Dive into the world of culinary convenience with Instant Pot Chickpeas! Whether you’re a seasoned cook or just beginning your culinary journey, these legumes are a versatile and nutritious addition to your pantry. With the magic of the Instant Pot, you can say goodbye to long soaking times and hello to perfectly cooked chickpeas in a fraction of the time. Let’s explore the simplicity and deliciousness of preparing these legumes with your trusty Instant Pot.

Instant Pot Chickpeas

Instant Pot Chickpeas offer a hassle-free way to enjoy this protein-rich ingredient in your favorite dishes. From creamy hummus to hearty stews and crunchy salads, the possibilities are endless. With the Instant Pot, you can achieve perfectly tender chickpeas with minimal effort, making meal prep a breeze. Say goodbye to canned chickpeas and hello to the convenience and flavor of homemade chickpeas with the Instant Pot.

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Prep Time 10

Cook Time 45

Resting Time 10

Total Time 1 5

Course Side Dish

Cuisine American

Servings 6

Calories 167 kcal

Equipment

1 Instant pot
1 Mixing bowl
1 Spatula

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 the chickpeas in a bowl and add about 3 inches of water to cover. Make sure they will have complete coverage. Soak for at least 6 to 8 hours at room temperature, or overnight.
Rinse and drain chickpeas thoroughly. Fill the Instant Pot with around four to five cups of water, or just enough to completely submerge the beans.
Pressure cooks for around 15 minutes on high. For extra-tender chickpeas, you can extend the timer by two to three minutes, for a total of 17 to 18 minutes.
15 minutes or less of rapid discharge. Take caution around the steam. Eliminate any surplus cooking liquid.
Have fun! The beans are prepared! Keep in the freezer for up to six months or refrigerate for three to four days.

Notes

Nutrition Disclaimer: The nutritional values provided are approximate and are based on a serving size of 10 portions of cooked chickpeas.
Tenderizing Tip: If your chickpeas are not quite as tender as you’d like after the initial cooking cycle, simply pressure cook them for an additional 3 minutes to achieve the perfect texture.
Storage Savvy: Cooked chickpeas can be stored in your refrigerator for up to 5 days or in the freezer for 3-6 months, allowing you to enjoy them whenever you please.
Customizable Cooking: Adjust the quantity of chickpeas you cook to suit your needs. For every 100 grams of dried chickpeas, use 1 cup of water for cooking, allowing you to scale your recipe up or down as desired easily.

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Nutrition Facts

Nutrition	Value
Calories	167kcal
Carbohydrates	28g
Protein	3g
Fat	9g
Saturated Fat	1g
Sodium	17mg
Iron	3mg
Calcium	52mg
Vitamin A	30IU
Potassium	405mg

Do Chickpeas Go Bad if Soaked Too Long?

Yes, chickpeas can go bad if soaked for too long. While soaking chickpeas is a common practice to soften them before cooking, leaving them soaking for an extended period (more than 24 hours) can lead to fermentation and spoilage. It’s recommended to soak chickpeas for 8-12 hours in the refrigerator to prevent them from going bad.

How Much Water Is Needed to Soak 1 Cup of Chickpeas?

Take out the chickpeas. Place the dry beans in a big saucepan and fill it with water to cover by approximately 2 inches (this equals 4 to 6 cups for 1 cup of dried beans, or more if the beans swelled much during soaking, or roughly 10 cups for 1 pound and 2 cups of dried beans).