Cooking perfect chickpeas in the Instant Pot Pressure Cooker (Soak & No-Soak Method) is faster and easier than making them on the stovetop. In addition, these pressure cooker chickpeas are cheaper, healthy, and taste better than canned.
I usually make these pressure cooker chickpeas in big batches and then freeze the cooked chickpeas in 1.5-2 cups quantity and use them in recipes instead of canned chickpeas.
Note: 1 ½ cups of cooked chickpeas replace one can of store brought chickpeas. So this recipe yields 3 cups i.e., two 15 oz cans of chickpeas.
I have mentioned the instructions for how to cook Soaked and No-soak chickpeas methods in an Instant pot pressure cooker below.
Science behind soaking Beans?
1. Beans contain indigestible complex sugars that cause gas and hard on tummies and can cause some digestive issues like bloating and flatulence. Therefore, soaking and sprouting the beans is an excellent way to reduce the uneasiness produced by them.
2. Soaking dried beans ahead of time (soaked for at least 3-4 hours in hot water) will cook faster compared to the beans that have not been soaked at all.
How to cook Chickpeas in Instant Pot (Soaked & No-Soak Method)
Soak Method:
Rinse 1 cup of dried chickpeas and soak them in 2 cups of water in a large bowl for at least 8 hours or overnight. You can also quickly soak dried chickpeas in hot water if you don't have time.
Once ready to cook, drain the water and add the chickpeas into the Instant Pot bowl. Cover the soaked chickpeas with 3 cups of water along with some salt.
Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 13-15 minutes.
Once the pot beeps, let the pressure release naturally. Open the Lid.
Take one chickpea and mash it with your fingers to check the tenderness. Then, perfectly cooked Instant pot chickpeas are ready.
You can use cooked chickpeas right away or refrigerate for later use in an airtight container.
**Note: 1 ½ cups of cooked chickpeas replace one can of chickpeas. So this recipe yields 3 cups, i.e., two cans of chickpeas.
No-Soak Method:
Add the dried chickpeas into the Instant Pot bowl. Cover with 5 cups of water along with some salt.
Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 35-40 minutes.
Once the pot beeps, let the pressure release naturally. Open the Lid
Take one chickpea and mash it with your fingers to check the tenderness.
You can use cooked chickpeas right away or refrigerate for later use in an airtight container.
Note: 1 ½ cups of cooked chickpeas replace one can of chickpeas. So this recipe yields 3 cups, i.e., two cans of chickpeas.
Tips to cook Instant Pot Chickpeas
There are a few tips to cook perfect chickpeas
- Old chickpeas take longer to cook - Usually fresh chickpeas take less time to cook compared to old beans lying in the kitchen pantry.
- Organic chickpeas take longer to cook than regular chickpeas.
- Always try to quick-soak chickpeas in hot water for at least 3-4 hours, this will also reduce the cooking time.
FAQs
Cooked chickpeas can be refrigerated in an airtight container for 3 to 4 days.
You can also freeze it by patting any excess moisture in a paper towel and then storing it in 1-2 cups batches in a freezer-safe bag and store for up to 3 months.
Dried chickpeas will usually triple in size when cooked. So 1 cup of dried chickpeas will yield about 3 cups of cooked chickpeas, close to 2 15 oz canned chickpeas.
More Chickpea Recipes
More Instant Pot Basic Series
Instant Pot Chickpeas (Soak & No-Soak Method)
Equipment
Ingredients
Measuring cup used 1 cup = 250ml
- 1 cup dried chickpeas (garbanzo beans or chole)
- 2 cups water for soaking
- 3 cups water for cooking
- ¼ teaspoon salt
Instructions
Soaked Method:
- Rinse 1 cup of dried chickpeas and soak them in 2 cups of water in a large bowl for at least 8 hours or overnight. You can also quickly soak dried chickpeas in hot water if you don't have time.
- Once ready to cook, drain the water and add the chickpeas into the Instant Pot bowl. Cover the soaked chickpeas with 3 cups of water along with some salt.
- Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 13-15 minutes.Once the pot beeps, let the pressure release naturally. Open the Lid.
- Take one chickpea and mash it with your fingers to check the tenderness. Then, perfectly cooked Instant pot chickpeas are ready.
- You can use cooked chickpeas right away or refrigerate for later use in an airtight container.**Note: 1 ½ cups of cooked chickpeas replace one can of chickpeas. So this recipe yields 3 cups, i.e., two cans of chickpeas.
No-Soak Method:
- Add the dried chickpeas into the Instant Pot bowl. Cover with 5 cups of water along with some salt.
- Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 35-40 minutes.Once the pot beeps, let the pressure release naturally. Open the Lid
- Take one chickpeas and mash it with your fingers to check the tenderness.
- You can use cooked chickpeas right away or refrigerate for later use in an airtight container.Note: 1 ½ cups of cooked chickpeas replace one can of chickpeas. So this recipe yields 3 cups, i.e., two cans of chickpeas.
Notes
Tips
- Old chickpeas take longer to cook - Usually fresh chickpeas take less time to cook compared to old beans lying in the kitchen pantry.
- Organic chickpeas take longer to cook than regular chickpeas.
- Always try to quick-soak chickpeas in hot water for at least 3-4 hours, this will also reduce the cooking time.
Nutrition
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Kim says
What do you do when if the chickpea you test isn't tender enough?
bhavana says
You just close lid and cook for another 10 minutes on high pressure on (MANUAL /PRESSURE COOK ) Mode
Jenny says
Hi.. thank you for posting this! One of the reasons I have a pressure cooker. Can you multiply the recipe within the limits of your pressure cooker? E.g. could I double it? Thank you
Bhavana Patil says
Hey Jenny ,You can double the recipe easily within the limits of Pressure cooker and cooking time will remain the same in the instant pot.Hope this helps.