Instant Pot Black Chickpeas (Soak & No-Soak Method)
Learn how to cook perfect black chickpeas in an Instant Pot Pressure Cooker. You can cook them with or without soaking them ahead of time. It can be used for sides, salads, snacks, curries, or rice dishes.
Servings 4
Calories 158kcal
Equipment
Ingredients
- 1 cup black chickpeas (kala chana)
- 2 cups water for soaking
- 2 ½ cups water for cooking
- salt to taste
Instructions
Soaking Method
- Rinse 1 cup of dried black chickpeas and soak them in 2 cups of water in a large bowl for at least 6-8 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 2.5 cups of water along with some salt.
- Close the Instant Pot with the pressure valve to Sealing. Cook on High Pressure for 15 minutes.Once the pot beeps, let the pressure release naturally. Open the Lid.
- Mash one black chickpea with your fingers to check the tenderness. Then, perfectly cooked Instant Pot black chickpeas are ready.You can immediately use cooked chickpeas or refrigerate them for later use in an airtight container.
No-Soak Method:
- Add the dried black chickpeas to the Instant Pot bowl. Cover with 5 cups of water along with some salt.
- Close the Instant Pot with the 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 black chickpea and mash it with your fingers to check the tenderness.You can immediately use cooked chickpeas or refrigerate them for later use in an airtight container.
Nutrition
Calories: 158kcal | Carbohydrates: 27g | Protein: 8g | Fat: 2g | Sodium: 30mg | Potassium: 356mg | Fiber: 2g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 2mg