Instant Pot Chickpeas (Soak & No-Soak Method)
Cooking perfect chickpeas in the Instant Pot is a fast and easy method than making them on the stovetop. These pressure cooker chickpeas are cheaper, healthy and taste better than canned.
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
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.
I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
- 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.
Calories: 364kcal | Carbohydrates: 61g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Sodium: 344mg | Potassium: 875mg | Fiber: 17g | Sugar: 11g | Vitamin A: 67IU | Vitamin C: 4mg | Calcium: 123mg | Iron: 6mg