Instant Pot Chickpeas (no soak)
Homemade Instant Pot chickpeas (no soak) are tender, creamy and perfect for making hummus or adding to recipes. Versatile in countless recipes, dried chickpeas (aka garbanzo beans) are easy to batch prep in the Instant Pot.
Servings: 10
Calories: 146kcal
Cost: $1
Equipment
Ingredients
- 2 cups dried chickpeas
- 5 cups water
- 1 bay leaf optional
- 2 cloves garlic whole, optional
- 1 teaspoon sea salt
Instructions
- Pour chickpeas into Instant Pot removeable insert. Sort through dried chickpeas and discard any debris or bad peas.2 cups dried chickpeas
- Add water and swish/agitate the chickpeas with your hands to wash them. Drain as much water as you can into the sink. Repeat.
- Add 5 cups of fresh water, bay leaf and garlic to the peas.5 cups water, 1 bay leaf, 2 cloves garlic
- Place insert in the Instant Pot. Cover with lid and close the valve to "Sealing".
- Press the "Beans" or "Manual" setting for High Pressure and increase time to 45 minutes. The Instant Pot will beep several times to tell you it's working. (For chickpeas that have been soaked overnight, cook on high pressure for 5 minutes)
- When they're done (the Instant Pot will beep several times and switch to the "Keep Warm" setting), allow the pressure to naturally release for 20 minutes.
- Carefully remove lid and add salt.1 teaspoon sea salt
Notes
This recipe makes about 5 cups of cooked chickpeas, which is equivalent to about 3 cans of chickpeas.
If you're using the chickpeas for a neutral or sweet tasting recipe (like using the aquafaba to make cookies, for instance), do not add the bay leaf or garlic.
Nutrition
Serving: 0.5cup | Calories: 146kcal | Carbohydrates: 24g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 248mg | Potassium: 350mg | Fiber: 7g | Sugar: 4g | Vitamin A: 27IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 3mg
