This recipe for Instant Pot Chickpeas (Garbanzo beans), shows you how easy it is to cook dried chickpeas in an Instant Pot, or any pressure cooker. It's a low-sodium and cheaper alternative to canned chickpeas for sure!
Course: Main Course, Salad, Side Dish, Snack, Soup
If using the 'Pre-soaking' method, soak dry chickpeas in water overnight, or 8-10 hours. If using the 'Direct' method, skip soaking and simply rinse the chickpeas.
Rinse well and add to the Instant Pot. Add fresh water and salt. Close the lid. Pressure Cook on Manual/PC or Bean/Chili mode. Set the cook time to 15 minutes for pre-soaked chickpeas, OR, 40 minutes for unsoaked. If using Instant Pot DUO, turn valve to sealing position. For Instant Pot ULTRA, Press Start.
Let the pressure release naturally for 10-15 minutes (NPR). Release any remaining pressure and open the lid. Strain the chickpeas. You can use the stock as vegetable stock, in soups, curries and stews.
Store chickpeas in the refrigerator for up to a week
1 cup uncooked chickpeas yield around 3 cups cooked chickpeas.
There can be a 3-5 minute time variation in cooking time in some varieties of dried Chickpeas. If chickpeas look undone after 15 mins, close lid and pressure cook for another 5 mins.
You can enhance the flavor of chickpeas by adding butter or olive oil, and some crushed ginger and/or garlic to this recipe.