Instant Pot Chickpeas (No Soaking Required)
Instant Pot Chickpeas are faster than stovetop cooking and you don’t have to pre-soak them overnight. Cook the chickpeas to your desired doneness depending on how you are using them (chewy and tender for salad, or soft and creamy for hummus).
Foto: Natasha's Kitchen
Ingredients
- 1 lb dried chickpeas (2 cups)
- 6 cups water
- 1 tsp fine sea salt (optional)
Steps
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Rinse and chickpeas and remove any debris then drain well.
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Transfer chickpeas to a 6-quart instant pot and add 6 cups water or enough to cover the chickpeas by 1-inch of water. Add 1 tsp salt.
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For slightly lightly chewy chickpeas (used for salad): Cook on high pressure for 45 minutes followed by a 10 minute natural pressure release.
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For Soft and Tender Chickpeas (used for hummus): Pressure cook on high pressure for 50 minutes followed by a 15 minute natural pressure release.*
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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