Instant Pot Chickpeas
Easy NO SOAK Instant Pot Chickpeas in less than an hour! Save time and money by making your own pressure cooker chickpeas at home, with better flavour and less salt than canned.
Servings 10
Calories 167kcal
Equipment
Ingredients
- 1 pound dried chickpeas not soaked!
- 5 cups cold water
- ½ medium yellow onion optional
- 1 clove garlic, smashed optional
- t teaspoon salt optional
Instructions
- Place your dried chickpeas into a mesh strainer and rinse well. Check for any stones or broken chickpeas, and discard those.1 pound dried chickpeas
- Place the rinsed beans into the insert of your Instant Pot, together with 5 cups of water and any aromatics.5 cups cold water, ½ medium yellow onion, 1 clove garlic, smashed, t teaspoon salt
- Seal the lid on the Instant Pot and make sure the vent is set to "sealing". Set to Manual / High Pressure for 40 minutes (for firmer chickpeas) or 45 minutes (for softer chickpeas). It will take about 20 minutes to come up to pressure.
- Once the pressure cooking cycle is complete, allow the pressure to release naturally for 15-20 minutes. Then, flip the vent to "venting" to release the remaining pressure.
- Open the lid and remove any aromatics. Strain the cooked chickpeas, and use as you wish.
Notes
- Nutrition values are an estimate only and are based on 10 servings of cooked chickpeas.
- If the chickpeas are too firm when the cooking cycle is complete, you can pressure cook for an additional 3 minutes.
- Cooked chickpeas can be stored in the refrigerator for up to 5 days, or in the freezer for 3-6 months.
- You can easily make more or less beans as needed. Use 1 cup water per every 100 grams of dried beans.
Nutrition
Calories: 167kcal | Carbohydrates: 28g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 405mg | Fiber: 8g | Sugar: 5g | Vitamin A: 30IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 3mg