Versatile and nutritious, dried chickpeas (aka garbanzo beans, chana) are easy to make in the Instant Pot. No soaking required for this easy essential recipe.
Prep Time5 minutesmins
Cook Time45 minutesmins
Additional Time20 minutesmins
Total Time1 hourhr10 minutesmins
Course: Instant Pot
Cuisine: Mediterranean
Keyword: garbanzo beans, instant pot chickpeas, no soak
Sort through dried chickpeas and discard any debris or bad peas. Add remaining peas to Instant Pot removeable insert.
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 and one bay leaf to the peas.
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.
Notes
This recipe makes about 5 cups of cooked chickpeas.Will store in refrigerator for 3-5 days.Will store in freezer for up to 6 months.Use chickpeas to make homemade hummus, to add to grain bowls, stew, salads, wraps or to make vegan chickpea "tuna" or "chicken" salad.Reserve and use the cooking liquid from chickpeas, aka "aquafaba", to moisten roasted vegetables while roasting, to make vegan meringue, vegan macaroons or as a substitute in most recipes that call for egg whites to be whipped to stiff peaks.