Instant Pot Chickpeas (No Soak)
No-soak Instant Pot chickpeas are the fastest and easiest way to turn dry chickpeas into tender, ready-to-devour beans. Use them for everything from simple side dishes and hummus to a chicken shawarma sheet pan dinner and more. Takes less than an hour to cook!
Servings: 6 cups
Calories: 286kcal
Equipment
Ingredients
- 1 pound dry chickpeas rinsed and sorted
- 6 cups water
Instructions
- Add the ingredients. Combine the dry chickpeas and water in the Instant Pot insert. Make sure there is enough water to cover the beans by 1 inch of water.1 pound dry chickpeas, 6 cups water
- Cook the chickpeas. Cook on high pressure for 45 minutes. Then, let the pressure cooker naturally release for 10 minutes.
- For softer chickpeas, cook them for 50 minutes, then allow a 10-minute natural release.
- Serve and enjoy! Serve the cooked chickpeas as a side or for a snack. Or use them for hummus or in a chicken shawarma sheet pan dinner.
Notes
- Use a slotted spoon to drain and serve the beans. That way, you can keep the liquid for storing.
- Instant Pot model and bean age affect cooking times (8-quart models cook faster). If preferred, start at 35 minutes and add 5-minute increments as needed. However, with my 8-quart Instant Pot, I still cook them for 45 minutes.
- Beans expand and create foam as they cook. Don't fill your Instant Pot past the half-fill line with beans and water combined.
- If you prefer, you can save the starchy cooking liquid to thicken soups, flavor stews, or use it as a vegan egg substitute.
Nutrition
Serving: 1cup | Calories: 286kcal | Protein: 15g | Fat: 2g | Sodium: 12mg | Fiber: 9g | Calcium: 7mg
