Instant Pot Chickpeas Recipe (Pressure Cooker)
Easy and healthy Chickpeas cooked in a pressure cooker. Better than canned and quick to make. Enjoy in a salad or pilaf or hummus.
Rinse the chickpeas in ample water using a colander.
Soak the chickpeas in water overnight or for 4 hours. (optional)
Add the chickpeas along with the water to the instant pot insert. Add salt (optional). Close the lid with vent in 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.
- The cooking time can vary depending on the quality of the chickpeas. This time has worked best for me in the many times I have cooked chickpeas.
- In general, cooking time does not change if you half or double this recipe.
- Optionally you can add garlic and bay leaves which cooking chickpeas.
Serving: 81g | Calories: 302kcal | Carbohydrates: 50.36g | Protein: 16.38g | Fat: 4.83g | Saturated Fat: 0.482g | Sodium: 484mg | Potassium: 574mg | Fiber: 9.8g | Sugar: 8.56g | Vitamin A: 100IU | Vitamin C: 3.3mg | Calcium: 50mg | Iron: 3.4mg