- Rinse the chickpeas and remove any debris, then drain them thoroughly.
- Transfer the chickpeas to a 6-quart Instant Pot, add 6 cups of water, or enough to cover the chickpeas by 1 inch, and add 1 tsp of salt.
- For slightly chewy chickpeas (ideal for salad): Cook on high pressure for 45 minutes, followed by a 10-minute natural pressure release.
- For Soft and Tender Chickpeas (used for hummus): Pressure cook on high pressure for 50 minutes, followed by a 15-minute natural pressure release.*
*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.
