Instant Pot Chickpeas
Instant Pot Chickpeas using soaked garbanzo beans. 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. Great for meal-prep or make soups, stews, hummus and curries.
Servings 3 cups
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.