How to Cook Chickpeas in the Instant Pot
The ingredients and steps are straightforward. You’ll need dried chickpeas or garbanzo beans, water, and salt.
- Rinse the chickpeas and remove any debris or shriveled/bad chickpeas, then drain.
- Add the beans to a 6-quart Instant Pot, ensuring there’s enough water to cover the chickpeas by 1 inch, and add salt.
- For slightly chewy chickpeas (ideal for salads): Cook on high pressure for 45 minutes, followed by a 10-minute natural pressure release.
- For soft and tender chickpeas (perfect for hummus): Pressure cook on high pressure for 50 minutes, followed by a 15-minute natural pressure release.
Pro Tip: If your chickpeas aren’t soft enough, you can cover and pressure cook for an additional 5 minutes, followed by a manual pressure release.
Common Questions
Can I Pre-soak Chickpeas?
Yes, you can pre-soak the chickpeas the night before. Pre-soaked beans will cook much faster. You can cook them on high pressure for just 15 minutes for firm chickpeas or 18 minutes for very creamy and tender chickpeas, followed by a quick pressure release.
