickpeas with 3 inches of water in a large bowl, and let them soak 8 hours, or overnight. When you're ready to cook, drain the chickpeas, then add them to the bowl of your Instant Pot. (You can also use the quick-soak method mentioned in this post as an alternative.)
- Cover the drained chickpeas with 6 cups of fresh water, and the salt, if using, and secure the lid. Move the steam release valve to SEALING. Select the "Manual" or "Pressure Cook" button and cook at high pressure for 15 minutes (or 20 minutes for more tender beans), then allow the pressure to release naturally for 10 minutes. When the screen reads LO:10, move the steam release valve to VENTING to release the remaining pressure.
- When the floating valve in the lid drops, it's safe to remove the lid. Test the chickpeas for tenderness by mashing one against the side of the pot with a fork. Use the cooked beans right away, or store them in 1 1/2 cup portions in the fridge or freezer to replace a can of chickpeas in recipes. You should get 6 cups of cooked chickpeas (about 4 cans worth) in total.
Equipments used:
Notes
- Nutrition information is for roughly 1/2 cup of cooked chickpeas, assuming you get 6 cups in total from this recipe. This information is automatically calculated, and is just an estimate, not a guarantee.
- • Need a longer cook time? If your chickpeas are not quite tender enough after the suggested cooking time, secure the lid again. (Be patient-- it won't close until the floating valve in the lid drops, meaning the pot isn't pressurized.) Cook at high pressure for an additional 5 minutes, and then perform a quick release by moving the steam release valve to venting right away. When there is no longer pressure in the pot, you can check on the chickpeas again. I tend to cook the beans on the longer side of the suggested cook times above.
- • Need to cook a smaller batch? You can cook 1 cup of chickpeas in 3 cups of water, instead. In this case, I usually add 3 to 5 minutes to the cook time, to account for the smaller volume.
- • Update note: I recently tested this recipe again and found that adding salt does not seem to affect the cooking time. I suspect that the age of the beans I was testing with previously had more to do with it than the added sodium, so feel free to season your beans as you like! This chickpea recipe is intended for replacing canned beans in recipes, but for a more flavorful option, check out my seasoned Instant Pot Black Beans.
Nutrition Information
Show Details
Calories
138kcal
(7%)
Carbohydrates
23g
(8%)
Protein
7g
(14%)
Fat
2g
(3%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
209mg
(9%)
Potassium
331mg
(9%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
25IU
(1%)
Vitamin C
2mg
(2%)
Calcium
43mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 209mg | 9% |
| Potassium | 331mg | 7% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
105 reviews
Excellent
Other Recipes
You'll Also Love
Spicy maple roast carrots with crispy chickpeas and yogurt sauce
American, MIddle eastern vibes
5.0
(72 reviews)
Sesame Roasted Vegetables and Chickpeas with Garlic Tahini Yogurt Sauce
American, Vegan
5.0
(33 reviews)
