I usually make these pressure cooker chickpeas in big batches and then freeze the cooked chickpeas in 1.5-2 cups quantity and use them in recipes instead of canned chickpeas. I have mentioned the instructions for how to cook Soaked and No-soak chickpeas methods in an Instant pot pressure cooker below.
Science behind soaking Beans?
- Beans contain indigestible complex sugars that cause gas and are hard on tummies, and can cause some digestive issues like bloating and flatulence. Therefore, soaking and sprouting the beans is an excellent way to reduce the uneasiness produced by them.
- Soaking dried beans ahead of time (soaked for at least 3-4 hours in hot water) will cook faster compared to the beans that have not been soaked at all.
Ingredients
How to Cook Chickpeas in Instant Pot (Soaked & No-Soak Method)
Soak Method:
Rinse 1 cup of dried chickpeas and soak them in 2 cups of water in a large bowl for at least 8 hours or overnight. You can also quickly soak dried chickpeas in hot water if you don’t have time. Once ready to cook, drain the water and add the chickpeas into the Instant Pot bowl. Cover the soaked chickpeas with 3 cups of water along with some salt. Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 13-15 minutes. Once the pot beeps, let the pressure release naturally. Open the Lid. Take one chickpea and mash it with your fingers to check the tenderness. Then, perfectly cooked Instant Pot chickpeas are ready. You can use cooked chickpeas right away or refrigerate them for later use in an airtight container. **Note: 1 ½ cups of cooked chickpeas replace one can of chickpeas. So this recipe yields 3 cups, i.e., two cans of chickpeas.
No-Soak Method:
Add the dried chickpeas to the Instant Pot bowl. Cover with 5 cups of water along with some salt. Close the Instant Pot with the pressure valve to Sealing. Cook on High Pressure for 35-40 minutes. Once the pot beeps, let the pressure release naturally. Open the Lid Take one chickpea and mash it with your fingers to check the tenderness. You can use cooked chickpeas right away or refrigerate them for later use in an airtight container. Note: 1 ½ cups of cooked chickpeas replace one can of chickpeas. So this recipe yields 3 cups, i.e., two cans of chickpeas.
Tips for cooking Instant Pot Chickpeas
There are a few tips for cooking perfect chickpeas.
Old chickpeas take longer to cook - Usually, fresh chickpeas take less time to cook compared to old beans lying in the kitchen pantry. Organic chickpeas take longer to cook than regular chickpeas. Always try to quick-soak chickpeas in hot water for at least 3-4 hours, this will also reduce the cooking time.
More Chickpea Recipes
Chickpea Coconut curry Roasted Chickpeas Chana Masala Chole/Chickpeas Biyani Beetroot Chickpea Stir Fry Chole Paratha Chickpea Salad
More Instant Pot Basic Series
How to Cook Beets How to Cook Sweet Potatoes Steam Broccoli One Minute Quinoa Boil Potatoes
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