Instant Pot Chickpeas (Tender, Perfectly Cooked)
Cooking chickpeas (a.k.a. garbanzo beans) in the Instant Pot is not only quick and totally hands-free—it’s also way more flavorful and cost-effective. These soft, creamy chickpeas are incredibly versatile—ready to be tossed into salads, blended into hummus and dips, or simmered in your favorite curries.
Servings: 6
Equipment
Ingredients
- 2 cup Chickpeas (Chole/Garbanzo beans) dry
- 1 teaspoon Salt (optional)
- 1 Bay leaf (optional)
- 6 cup Water for cooking
Instructions
- Rinse the chickpeas in ample water and remove any debris.
- (optional) Soak the chickpeas in water overnight or for 6 hours. Drain water before cooking.
- Add the chickpeas along with 6 cups of water to the Instant Pot. Add salt and a bay leaf (optional). Close the lid with the vent in the sealing position.
- Set the Instant Pot to High Pressure, and adjust the timer to 20 minutes (40 minutes if using unsoaked chickpeas)
- When the cooking time is up, turn off the Instant Pot and do a 10 minute NPR, which means release the pressure manually 10 minutes after the beep.
- Strain the liquid and refrigerate or freeze the chickpeas in small batches.
Video
Notes
Cooking Time: The cooking time can vary depending on the quality of the chickpeas. This time has worked best for me out of the many times I've cooked chickpeas.
In case the chickpeas are not tender, you can pressure cook for an additional 6-8 minutes.
Cooking time does not change if you half or double this recipe.
Add-ins: To add flavor to the chickpeas, you can add garlic and herbs like rosemary or thyme while cooking them.
Nutrition
Serving: 81g | Calories: 243kcal | Carbohydrates: 40g | Protein: 13g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 415mg | Potassium: 584mg | Fiber: 12g | Sugar: 7g | Vitamin A: 46IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 4mg