Instant Pot Chickpeas (No Soaking Required!)
User Reviews
4.5
Instant Pot Chickpeas (No Soaking Required!)
Description
Instant Pot Chickpeas (No Soaking Required!) allows you to cook dried chickpeas directly without pre-soaking, saving time while obtaining soft, well-cooked beans. The recipe calls for one pound of dried chickpeas covered with six cups of water and optional fine sea salt. Pressure is built in the Instant Pot for 50 to 60 minutes on high, depending on preferred tenderness. After cooking, a natural pressure release of 10 minutes helps prevent splitting and maintains bean integrity.
The result is about six cups of cooked chickpeas, equivalent to roughly four standard cans. These chickpeas can be used interchangeably in recipes needing canned beans but offer a fresher shelf life and customizable seasoning. The cooking method suits those who prefer cooking beans from scratch without the time investment of soaking.
The recipe also includes an alternative soaked method, soaking the beans for eight hours, then cooking for shorter intervals. Salt can be added without affecting cooking time significantly. If chickpeas are not soft enough after the initial cooking, the lid can be secured again and cooked under pressure for additional minutes as needed.
Ingredients
- 1 pound chickpeas dried
- 6 cups water
- 1 teaspoon salt optional, fine sea salt
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.
Notes
- If chickpeas are not tender enough after cooking, reseal the lid and cook for an extra 5 minutes at high pressure, then quick release.
- For smaller batches, use a 1:3 chickpea to water ratio and add 3-5 minutes to the cooking time.
- Salt can be added before cooking without affecting the time; it enhances flavor.
- Cooked chickpeas yield about six cups, suitable for replacing four cans in recipes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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