Instant Pot Chickpeas - Garbanzo Bean
Cooking Chickpeas in Instant Pot is an easy and simple process. First, you have to soak and rinse with water and then cook them under pressure.
Servings: 5 Cups
Calories: 302kcal
Equipment
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
If you are not soaking the chickpeas then cook for 45 min in manual mode and open the lid using natural release.
Nutrition
Calories: 302kcal | Carbohydrates: 50g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Sodium: 13mg | Fiber: 10g | Vitamin C: 4.3mg | Calcium: 43mg | Iron: 3.5mg