If you are looking for a quick and easy method for cooking chickpeas, here is Instant Pot Chickpeas Recipe which is a great way to use fresh chickpeas (or garbanzo beans) and make the most out of this powerhouse of a food.
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About this recipe
I was surprised how easy it is to cook chickpeas with the instant pot because they are very soft, smooth and tender which are perfect for salads, dips and curry recipes.
If you are tired of cooking canned chickpeas and prefer them to be more tender, this recipe is just for you because by using an instant pot this method is less hands-on, less expensive and easier.
Ingredient notes
- Dried Chickpeas: Although store-bought canned chickpeas can be convenient, using dried chickpeas is far more tastier and less expensive. If you cook chickpeas on a regular basis, you will benefit from using dried chickpeas.
How to cook chickpeas in an instant pot?
Cooking chickpeas in an instant pot is an easy and simple process. To begin with, you have to soak and rinse with water and then cook them under pressure. I have found it to be very easy and helpful if you cook a big batch of chickpeas.
Most chickpeas recipes require about 3 hours of soak time in order to achieve the consistency that you need, which is why you should prep ahead of time.
By soaking the chickpeas, you can cook them under pressure for just 12 min in the instant pot which you can leave alone and use that time to prepare your dish.
I cooked almost a pound of dry chickpeas in one batch and used them for my two favorite recipes - Instant Pot Chana Masala and Instant Pot Black Eyed Peas.
Recipe FAQs
I typically cook soaked chickpeas because they take less time compared to non-soaked kind. Soaking them overnight brings the best results although it is a little difficult to plan it that way. However, soaking for at least 3-4 hours is the bare minimum. Moreover, soaked chickpeas is good for digestion compared to non-soaked chickpeas. So I strongly urge you to soak them before you cook.
Like most commodities, you get them really cheap when you buy the dry variety in bulk. The shelf life of the dry chickpeas is amazing! It will last for months as long as you keep them dry. So you just have to buy them once for a season, and you are all set! I usually buy the dry kind in bulk at Target or Sprouts.
As I said, there are several varieties of dishes that you can prepare with Chickpeas. A protein-packed superfood such as chickpeas makes a good selection to prepare snacks as well as meals. Here are some of the few that come to my mind: Salad, Hummus, Curry, Burrito, Tacos and Rice Dishes.
Expert Tips
- Look for a rounded variety that has a light brown hue.
- Rinse them clean after soaking.
- Cook without adding salt to reduce cook time
- Cook with plenty to water enough to rise above the chickpeas by about an inch or so.
- They store very well in the refrigerator and can be a mainstay ingredient for several recipes like salad, hummus, and curry.
If you love this instant pot chickpea recipe, why not try:
- Chana Sundal - Mango Chickpea Sundal
- Cabbage Chickpeas Curry
- Tikka Masala Pasta
- Tomato Chutney For Dosa
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📖 Recipe
Instant Pot Chickpeas - Garbanzo Bean
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 ½ cup dry chickpeas
- 5-6 cups water
Instructions
- Soak the chickpeas in water for 3 hours.
- Rinse them with water and put them inside the inner pot of instant pot.
- Add 5 cups of water. Close the lid of the instant pot and turn the steam release handle to sealing position. Tap “manual mode” and set time for 12 minutes.
- When the time is up, open the lid using “natural release”.
- You can drain the excess water and store it in an airtight container. (Refrigerate for a week or freeze for a month)
Notes
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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