Rinse and Soak: Rinse the chickpeas well and soak dry chickpeas in water overnight, for 8-10 hours.
Add ingredients to the Instant Pot: Drain and rinse the soaked chickpeas, then add them to the Instant Pot, along with fresh water and salt.
Pressure cook: Close the lid and pressure cook on Manual, Pressure Cook, or the Bean/Chili setting for 15 minutes for slightly firm, or 20 minutes for softer chickpeas.
Release pressure: Let the pressure release naturally for 10 minutes (NPR). Release any remaining pressure manually, and open the lid.
Check for tenderness: Taste test one of the chickpeas to ensure they are cooked through. If still firm, pressure cook for an additional 3-5 minutes. (Sometimes if the beans are old, they can take longer to cook).
Strain the chickpeas: If not using it in a curry or soup, drain the chickpeas through a fine mesh strainer. Discard or use the stock as vegetable stock in soups, curries, and stews. Store chickpeas in the refrigerator for up to a week.
No-Soak Method
Rinse: Thoroughly rinse the chickpeas under cool running water in a fine mesh strainer.
Add ingredients to the Instant Pot: Drain and add the rinsed chickpeas to the Instant Pot, along with fresh water and salt.
Pressure cook: Set the pressure cook time to 50 minutes for slightly firm chickpeas, and 60 minutes for soft and creamy beans.
Release pressure: Let the pressure release naturally for 15 minutes (NPR). Then do a quick release and open the lid.
Check for tenderness: Taste test one of the chickpeas to ensure they are cooked through. If still firm, pressure cook for an additional 3-5 minutes.
Strain the chickpeas: If not using it in a curry or soup, drain the chickpeas through a fine mesh strainer. Discard or use the stock as vegetable stock in soups, curries, and stews. Store chickpeas in the refrigerator for up to a week.
Quick Soak Method
Add beans to a microwave-safe bowl. For every cup of beans, add 2 cups of water. Microwave for 5 minutes at the default setting. Remove the bowl, cover it, and let soak for 1-2 hours. Then, proceed to cook as per the “soaked beans” instructions.
Notes
Chickpeas to Water Ratio: For every 1 cup of dried chickpeas, use 2 cups of filtered water. Scale up or down depending on your desired quantity. Cook time remains the same.
Baking Soda: Baking soda shortens the cooking time and makes the beans creamier. Add a pinch when a super soft texture is desired, such as for curries and hummus.
Flavor Enhancers: You can enhance the flavor of chickpeas by adding butter or olive oil, and some crushed ginger and/or garlic to this recipe.
Chickpeas Conversion & Measurements:The following measurements are based on US dry measuring cups:
2 cups of dried beans = 1 pound of dry chickpeas
1 cup dried chickpeas = 3 cups cooked chickpeas
Heaping ½ cup of dried beans = one 15-ounce can of beans
One 15-ounce can of beans = 1 ½ cups of cooked beans
Note: The nutrition facts below are my estimates. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.