Instant Pot Chickpeas using soaked garbanzo beans. This is a step-wise guide on soaking chickpeas overnight and cooking it in the instant pot. Result - Soft and buttery chickpeas, easier to digest, contains no baking soda and thousand times better than store bought canned beans.
I have shared the Instant Pot Chickpeas soaked method which is what we follow at home. In an Indian household, it is a common practice to rinse and soak legumes before cooking.
Not only is cooking garbanzo beans in Instant Pot budget friendly, it is preservative free and no excess sodium.
Dry beans are quite cheap and easy to purchase from supermarkets and grocery stores. There is nothing much to do except soak the beans and pressure cook in Instant Pot.
If you don't have time to soak beans or simply do not want to follow this process, I have provided detailed instructions for cooking chickpeas in Instant Pot using No Soak method in the recipe card below.
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Why you'll love this recipe
- Great for meal planning - Use cooked chickpeas to make curries, stew, soups, hummus anytime.
- Plant Based Protein, Vegan - Filling and healthy
- Budget Friendly
- Cooking from scratch - no preservatives
Checkout the Video Recipe
Soaking the Chickpeas
Chickpeas (dry garbanzo beans) requires soaking or hydration.
Rinse and soak the beans overnight. Just 5 mins of prep work before you go to bed. Next morning, the beans will double in size.
If you have forgotten to soak, you can directly cook dry beans in Instant Pot. It takes double the time to cook dry beans. I have included cook time in the recipe card below.
Soaking beans helps with digestion. Always discard the water used for soaking beans.
1 cup of dry Chickpeas provides approximately 2 & 1/2 cups of soaked chickpeas.
I have used 1 & 1/4 cup of Dried Chickpeas that were soaked overnight. It yields 3 cups of soaked chickpeas.
How to Cook Chickpeas in Instant Pot (soaked)
Step 1 - Switch on the Instant Pot. In the Instant Pot steel insert, add 3 cups of soaked and drained Chickpeas (from 1 & 1/4 cup Dried Chickpeas)
Step 2 - For 3 cups of soaked chickpeas, add 5 cups of water
Step 3 - Add 1 tsp Salt to taste
Step 4 - Close the Instant Pot Lid, adjust the vent to "Sealing". Pressure Cook on High for 20 minutes. After 20 minutes, allow Natural Pressure Release and open after 15 minutes.
Step 5 - Drain the liquid and use it as stock / adjust gravy consistency in curries, stews or soups etc.
Step 6 - Allow the Chickpeas to cool and then refrigerate or freeze for long shelf life.
Note - I DO NOT remove the skin of the chickpeas, post cooking. It is a laborious exercise and frankly, we prefer them with skin.
How to test if Chickpeas have cooked?
Soft chickpeas should mash easily when pressed with your thumb.
If the center is hard, it needs extra 5 minutes of pressure cooking.
How to use cooked chickpea water?
Water that is left from cooking chickpeas can be used as stock for soup. It is healthy and nutritious.
Do not discard the water and use it to knead roti dough, adjust consistency of curries and dal.
Pro Tip - Use the cooked chickpea water while making hummus. It adds flavor and creaminess.
Recipes with Instant Pot Chickpeas
Chana Masala - Indian Chickpea Curry that is Gluten Free, Vegan Curry made in an onion tomato gravy base. Serve with steamed rice or Indian Breads.
Chickpea Sundal - Stir-fried cooked chickpeas with mustard seeds, curry leaves and fresh coconut. South Indian protein-rich snack.
Air Fryer Roasted Chickpeas - Crispy and crunchy snack, topping for soups, salads and gyros. Low-oil, healthy.
Chana Saag - Spinach and Chickpea Vegan Curry made in Instant Pot.
Instant Pot Chickpea Pulao - Easy One Pot Pilaf or Rice dish with Chickpeas, Basmati Rice and spices.
Beetroot Hummus - Using Instant Pot Beets and Instant Pot chickpeas
Chickpea Salad - Vegan, Zero Oil Salad Recipe.
Air Fryer Falafel - Made with soaked or hydrated beans.
FAQ's
Spices like Bay leaf, cinnamon, black peppercorns can be added while cooking chickpeas. The flavorful stock can be used for soups.
It is highly recommended to soak beans of all kinds before cooking whether in Instant Pot or Stove top pressure cooker. It aids in easy digestion. Soak overnight or for atleast 6 - 8 hours.
Chickpeas is Gluten Free, Vegan and plant-based protein.
More Basic Recipes using Instant Pot
How to Cook Brown Rice In Instant Pot,
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Instant Pot Chickpeas
Ingredients
- 1 ¼ cups Dried Chickpeas Read notes below
- 5 cups Water
- 1 tsp Salt
Instructions
- Switch on the Instant Pot, add soaked and drained Chickpeas in the inner pot.
- Now add 5 cups of water and 1 tsp salt.
- Close the Instant Pot Lid, adjust the vent to "Sealing". Pressure Cook on High for 20 minutes. After 20 minutes, allow Natural Pressure Release and open after 15 minutes.
- Open the lid, drain the excess liquid using a colander. Reserve the cooked water and use it as stock / adjust gravy consistency in curries, stews or soups etc.
- Allow the chickpeas to cool completely before transferring to a refrigerator or freezer.
Video
Notes
- Soaking Chickpeas - I used 1 & 1/4 cups of dried Chickpeas that were soaked in water overnight. It yields 3 cups of soaked chickpeas.
- Water - The water quantity mentioned is for Cooking the chickpeas in Instant Pot. It does not include water used for soaking.
- Cook Time - Even though the actual cooking time is 20 minutes. Please note that it takes time for the pressure to build and the actual cooking to commence when cooking in an Instant Pot.
- Storage - Cooked chickpeas stays fresh in refrigerator for atleast 3 - 4 days. I usually transfer them to the freezer (packed in small containers approximately 1 cup each) so that they can be thawed and used as required. I have not stored cooked chickpeas longer than a month in the freezer.
- We prefer chickpeas with skin. Removing skin is a laborious process and frankly doesn't make a lot of difference in taste.
- Reserve Chickpea water after cooking. Use it to make creamy hummus or adjust gravy, soup consistency.
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Vidya Narayan